Chickpea Tuna Salad Sandwich (Vegan & Easy) By Alejandra Graf
This chickpea tuna salad sandwich—also known as the perfect tuna-less sandwich—is one of those recipes you'll come back to again and again. It's creamy, tangy, satisfying, and completely plant-based. Serve it in a sandwich, on crackers, stuffed in avocados, or straight from the bowl. Perfect for quick lunches, picnics, or a healthy meal prep option.
6 people
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
Meal prep friendly: Store leftovers in an airtight container for up to 4 days in the fridge.
Kid-approved: Great for lunchboxes or slider buns for little hands.
Instant Pot tip: Cook unsoaked chickpeas in 40 minutes or soaked in 20 minutes.
No bread? Use lettuce wraps, stuff a bell pepper, or scoop with crackers.