Deli Salad Sandwich 3 Ways

The classic deli “salad” sandwich still has a place in your lunch bag. This version works with a variety of proteins, including an abundantly flavorful plant-based chickpea salad.

For more adventurous palates, spice the salads up to create different flavors to keep you interested week after week. Try adding a pinch of curry powder to the chickpeas, a little Cajun seasoning to the chicken or a touch of smoked paprika to the tuna. Serve with dill pickle spears, vegetable chips or strawberries on the side.

One (5-ounce) can tuna, ¾ cup (7½ ounces) canned no-sodium chickpeas or ¾ cup (about 3 ounces) chopped leftover cooked chicken

1 medium celery rib, chopped

1 scallion, thinly sliced

3 tablespoons mayonnaise or vegan mayonnaise

1½ teaspoons Dijon mustard

1 tablespoon grated Parmesan cheese (optional)

1⁄8 teaspoon table or fine sea salt (omit if the chicken is seasoned), or more to taste

3 grinds black pepper, or more to taste

1 teaspoon smoked paprika, curry powder or Cajun seasoning (optional), or more to taste

4 slices sandwich bread (or almond crackers)

Instructions: If using tuna or chickpeas, drain them, then in a small bowl mash them with a fork (if using chicken, chop and add to a small bowl). Stir in the celery, scallion, mayonnaise, mustard, Parmesan, if using, salt, pepper and seasoning, if using. Taste and adjust seasoning as desired. Split the salad between two pieces of the bread, top with the remaining bread and serve.

Note: If desired, spread the bread with mayonnaise or hummus before building the sandwich and add lettuce or other greens for crunch.

Makes 2 servings