Luscious, Nutritious Sandwich Filling

It can be flavored toward egg salad, or tuna salad, with a couple of easy ingredients

To make this lifestyle work, you need some go-to, easy-peasy meals that you can make fast.

This sandwich filling one of them, and it’s wonderful. I didn’t feel it this one was complicated enough to require a video. First of all, it’s packed with protein and fiber. You can make it with or without the cashew cream, and it tastes wonderful either way, although I think the texture is better with it.

So here’s how it goes.

Vegan Tuna Salad or Egg Salad Substitute

Ingredients

• One 14-oz can chickpeas, drained and rinsed (save the juice, that’s aquafaba.)

• 1/4 cup dill relish

• 2-3 tablespoons cashew cream

• 2 tablespoons yellow mustard

• 1/4 onion, finely chopped (about 2 tablespoons)

• 1 stalk celery, finely chopped (as much as you want)

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon turmeric

• 2 tablespoons to 1/4 cup cup cashew cream for texture *optional. If you have coronary artery plaque, high cholesterol, or are looking to lose weight, skip the cashew cream, and follow the instructions below for using the aquafaba instead.

• AND FOR EGG SALAD: 1/4 to 1/2 teaspoon Himalayan black salt. (use a little, then taste. Increase a little bit at a time.)

• OR FOR TUNA SALAD: 1/4 to 1/2 teaspoon seaweed seasoning

For serving:

• 2 slices Dave’s Killer Bread, toasted

• 1 large handful mixed super greens, chopped

• 3 slices fresh tomato

• A sandwich stacker pickle, if you like

Method

Drain and rinse the chickpeas and save the aquafaba

Pour the chickpeas into a wide bowl and mash them with the back of a fork or a potato masher.

Add the other ingredients, mixing well with a fork. When you get to the seasonings, start with a little, mix well, taste, then add a little more. It’s crucial to do this as you go, since you can’t remove the spices once they’re in there.

If you have heart disease and are looking to reduce cholesterol, skip the cashew cream, and instead add a teaspoon of cream of tartar to the aquafaba and whip until it’s creamy. Then fold that into the chickpea salad mix, for a smoother texture.

Press filling atop greens on one toasted slice. Then lay the tomatoes on top, put the other slice on the sandwich and slice in half.

*If packing a lunchbox, I recommend leaving the tomato off the sandwich, in a separate container to be applied right before eating. Otherwise the bread will get soggy.

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