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 a flavourful plant-based chickpea salad. For more adventurous palates, spice the salads up to create different flavours. 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.

one 141g can tuna, ¾ cup canned no-sodium chickpeas or ¾ cup chopped leftover cooked chicken

1 medium celery rib, chopped

1 scallion, thinly sliced

3 tbs mayonnaise or vegan mayonnaise 1½ tsp Dijon mustard

1 tbs grated Parmesan cheese (optional) 1/8 tsp table or fine sea salt (omit if the chicken is seasoned), or more to taste 3 grinds black pepper, or more to taste 1 tsp smoked paprika, curry powder or Cajun seasoning (optional), or more 4 slices bread (or almond crackers)

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, 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.

NOTES:

If desired, spread the bread with mayonnaise or hummus before building the sandwich.

Add lettuce or other greens for crunch.

Serve with dill pickle spears, vegetable chips or strawberries on the side. Leftover salad can be refrigerated in an airtight container for three days.

PREPARATION TIME: 15 minutes 2 servings