Perfect for picnics, lunchboxes, late-night snacks, and pretty much any other time you might need a sandwich, these fish-free hand-holds are delicious, or, if you're feeling punny, de-fish-ious. (And, let's be honest, when are we not feeling punny?) Just remember, if you're making these for a date-night entree, nothing says "I love you" like a diagonal cut.
Serves 6
What You Need:
30 ounces (2 cans) garbanzo beans, drained
1/4 cup red onion, peeled and finely chopped
1/2 cup celery, finely chopped
1/4 teaspoon garlic, minced
1/4 cup dill pickle, finely chopped
2 tablespoons nori seaweed flakes
1 cup vegan mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper, ground
12 slices bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices
What You Do:
1. In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.
2. Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.
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