Make a satisfying, creamy, and healthy plant-based sandwich filling that mimics the texture of classic tuna salad using simple ingredients.
Author:sarahmiller
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:2 servings 1x
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Vegan
Ingredients
Scale
1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup vegan mayonnaise
2 tablespoons finely chopped celery
1 tablespoon finely chopped red onion
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon kelp granules or nori flakes (for fishy flavor)
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Pinch of salt
4 slices whole grain bread
Lettuce leaves and tomato slices for serving
Instructions
Place the rinsed and drained chickpeas in a medium bowl.
Use a potato masher or a fork to mash the chickpeas until they reach a texture similar to flaked tuna. Leave some texture; do not make it completely smooth.
Add the vegan mayonnaise, celery, red onion, Dijon mustard, lemon juice, kelp granules (or nori flakes), garlic powder, black pepper, and salt to the bowl.
Stir all ingredients together until they are well combined and the mixture is creamy. Taste and adjust seasoning if needed.
Toast the bread lightly, if desired.
To assemble the sandwich, place lettuce leaves and tomato slices on two slices of bread.
Spoon half of the chickpea salad mixture onto the bottom slice of each sandwich.
Top with the remaining bread slices. Serve immediately for a quick vegetarian sandwich.
Notes
For a lower-fat option, substitute half of the vegan mayonnaise with plain, unsweetened vegan yogurt.
If you do not have kelp granules, a small dash of liquid smoke can add depth, though it will change the flavor profile away from the ‘tuna’ mimicry.
This creamy chickpea salad preparation keeps well in the refrigerator for up to three days, making it excellent for lunchbox friendly vegetarian meals.