The results are in. Vegans and omnivores alike can’t get enough of this plant-based take on a classic tuna salad sandwich. It starts with hearty smashed chickpeas mixed with vegan mayo, creamy tahini, crisp red onion and crumbled nori seaweed for a little taste of the ocean. Then we add grape tomatoes and top it with tangy dill pickles and vitamin-packed mixed greens. And all of this goodness is sandwiched between our fresh baked bread. The result is so fresh, creamy and totally satisfying, you may never go back to plain old tuna.