Chickpea & Tuna Sandwich
- Preparation Time: 5 mins
- Ready In: 5 mins
- Serves: 2 people
This chickpea and tuna sandwich is the kind of recipe that earns its place in your regular rotation. No cooking required, just a handful of quality ingredients and five minutes of your time. Perelló chickpeas bring a creamy, hearty base, while flaky tuna, briny gherkins and a bright hit of lemon zest keep every bite interesting. Parsley ties it all together, and a good sourdough, toasted, makes it a sandwich worth talking about. Perfect for picnics, lazy lunches, or whenever the fridge looks bare but expectations are high.
Method
- Drain the chickpeas and add them to a large bowl. Mash until creamy but still with some texture.
- Add the tuna, shallot, gherkins, parsley, lemon juice and zest, and a generous drizzle of Perelló olive oil. Season well with salt and pepper and mix to combine.
- Toast your sourdough slices until golden.
- Layer the tomato slices on the bread, spoon over the chickpea and tuna mixture, and assemble your sandwich.
Ingredients
400g Perelló tinned chickpeas, drained
1 tin of tuna, drained
½ shallot, finely chopped
Juice and zest of 1 lemon
Perelló olive oil, to taste
Perelló gherkins, finely chopped
Small handful of flat-leaf parsley, finely chopped
Salt and pepper
1 beef tomato, sliced
Good quality sourdough, toasted
Frequently Asked Questions
Yes, the filling keeps well in the fridge for up to two days in an airtight container. Just toast the bread and assemble when you’re ready to eat.
Sourdough gives the best structure and flavour, but a good ciabatta or crusty white loaf works well too. Whatever you choose, toasting it is non-negotiable.
Absolutely. The chickpea base is versatile, swap the tuna for a good quality tinned salmon, or keep it plant-based by leaving it out entirely and adding a little more olive oil and a pinch of smoked paprika for depth.
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