Vegetarian "tuna" banh mi
19
- Prep Time25 mins
- Total Time35 mins
- Makes4 servings
Photo, Sian Richards.
This chickpea spread tastes remarkably like tuna salad and is incredible in a sandwich or on its own.
Ingredients
540-mL can chickpeas, drained and rinsed
2 green onions, thinly sliced
1/2 cup mayonnaise, divided
1/2 cup + 1 tsp rice vinegar, divided
1/4 tsp salt
2 tbsp water
1 tbsp granulated sugar
1 medium carrot, peeled into ribbons
1 1/2 tsp sriracha hot sauce
2 demi baguettes
1 mini cucumber, peeled into ribbons
1/2 cup cilantro leaves
Instructions
PULSE chickpeas and green onions in a food processor until coarsely chopped. Add 1/4 cup mayo, 1 tsp vinegar and salt. Pulse, scraping down sides if needed, just until combined.
STIR 1/2 cup vinegar with water and sugar in a small bowl. Microwave until hot, 1 to 2 min. Stir carrot into hot vinegar mixture, then cover with plastic wrap. Let stand for 10 min.
STIR remaining 1/4 cup mayo with sriracha in a small bowl until combined. Cut each baguette in half lengthwise, three-quarters of the way through. Spread bottom part of baguette with chickpea mixture, then top with sriracha mayo, pickled carrots, cucumber and cilantro. Cut each baguette in half.
Nutrition (per serving)
Calories 397, Protein 9g, Carbohydrates 38g, Fat 24g, Fibre 6g, Sodium 664mg.