Vegan Tuna Salad Sandwich
on Apr 03, 2021, Updated Aug 26, 2024
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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.
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. This recipe is:
- Vegan, gluten-free, sugar-free and oil-free.
- Great plant-based recipe vegans and omnivores will enjoy.
- Quick and easy to make with just a few simple ingredients.
- Made with avocado instead of mayo.
- Uses canned chickpeas for an inexpensive and convenient option.
- Can be eaten on its own, added to green salads or on bread or in a wrap.
For something similar, this Vegan Chicken Salad and Spicy Chickpea Wraps with Spinach and Avocado are quick, easy and tasty too.
Ingredients
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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!
Step-by-Step Instructions
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.
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
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.
FAQs
Plain dairy-free yogurt, tahini and hummus all work well to create the creamy base. Check out this curried chickpea salad for an example of using yogurt.
Sure! You can swap the avocado for 1/2 cup of your favourite vegan mayonnaise. Check out these spicy chickpea wraps for an example of using mayo,
Vegan chickpea salad does not have any trace of fish taste. You can add some by chopping up nori or any roasted seaweed snacks and mixing that in.
You can, but it may take a lot longer and the chickpeas may not break down as much. If you don’t have a food processor, try using a potato masher or immersion blender.
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 vegan dinner bowls or mediterranean quinoa bowls.
- Serve as a side salad with my spicy chickpea veggie burger, sweet potato black bean burgers or quinoa beet burger.
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! Scroll down to comment section below to leave your star rating and review.
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Vegan Tuna Salad Sandwich
Ingredients
- 2-15 oz. cans of chickpeas, garbanzo beans, drained and rinsed (3 cups)
- 1 ripe avocado, pitted and mashed (120 g)
- 2 celery stalks and leaves, minced (1 cup, 140 g)
- ½ red onion, minced (1/2 cup, 70 g)
- 1-2 tbsp dijon or yellow mustard, 30 g
- 2 tbsp minced dill pickles, 20 g
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- sandwich bread, for serving
Instructions
- 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 3-4 times, then scrape down the bowl and do a few more, if needed.
- In a mixing bowl, mash the avocado into a paste using a fork. Add the rest of the ingredients, including the blended chickpeas and stir until fully incorporated.
- Taste and adjust seasoning if needed. Enjoy as is or scoop onto your favourite sandwich bread topped with sprouts, pickles, onion and lettuce!
Notes
Nutrition
Originally published December 14, 2014.
This is SO good! I mashed the chickpeas with a potato masher and used relish instead of pickles, and it was delish!! I will definitely make this again and again and again! Thanks for a terrific recipe!!
You’re welcome! Glad you enjoyed.
Make this regularly! Thank you!! Healthy and filling.
This looks really tasty – I’ll give it a go this week. Tuna is one of the few things I genuinely miss since becoming a vegetarian. I wonder though how important is the celery in the recipe? I never really liked celery, even cooked, I don’t want to ruin such a great idea for myself with my dislike of celery 🙁 Ever tried making it without?
The celery isn’t that important it’s just that traditional tuna salad typically has celery in it. The flavour will be there without the celery, so it’s up to you!
I just had some of these ‘tuna’ sandwiches and it was AMAZING! <3 sooo good. I skipped the celery and I really don't think it made a big difference. Thanks a lot – definitely something I will be making again :).
Yay, so glad! Ya, I don’t think leaving the celery out is a big deal. Thanks for the comment!
My lunch today Deryn and so yummy!!
This looks soo yummy! I love how you didn’t use any processed ingredients — very refreshing for a vegan “tuna” salad recipe.
Thanks for sharing!
Amy 🙂
Oooo yumm! I like tuna sometimes, but this is a fabulous alternative.
Yum, I’ll be adding these to my recipe book!
Delicious! I love mashed chickpea sandwiches!