Vegan Tuna Salad Sandwich

This vegan tuna salad sandwich is the perfect alternative to tuna salad and is completely mayo-free. Avocado makes up the creamy base for this salad that includes chickpeas, celery, onion, pickles, and dijon mustard. It’s perfect with your favorite sandwich bread or to add to a wrap or a salad. 

Chickpeas make a great alternative to tuna salad because they are dense, flavourful, and high in protein and fiber. They’re great in this recipe for a quick lunch, dinner, or snack that will keep you satisfied. 

With ingredients like celery, onion and dijon, the flavours in this dish are reminiscent of classic cold tuna or egg salad, however, instead of mayo, avocado is used to make the salad deliciously creamy.

Features

• Great plant-based recipe vegans and omnivores will enjoy. 
• Quick and easy to make with just a few simple ingredients.
• Avocado as a replacement for mayo adds a creamy texture and added fiber and healthy fats which makes it a healthy alternative.
• Canned chickpeas are an inexpensive main ingredient making this recipe budget-friendly and convenient.
• You can add vegan tuna salad to wraps, bread, or eat on top of any green mixed salad with your favorite dressing. 

Ingredients You’ll Need

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Chickpeas – Drained and well-rinsed canned chickpeas work great but you can use cooked from scratch too, you’ll need about 3 cups.
• Avocado – Used to replace mayo, which would traditionally be used here. Make sure you use ripe avocado!
• Celery – I love celery in “tuna” salad but if you’re not a fan you can leave it out.
• Red Onion – If you don’t have red onion on hand, shallots, white onion or yellow onion are also fine.
• Dijon Mustard – Any dijon or yellow mustard works well.
• Pickles – I like dill pickles best but any kind of pickle works. Relish would also do the trick!
• Salt & Pepper – Added to season the chickpea salad properly. 
• Sandwich Bread – Any kind works so use whatever you enjoy!

How To Make Vegan Tuna Salad

Step 1. Pulse the garbanzo beans in a food processor a few times until they have a flaky texture. Depending on your food processor you may need to scrape down the sides once or twice to full incorporate all the chickpeas.

They don’t need a lot of processing, just enough to get a flaky canned “fish” texture. Pulse 3-4 times, then scrape down the bowl if needed and pulse 1-2 more times.

What if I don’t have a food processor? It’s a little more work but i you don’t have a food processor, mash the chickpeas in a bowl using with fork. You could also carefully use an immersion blender in a large bowl, just be careful so chickpeas don’t go flying all over the place!

Step 2. Mash the avocado using a fork in a large mixing bowl.

Step 2. Add the chickpea mixture and the rest of the ingredients to the avocado and stir to fully combine. Taste and adjust the seasoning as needed.

• add more salt and pepper if needed, I like a fair amount of sea salt here!
• add more pickles for texture and flavour, a bit of the pickle juice also works well
• add more mustard for tanginess
• add a squeeze of fresh lemon or lime for acidity
• add kala namak salt to make it like egg salad

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Step 3. Serve as is or spread it between two slices of your favourite sandwich bread.

It’s delicious as is or dressed up with onion, lettuce, sprouts, onion, pickles, dijon and any other sandwich fillings you enjoy.

Serving Ideas

• Add it to a lettuce or collard green wrap.
• Mix in your favorite fresh herbs like parsley and basil for flavour variations.
• Serve on top of a green salad with some vegan caesar dressing.
• Add to some tortillas to make wraps or tacos. 
• Add as scoop to bowls like these low carb dinner bowls or mediterranean quinoa bowls.
• Serve as a side salad with my chickpea burger, sweet potato black bean burgers or quinoa beet burger.
• Take it along to picnics and potlucks.

Storing & Freezing

• The recipe makes a fair amount and because of the avocado, it’s best consumed within 1-2 days. I would recommend making half or even quarter of the recipe for a smaller serving if you won’t be eating within a day.
• Storing: Store any leftovers in an airtight container in the fridge for 1-2 days.
• Freezing is not recommended.

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

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Originally published December 14, 2014.