“I Can’t Believe it’s not Tuna!” Salad Sandwich

The title says it all!  The key to this incredible salad is to finely chop all the veggies! 

Have this with a rainbow colored salad or on two slices of organic sprouted multigrain or sourdough bread!


1 can chickpeas

2-3 celery stalks, finely chopped

1 carrot, finely chopped

3 green onions, diced

1 apple, shredded

½ cup vegan mayo

2 large pickles, finely chopped

2-3 tbsp fresh lemon juice

1 tbsp fresh dill or 1 tsp dried dill

Sea salt and pepper

  1. Pulse chickpeas in food processor until flaky or mashed. Remove and place in medium bowl.
  2. Add chopped up carrots, celery, green onion and apple.
  3. Add mayo, relish/pickles, lemon juice and spices and mix well until blended.
  4. Place in fridge for 30 minutes. Serve on lettuce leaves, as part of a rainbow colored salad or sprouted bread.