Chef by StepAuthorChef by Step
Rating
finished vegan tuna sandwich
Yields6 ServingsCategoryCuisine
Prep Time15 minsTotal Time15 mins
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This recipe is inspired by one in Isa Does It, an excellent book by Isa Chandra Moskowitz. The vegan “tuna” spread stores well and makes a convenient lunch for several days.

 15 oz canned chickpeas
 ¼ white onion
 1 celery stalk
  cup julienned or finely diced carrot
  cup vegan chipotle mayo
 1 tsp lemon juice
 1 tbsp furikake or kelp powder
 ½ cup sunflower seeds
 2 cups lettuce or other greens
 1 cup cherry tomatoes
 12 slices of bread
1

Gather your ingredients!

ingredients for vegan chickpea tuna sandwich

2

Drain the chickpeas and place them in a large mixing bowl. Slightly mash them with your fist. You want to leave a consistency reminiscent of tuna chunks.

mash chickpeas by hand

3

Dice the quarter onion and celery stalk into pieces about the size of corn kernels. Split the cherry tomatoes into fourths.

dice quarter onion celery stalk and split cherry tomatoes

4

Add the other “tuna” ingredients to the mashed chickpeas. Don’t add the tomatoes!

Add 1/4 of an onion, 1 celery stalk, 1/3 cup julienned carrot, 1/3 cup chipotle vegan mayo, 1 tsp lemon juice, 1 tablespoon of furikake or kelp powder, and 1/2 cup sunflower seeds,.

unmixed vegan tuna ingredients

5

Thoroughly mix the vegan “tuna” ingredients together. You especially want to distribute the furikake/kelp evenly.

This is enough tuna spread to make about six sandwiches. I like to make a large batch like this and store most of it to use over a few days. With the lemon juice, it keeps very well.

mixing vegan tuna

6

Toast the bread. This crunchy texture knocks this sandwich up to “restaurant quality,” in my opinion!

making toast

7

Assemble your sandwich. Add the tuna spread, layer on the tomatoes, sprinkle with pepper, and add the lettuce.

assemble vegan tuna sandwich

8

Serve cold and enjoy!

completed vegan tuna sandwich