Best Chickpea Salad Sandwich Recipe (Vegan Tuna Salad Substitute)
Make a creamy, satisfying chickpea salad sandwich filling that works perfectly as a vegan tuna salad substitute. This easy recipe is a healthy lunch staple.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/4 cup vegan mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 4 slices whole wheat bread
- Lettuce leaves
- Tomato slices
Instructions
- Place the rinsed and drained chickpeas in a medium bowl.
- Use a fork or potato masher to mash the chickpeas until they reach a coarse, slightly chunky texture similar to tuna or egg salad. Do not over-mash into a paste.
- Add the vegan mayonnaise, celery, red onion, Dijon mustard, lemon juice, dill, and garlic powder to the mashed chickpeas.
- Mix all ingredients together until well combined and creamy.
- Season with salt and pepper to your preference.
- To assemble the sandwich, lightly toast the bread if desired.
- Place lettuce leaves and tomato slices on two slices of bread.
- Spoon half of the chickpea salad mixture onto the lettuce.
- Top with the remaining bread slices to complete your high protein vegetarian sandwich.
Notes
- For a deli style vegan salad texture, chill the mixture for at least 30 minutes before serving.
- Add 1/2 teaspoon of smoked paprika for a deeper flavor profile.
- If you prefer a tangier taste, increase the lemon juice slightly.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
- Cholesterol: 0