Vegetarian "tuna" banh mi
By Chatelaine
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
- 9 g,
- Carbohydrates
- 38 g,
- Fat
- 24 g,
- Fibre
- 6 g,
- Sodium
- 664 mg.
