Chickpea "tuna" salad sandwich

By Lauren Toyota
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Chickpea "tuna" salad sandwich

Photo courtesy of Hot for Food.

Chickpea "tuna" salad vegan sandwich with red onion, dill pickle, celery and vegan mayonnaise. Perfect for lunch or a quick snack.

Recipe and photo courtesy of Hot for Food



Chickpea "tuna" ingredients

  • 1 (15 ounce) can chickpeas
  • 1/3 cup finely chopped dill pickle
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/3 cup vegan mayonnaise (Vegenaise or Hellman’s Vegan preferred)
  • 1 tablespoon lemon juice
  • 1/2 teaspoons Old Bay Seasoning
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper


  • 8 slices sprouted / whole grain sliced bread (Silver Hills Squirrelly preferred)
  • 2 tomatoes sliced
  • 1 avocado, sliced
  • Handful torn romaine lettuce


  1. Drain and rinse the chickpeas. Mash them in a bowl with a potato masher or fork until roughly smashed.
  2. Add the remaining ingredients and combine well.
  3. Store in the fridge for three to five days and make up sandwiches as you need for the week. 
  4. Suggested toppings for your chickpea “tuna” sandwiches: lettuce, tomato, and avocado but feel free to add whatever you like.
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