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Author Notes: For a few years when I was growing up, my mom and I lived near a Subway. We were regular customers and we’d always split a footlong tuna sub. Although I professed to hate mayonnaise at the time (I’ve since learned the error of my ways), that sub was a notable exception. I loved the smooshy tuna salad—scooped out with an ice-cream scoop—that was as much mayo as it was tuna. I no longer eat tuna, but my love of smooshy sandwich fillings lives on with Faux Tuna Salad Sandwiches.
There are now a million variations of this around the interwebs, and I don’t remember where I first was introduced to the idea, but I’m grateful to them all the same. I no longer measure ingredients when I make this, I just add blops of stuff as I go along, but these measurements should give you a starting point until you figure out your personal blop-size preferences. Also, I’ve found this is toddler-friendly fare if I skip the onions and don’t add hot sauce. —Lindsay-Jean Hard
- 1 15oz can chickpeas, rinsed and drained
- 1 1/2 tablespoons nutritional yeast
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon soy sauce
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons chopped dill pickle or cornichons
- 1 teaspoon pickle juice
- 1 tablespoon finely chopped onion
- 1 tablespoon mayonnaise
- splash of hot sauce (optional)
- Put chickpeas in a medium-sized bowl and smoosh them with a fork. You don’t have to get every single one, but you want most of them to be broken up.
- Add remaining ingredients and mix.
- Taste and adjust seasoning as necessary (you might need a little more lemon juice, etc.).
- Split between 2 sandwiches or use as a cracker topping (choose a sturdy type, like Triscuits).
- This recipe was entered in the contest for Your Best Recipe that Cleans Out the Fridge
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