This smashed chickpea salad sandwich is a new favorite variation on the recycled "vegan tuna" concept featuring a homemade aioli with avocado, capers and seaweed. I love it served open-faced like a tartine, on a slice of grilled bruschetta rubbed with garlic, or as a more traditional meatless sandwich between two slices of soft multigrain bread.
If using a powerful blender (such as a Vitamix) simply add all the aioli ingredients in the bowl of the mixer. Process on the smoothie setting until a silky creamy smooth cream is achieved. Use the temper if needed or stop and scrape the sides midway. If the consistency is not quite perfect just run the blender again. Transfer the aioli to a bowl and refrigerate until needed. Blender Note: If you aren’t using a Vitamix or something equally powerful, it’s very important to soak the cashews in hot boiling water for 20 minutes until softened or the texture of the aioli won’t be as smooth as shown.)
1 avocado, 1 cup cashews pieces, 2 lemons, 1/2 cup water, 1.5 tsp dijon mustard, 5 cloves garlic, 1/2 tsp sea salt + more to taste
Chickpea Mixture
Drain the chickpeas and add them to the food processor together with a pinch of salt and black pepper. Pulse a few times until a creamy consistency is achieved but the chickpeas still have some texture.
28 oz can chickpeas, S & P to taste
Add the smashed chickpeas to a large bowl and combine with the bell pepper, celery, onion, capers and dulse flakes if using.
1 bell pepper, 2 celery stalks, 1/2 purple onion, 2 tbsp brined capers, 1 tsp dulse flakes, 28 oz can chickpeas
Add 3/4 of the aioli mayo and combine well. Taste and season with more sea salt and lemon juice as desired. Add more aioli to your preference or just refrigerate and chill for 30 minutes before serving on crusty bread with fresh dill and toasted nori sheets and your favorite veggies.( cucumber, tomatoes, marinated roasted peppers etc...)
Toasted nori sheets, Fresh dill, Crusty bread or multigrain slices
Notes
The Sandwich Bread - I love this salad served open-faced like a tartine, on a slice of grilled crusty bruschetta rubbed with garlic. It’s also perfect served in a traditional meatless sandwich between two slices of soft multigrain bread piled up with your favorite herbs and greens.
Dulse Flakes + Capers - Dry seaweed flakes and brined capers for a clean seafood flavor. You could go for toasted seaweed sheets instead of dulse or just use both for a deeper flavor profile.
On Storage - This salad keeps well refrigerated for up to 5 days. Make ahead and store in airtight glass containers and give it a good mix before serving.