Description
These Vegetarian “Tuna” Salad Croissants are quick and easy to make and great for a healthy lunch that feels a little fancy! Enjoy these delicious sandwiches with a side of chips or fries for a full meal. These Croissants are also perfect for packing on a picnic or long hike this summer.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/3 cup chopped celery
- 1/3 cup chopped dill pickles
- 1/3 cup chopped red onion
- 1 tablespoon chopped fresh dill
- 1 small squeeze fresh lemon juice
- 2 teaspoons dijon mustard
- 1/4 cup (heaping) mayonaisse
- Nori flakes, to taste (optional but gives it a fishy taste)
- Salt and black pepper, to taste
- 4 large croissants
- Optional toppings: lettuce, tomato, onion, pickles, cheese
Instructions
- Add your rinsed and drained chickpeas to a medium sized bowl. Use a fork to mash the chickpeas up. I like to mash mine pretty well, only leaving a few whole chickpeas, but you can mash them to whatever texture you prefer.
- Add in the chopped celery, pickles and onion. Next, add in the dill, lemon juice and nori flakes. Mix everything together and then add in the dijon mustard, mayo and salt and pepper. Mix well until all ingredients are combined and season with extra salt and pepper, to taste.
- Cut your croissant in half. I like to add my toppings to the bottom of the croissant and then I add a couple of spoonfuls of the “tuna” mixture on top. Place the other half of the croissant on top and enjoy!
Notes
The nori flakes add a fishy taste to make this “tuna” salad taste more like tuna. I just take a sheet or nori and blend it in the food processor until it’s in small flakes. You can add as much as you like. It can also be omitted if you prefer.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Sandwich, Vegetarian
- Method: No Cook
- Cuisine: American
