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Ingredients
- 1 celery rib, finely chopped
- ¼ red onion, finely chopped
- 15.5 oz canned chickpeas, drained, rinsed and chopped
- 6 oz canned tuna, drained
- ½ cup small-curd cottage cheese
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp red wine vinegar
red pepper flakes a generous pinch
kosher salt
ground black pepper- 8 slices bread, toasted
- ½ avocado, sliced
- romaine lettuce, chopped
Instructions
- Combine the celery, onion, chickpeas and tuna in a bowl. Fold in the cottage cheese, mayonnaise, mustard, vinegar and pepper flakes. Season to taste with salt and black pepper.
- Layer four pieces of toast with the sliced avocado, romaine and tuna salad. Close the sandwiches with the remaining toast.
Notes
Chop the chickpeas before mixing so the filling holds together on the toast.
Adapted from Makinze Gore, Delish.
