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Chickpea "Tuna" Salad Sandwich

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Ingredients Method Notes

Ingredients
  

For the chickpeas
  • 1 cup dried chickpeas soaked overnight
  • Water for cooking
  • 1 small piece kombu optional (see Notes)
For the salad
  • Cooked chickpeas from above (or 2 cans chickpeas drained and rinsed) cooled
  • ¼ cup hemp hearts
  • ⅓ cup Chef Investor Vegan Mayo eventually link this to the separate recipe
  • 2 celery stalks finely diced
  • ¼ cup red onion finely diced
  • ¼ cup dill pickles finely diced
  • 2 Tbsp pickle brine
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh lemon juice
  • ½ tsp celery seed
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • Freshly ground black pepper
  • Salt as needed
For serving
  • Whole-grain or seeded bread
  • A big handful of sprouts per sandwich
  • ...and whatever else you like. Fresh jalapeños? Do it. Pickles? Dill it up!

Method
 

For the chickpeas
  1. Soak the dried chickpeas overnight, then drain and cover with fresh water. Add a piece of kombu if using.
  2. Bring to a boil, reduce to a gentle simmer and cook until completely tender, generally 60–90 minutes depending on the chickpeas. You don't want them al dente here—they should mash easily.
  3. Drain and cool.
  4. Shortcut: Substitute approximately 2½ cups drained canned chickpeas. They'll absolutely work, but dried chickpeas are the preferred version because the texture and flavor are better.
For the salad
  1. Add the chickpeas to a large bowl and mash them with a potato masher, fork, or forget all that and put them in a food processor, and pulse. Don't make chickpea paste. Leave some larger pieces and partially intact chickpeas for texture.
  2. Add the hemp hearts, celery, red onion and diced pickles.
  3. Add ⅓ cup vegan mayo, Dijon, lemon juice, 1 tablespoon pickle brine, celery seed, smoked paprika, garlic powder and plenty of black pepper.
  4. Fold everything together. If you'd like it creamier, add another spoonful of mayo. If it needs more acidity and pickle flavor—and I suspect yours will—add the second tablespoon of pickle brine.
  5. Taste before adding salt, since the pickles, brine, Dijon and mayo may already provide plenty.
  6. Refrigerate for about 30 minutes before serving if you have the time.
Putting it together
  1. Build the sammich
  2. Pile the chickpea salad generously onto good whole-grain bread and add a lot of sprouts. That's not decorative greenery—the sprouts are part of the sandwich.

Notes

Why Add Kombu?

Cooking dried chickpeas with a small piece of kombu isn't required, but it's an easy addition with a few potential benefits:
  • May improve digestibility: Kombu is traditionally added to beans and legumes to help with some of the complex carbohydrates associated with gas and bloating. Evidence for a meaningful digestive effect is limited, so I wouldn't promise that it prevents gas.
  • Helps create tender chickpeas: Cooking chickpeas with kombu can contribute to a softer, creamier texture—exactly what we want for this salad.
  • Adds natural umami: Kombu is naturally rich in glutamates, adding subtle savory depth without making the chickpeas taste noticeably like seaweed.
  • Adds trace minerals: As a sea vegetable, kombu contains minerals including iodine. Because iodine content can vary substantially, I wouldn't market this as an iodine supplement or make a quantitative nutrition claim.
Chef Investor Tip: Add a small piece of kombu to the pot while the chickpeas simmer, then remove it when they're finished cooking.
Dried vs. canned chickpeas: Dried chickpeas are my first choice for their flavor and texture, but canned work perfectly when you're short on time. 1 cup dried chickpeas yields roughly 2½–3 cups cooked; substitute 2 (15-ounce) cans, drained and rinsed.
Don't over-mash: Mash the chickpeas and tofu until the mixture holds together, but leave plenty of texture. Some partially whole chickpeas make for a much better sandwich than a completely smooth filling.
Make it ahead: This salad actually benefits from some time in the refrigerator. Give it 30 minutes or longer if you can so the chickpeas and tofu absorb the pickle brine, Dijon and seasonings. It also makes a good meal-prep filling.
Use it as a base: The classic version is only the starting point. Add cumin and fresh herbs, go za'atar + lemon, or purée it further to turn it into a creamy chickpea spread or dip.
I might add one tiny practical note depending on your final mayo recipe:
Adjust the mayo: Start with less and add more as needed. Chickpeas vary in moisture, and the salad should be creamy enough to hold together without becoming mayo-heavy.