Chickpea “Tuna” Sandwich

Chef by StepAuthorChef by Step
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

Gather your ingredients!

ingredients for vegan chickpea tuna sandwich


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


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


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


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


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

making toast


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

assemble vegan tuna sandwich


Serve cold and enjoy!

completed vegan tuna sandwich

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