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Brandon and I binge-watched Letterkenny the other day and laughed until our faces hurt. There is something about Canadian comedy that we both appreciate. One of Brandon’s most favorite countries to tour and perform in, Canada has a slang like no other. Pitter-patter, electric weed, horn, scoots, sniper, schneef, schmelt, and of course, sando (sandwich) are just a few slang words you will learn from the show. And, if you are not careful to listen while watching, you will miss some of the funniest “back and forth” banter between all of the characters. The show gave me a little inspiration on naming this recipe, “Sans Tuna” Tuna Sando.
About Letterkenny
The show is about two friends who run a fruit and veggie stand in a small fictional Ontario town. In a nutshell, they love to drink beer, and they love to fight. What else is there to like? I am a little bummed I can only stream the first two seasons here in the U.S., but I can wait patiently…and enjoy a nice “no tuna” tuna sando.
In learning more about vegan cooking, I have come across a rather popular tuna substitution, chickpeas. It’s so incredibly crazy because they resemble the taste, smell, and texture of real tuna when ground up into small chunks. I took a stab at making a tuna salad recipe, using the same ingredients I use in regular tuna salad, but with the magical legume instead of albacore. I especially love loading it with lots of fresh chopped dill because it is divine. So divine, it has quickly become a salad that resides along with our “weekly regulars” stored in the fridge. Brandon is indeed a fan. Give my “no tuna” tuna sando a try!
Bonus recipe of Peach Relish for Chickpea “Tuna” Salad Wraps
For a delicious version without the bread, you can add the chickpea tuna salad on top of romaine leaves and top with a peach relish and sliced radishes.
1-2 peaches, roughly chopped
1/2 cup fresh cilantro, chopped
1/4 cup red onion, chopped
juice of half of a lime
salt and pepper to taste
3-4 red radishes, sliced
One head romaine lettuce, trimmed, washed, and leaves separated
Combine all of the ingredients (except the romaine and radishes) into a medium bowl. Refrigerate until ready to assemble the wraps.
P.S. Another sandwich recipe you will surely love is my Spring Peach Pesto Panini. Give it a try!
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“Sans Tuna” Tuna Sando
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- 2 15 oz cans garbanzo beans
- 1/2 cup pecans, roughly chopped
- 1/4 cup red onion, finely chopped
- 1/2 of an apple, finely chopped
- 1/3 cup dill pickles, finely chopped
- 1/4 cup fresh dill, chopped
- 1 tsp steak seasoning
- 1/2 cup Veganaise
- 1 tbsp kosher salt
- 1 tsp fresh cracked pepper
Instructions
- Drain chickpeas, saving aquafaba for another usage, and add to a food processor. Pulse until chickpeas are roughly chopped. With a rubber spatula, scoop chickpeas into a medium mixing bowl. Add the chopped pecans and the next 8 ingredients. Stir to combine. Adjust seasoning with more Veganaise, salt, and pepper if needed. Serve on a bed of lettuce or as a sandwich.
- Prep Time: 20 minutes
- Category: Salad, lunch
