Swap out tuna for chickpeas in this mouthwatering vegan tuna salad sandwich. An easy & satisfying lunch that takes only minutes to make!
I still remember the first tuna salad sandwich I ever ate. I was over at my aunt’s house, sitting at her kitchen table. I couldn’t have been more than four or five. She was making sandwiches for me and my cousin.
I took a bite and was instantly taken with the creamy sandwich, soft white bread, and then the occasional crunch of garlicky dill pickle. When I got home that afternoon, I couldn’t wait to tell my mom about it.
“You ate what?” she said.
I was known as being a picky eater, and that sandwich fell outside of the range of what she thought I’d eat.
A few years after that, tuna salad sandwiches became one of the first things I ever learned how to “cook.”
Just open a can, add a spoonful or two of mayo, the tiniest dollop of mustard perhaps, chopped dill pickle and celery, and then add my mom’s secret ingredient – celery seed – for a little celery explosion in your mouth. Stir and slather it between two slices of bread.
It couldn’t get much easier. It was a lunch of pantry staples, which meant that even if there was nothing in the house to eat, there were probably ingredients for that.
Vegan tuna salad sandwich
It’s fitting then that vegan tuna salad sandwiches made with chickpeas were one of my go-to’s when I first went vegan. I ate them almost daily.
The process of making chickpea salad sandwiches is virtually the same as making tuna salad, with one obvious exception, of course – the fish.
Instead, homemade or canned chickpeas are a wonderful vegan tuna substitute. Chickpeas that have been drained and rinsed are briefly thrown into a food processor.
Break them up once or twice. You don’t want it to become hummus. You want it to still have some of its form, just crumbly and in flakes. If there are a few whole chickpeas left in the mix, that’s fine.
Just like the tuna salad sandwiches of yore, I always have ingredients for chickpea salad. I pull out the vegan mayo and stone-ground mustard, jar of dill pickle slices, a stalk of celery, and a pinch of my mom’s secret ingredient. Then a sprinkling of fresh or dried dill amps up the pickled flavor.
Some people add dulse flakes to their vegan tuna salad for an ocean-y quality, but I never do. The one thing I didn’t care for with tuna salad was its fishiness.
So seaweed is one food I can’t get my mouth around. Even just the smell of it makes my stomach do a flip-flop.
Vegan tuna salad sandwiches are great when you’re late but need something quick to make on your way out the door. (For another easy lunch idea, vegan egg salad sandwiches are also divine!)
Simple sandwiches like this come in handy when you lose power like I did a couple of weeks ago.
A power line came crashing to the ground outside, leaving us without power for about 7 hours. So instead of using the food processor, I just quickly crushed the chickpeas with a fork instead. The texture is better with a food processor, but in a pinch, a fork will do.
Sitting in the candlelight eating chickpea salad on crackers, it almost could have been romantic… but it would have been better with air conditioning.
This easy chickpea tuna salad is terrific on a sandwich, served in dollops on top of crackers, rolled into a tortilla, wrapped into romaine leaves or endive, stuffed into a hollowed tomato, or eaten straight out of the bowl with a fork.
And the great thing is, it can be tweaked to your tastes and preferences, no recipe necessary. It’s so easy, even a kid could do it.
That said, here is my favorite way to make vegan tuna salad. Feel free to tweak it and make it your own!
Vegan tuna salad sandwiches (Made with chickpeas!)
- 1 1/2 cups chickpeas 1 15 oz. can chickpeas, drained and rinsed
- 1 stalk celery chopped small
- 2 heaping Tablespoons dill pickle chopped small
- 2 Tablespoons eggless mayonnaise + extra for slathering on sandwiches optional
- 1/4 teaspoon stoneground mustard
- 1/4 teaspoon celery seed
- Pinch dried dill or chopped fresh dill
- Pinch salt
- 8 slices bread
- In a food processor, quickly break up chickpeas, celery, and dill pickle until they are flaky and combined, but not to the point of becoming a creamy spread. (You may need to stop and scrape down the sides, so that everything breaks up evenly.)
- Transfer the chickpea mixture to a mixing bowl with eggless mayonnaise, stoneground mustard, celery seed, a pinch of dill & salt, and combine.
- Spread vegan mayo onto one side of the bread slices, if you like. Top four of the slices with vegan tuna salad, and then sandwich them with the remaining pieces of bread.
Here are more easy vegan lunches I know you’ll love:
Picnic sandwich with jalapeño cashew cheese