Mashed Garbanzo and Artichoke Sandwich Spread

There are a number of similar recipes out there; most tend to go by the name of "mock tuna." It's a fair comparison, texture-wise, although I would generally rather go my own direction in terms of flavor rather than try too hard to emulate fishy flavors with seaweed, etc. The artichoke hearts are what really make this version special. I try to get one in each bite when I assemble the sandwich. : )

I like to make up a big batch of this during busy times, so that I can grab quick meals on the go. It's also nice for picnics.

Garbanzo spread

Mashed Garbanzo and Artichoke Sandwich Spread

(big batch--makes 10 or more sandwiches)

3 15-oz cans garbanzo beans, rinsed and drained

1 14-oz can artichoke hearts

1 Tbsp olive oil

2 tsp minced garlic

1 tbsp lemon juice

1 tsp garlic powder

1 tsp onion powder

½ tsp beau monde seasoning (can sub celery seed + more onion and garlic powder)

½ to 1 tsp dill weed

½ cup vegan mayonnaise (see note* for subs)

salt, pepper, and/or lemon pepper salt free seasoning to taste

Optional add-ins (use 1 or 2): Chopped celery, finely minced red or sweet onion, fresh or roasted bell peppers, cucumbers, fresh or sun-dried tomatoes, fresh herbs such as chives or parsley, pickles or relish, olives or capers, any spices that sound compatible

 Directions:

Mashing the beans

Mash the garbanzos with a potato masher. Cook the garlic in the oil (microwave or stovetop) for about 1 minute, until softened. Add the mashed beans along with the lemon juice and seasonings. Cook the mixture 30 seconds to a minute, until warm, and then set aside to marinate a few minutes [FYI, beans almost always marinate faster and more thoroughly when warmed first].

Meanwhile, drain the artichokes and chop them into ½ inch pieces. Prepare any of your optional add-ins as well.

Add the artichokes and mayo to the bean mixture and stir. Add any of the optional ingredients at this time. Taste and adjust salt, pepper and/or salt free seasoning to your liking. Adjust amount of vegan mayo to your taste. You can either chill the spread or serve it warm. 

*Can’t get a hold of any vegan mayo? You could try vegan yogurt or sour cream, perhaps mixed with a little extra lemon juice. For an out-of-the-box solution, you could actually use a vinaigrette-style salad dressing in place of the mayo if you have a vegan one in a compatible flavor. I’ve used a lemon-chive flavored dressing in this recipe and it tasted very good. If your dressing is runnier than mayo, you might want use a smaller amount. Just add it by the tablespoon until you reach a nice consistency.

Garbanzo-Artichoke Sandwiches with whole wheat toast