Chickpea Salad Sandwich (Vegan "Tuna")
This is the sandwich I make when I want lunch in 10 minutes and zero desire to cook. Mashed chickpeas have an uncanny texture similarity to flaked tuna, and the classic mayo-celery-pickle dressing translates perfectly to plant-based. A pinch of kelp flakes adds a subtle oceanic note that makes it taste eerily like the real thing, but you can skip them if you can't find them. Pile it high on toasted bread with lettuce and tomato, and you have a sandwich that will convert even the most skeptical eater.
Ingredients
- ☐ Chickpeas — one 15 oz can, drained and rinsed
- ☐ Vegan mayo — 1/3 cup (or 1/4 cup mashed avocado + 2 tbsp plant yogurt)
- ☐ Celery — 2 stalks, finely diced
- ☐ Red onion — 2 tablespoons, finely diced
- ☐ Dill pickles — 2 tablespoons, finely chopped
- ☐ Capers — 1 teaspoon, chopped
- ☐ Dijon mustard — 1 teaspoon
- ☐ Lemon juice — 1 tablespoon
- ☐ Fresh dill — 1 tablespoon, chopped (or 1 tsp dried)
- ☐ Kelp flakes — 1/4 teaspoon, optional for oceanic flavor
- ☐ Sea salt and black pepper
- ☐ Bread — 4 slices, toasted
- ☐ Lettuce, tomato, avocado — for serving
Nutrition Facts
Per serving · 2 servings total
Instructions
Tap a step to mark it complete as you cook.
Add the drained chickpeas to a medium bowl. Using a potato masher or the back of a fork, mash them until they're mostly broken down but still have some texture — you want it to look like flaked tuna, not hummus.
Add the vegan mayo, celery, red onion, pickles, capers, Dijon, lemon juice, fresh dill, kelp flakes (if using), 1/4 teaspoon salt, and several grinds of black pepper.
Stir thoroughly until everything is well combined. Taste and adjust — you may want more salt, lemon, or pickle juice for tang.
Toast the bread. Pile the chickpea salad generously on two slices, top with lettuce, sliced tomato, and avocado if using, and finish with the second slice of bread.
Cut in half and serve immediately. The salad keeps in the fridge for up to 4 days — pack it separately from the bread for grab-and-go lunches.
Recipe notes
For a grain-free version, serve the chickpea salad over greens or scooped into lettuce cups.
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