One of the things I’ve kinda missed since going vegan is tuna. I used to love tuna sandwiches, but since I’ve been reading up about it, I just can’t justify eating what is essentially an endangered species.
(Seriously guys, even if you don’t give up meat, you should take a long hard look at the species of fish you eat and make a bit of a choice. And tuna should not be in it. Ever. Under any circumstances. It is simply unsustainable in all its forms.)
But how to have that yummy juicy Sammy, but without the sad cruelty of eating an endangered species? Well, that is where my chickpea sandwich filler comes in.
Ok- So the texture isn’t quite the same, but the pleasing give when you munch, the mayo, crunch of a pickle and the seasoning is all spot on. And you don’t have to feel any guilt. Just pure, yummy sandwich joy. I’ve trialed this sandwich filler on my toughest critic- The Gardener, my omni partner, and he gave it two thumbs up. I always know if a recipe is a winner if he likes it.
And, He loves it. In fact, he loved it so much he ate it without a sandwich! And then asked me to make more.
And how you may ask do I get that sea taste? Well the answer is Nori. You know nori, it’s the wrapper for sushi. A pressed seaweed that when salted and powdered into a yummy sprinkle gives this sandwich filler a pleasant reminder of the sea. You can get Nori sprinkles to add to rice from good Japanese shops (like the Japan Centre in London) or from various organic shops. I like Clearspring Nori sprinkles, but you use whatever you can find. I don’t care. As long as it isn’t tuna.
This recipe is just for the ‘chickpea sandwich filler’ and not for the other bits of the sandwich. I’m assuming you know what you like in a sammy. Personally I like some crunch, so radishes are in. I also love some green stuff. In my case some rocket and any herbs that I have lying around. Also some kind of tomato is yummy. Add some extra chilli sauce if you like. It’s your sammy, do what you want. Make it delicious.