Hi, friends! Here we are again with another beauty of a post by the beauty of the blogger behind one of my favourite, gorgeous, vegan blogs, Produce on Parade!

I can’t imagine “Alaska” and “Vegan” are too often spoken in the same sentence but that’s why I love Katie’s story, it’s so unique! Have a read through her About Page and you’ll love it too. Alaskan adventures, the most beautiful photography, a look into her lifestyle and of course, delicious, wholesome, real food vegan recipes. Oh yes, I do love Katie’s lovely blog.

I know you’ll all enjoy her take on the classic tuna salad sandwich….talk about comfort food! Thanks for being here today, Katie!

Vegan Tuna Salad Sandwich with Avocado and Chickpea by Katie Henry

Hello darling, Running On Real Food Readers! I’m Katie from Produce On Parade and am beyond delighted to pop in while Deryn is away. Thanks for having me everyone!

Healthy Vegan Tuna Salad Sandwich with Chickpea and AvocadoHealthy Vegan Tuna Salad Sandwich with Chickpea and Avocado

I love tuna fish sandwiches. Who doesn’t? Growing up in Alaska, we always had salmon salad sandwiches and when we got tuna instead it was quite a treat. Now that I’m vegan though, no tuna for me! Never fear, I have found a tastier, healthier, and happier “tuna” salad!

Healthy Vegan Tuna Salad Sandwich with Chickpea and AvocadoHealthy Vegan Tuna Salad Sandwich with Chickpea and AvocadoHealthy Vegan Tuna Salad Sandwich with Chickpea and Avocado

I wanted this salad to be completely non-processed and that would mean scrapping the vegan mayo. It can be done, and divinely, I might add. Just take a look below and make this scrumptious and satisfying Tuna Salad yourself!

Print

Vegan Tuna Salad Sandwich with Avocado and Chickpea

  • Author: Katie
  • Yield: 6 1x
  • Category: Sandwich, Lunch
  • Cuisine: Vegan

A deliciously easy and better for you “tuna” salad, made with chickpeas and avocado. Vegan & mayo-free!


Scale

Ingredients

  • 2 15 oz. cans of chickpeas (garbanzo beans), drained and rinsed
  • 1 ripe avocado, pitted and mashed
  • 2 celery stalks and leaves, minced
  • ½ red onion, minced
  • 1 tbsp Dijon or yellow mustard
  • 1 tbsp sweet pickle relish or minced pickles
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • Your favorite sandwich bread

Instructions

  1. Pulse the garbanzo beans in a food processor. They don’t need a lot of processing, just enough to get that flaky “fish” texture. Pulse about five times, then scrape down the bowl and do a few more.
  2. In a medium bowl, combine the pulsed beans along with all the remaining ingredients excluding the bread, mixing well.
  3. Eat the salad as is, or scoop it onto your favorite bread!

Thanks for hanging with me! Even if it was only one day. Should you find yourself lonely, head on over to Produce On Parade and visit with my true love Todd, our crazy dog-human Bailey, and me! And a huge thanks to Deryn for having me over to Running On Real Food.

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