About this recipe
Never in my life did I think I’d call these little sliders a “chickpea tuna salad sandwich”—but once you try them, you’ll get it. This vegan twist on the classic tuna sandwich uses mashed chickpeas (aka garbanzo beans) to recreate that same satisfying flavor and texture, minus the tuna. It’s flavorful, creamy, easy to make, and totally lunchbox-friendly.
Why you’ll love this chickpea tuna salad sandwich
- It’s 100% plant-based, dairy-free, and packed with protein
- Perfect for meal prep—it tastes even better the next day
- You can serve it on sandwich bread, stuff it into avocados, or enjoy it with crackers
- Ideal for school lunches, road trips, or quick meals at home
How to make the perfect tuna-less sandwich
- Mash the chickpeas with a fork or pulse in a food processor.
- Add in your mix-ins: mayo, lemon juice, mustard, onion, celery, and herbs.
- Mix until combined and season to taste.
- Serve on sandwich bread, in lettuce cups, or in avocado halves.
Variations
- Add chopped pickles, Mexican pickled jalapeños, or capers for a briny kick
- Use tahini instead of mayo for a nutty flavor
- Make it spicy with a dash of sriracha or diced jalapeño
Home cook to home cook tips
- Make a big batch—it stores well in the fridge for 4-5 days.
- Pack it in glass containers for a no-spill picnic or lunchbox meal.
- If using canned chickpeas, rinse them well to remove excess salt.
- This is a great recipe to get the kids involved—they can mash the chickpeas or build their sliders
Chickpea Tuna Salad Sandwich (Vegan & Easy) By Alejandra Graf
Equipment
Ingredients
- 2 cans chickpeas garbanzo beans, drained — or 3 cups home-cooked
- ½ cup mayonnaise or vegan mayo if needed
- 2 tablespoons Dijon mustard
- ¼ cup celery chopped
- ¼ cup red onion finely chopped
- 4 tablespoons fresh dill chopped
- ¼ cup fresh parsley finely chopped
- Sea salt to taste
For serving:
- Bread or slider buns
- Sliced cucumber
- Sliced avocado
Instructions
- In a large bowl, combine the chickpeas, mayo, mustard, celery, onion, dill, and parsley.
- Mash the chickpeas lightly with the back of a spoon or a fork, leaving some texture.
- Taste and season with sea salt.
- To assemble the sandwiches, spoon 2–3 tablespoons of the chickpea salad onto each piece of bread.
- Top with sliced cucumber and avocado. Serve immediately or refrigerate for later.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨