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Sandwiches with celery and chickpea salad (vegetarian alternative to tuna salad)

Per portion

Time:

10 mins

Portions:

4

CAL/POR.:

300 calories

Profil:

Protein content is a little low (8g) and should be balanced with the other meals of the day.
Rye sourdough bread is particularly suitable here because of the iron content and the more optimal absorption.

Ingredients

  • 1 nori leaf finely chopped
  • 300g chickpeas (cooked and drained)
  • 50 g gherkins finely chopped
  • 60 g celeriac finely chopped
  • 1 red onion, finely chopped
  • 100g mayonnaise
  • 1 tsp mustard
  • 3 - 4 squirts lemon juice
  • Salt and pepper
  • Lettuce leaves
  • Cucumber slices
  • Beetroot slices
  • Germinated sprouts
  • 2 slices rye sourdough bread

Tips

You can make a lower-fat version by replacing the mayonnaise with low-fat mayonnaise: 1/2 mayonnaise – 1/2 quark or plain yoghurt.

Instructions

Finely chop all the ingredients with a food processor and mix.

Top the rye sourdough bread with the vegetarian tuna salad, top with lettuce leaves, cucumber, beetroot slices and sprouted sprouts and enjoy.