Quick and easy Vegan Chickpea Salad Sandwich without mayo! This smashed and mashed chickpea “tuna” filling is simple, healthy, and delicious.
Okay, so funny story. We were almost certain we had a Chickpea Salad Sandwich recipe on our blog, but turns out we didn’t. How this vegan recipe blog went almost five years without a chickpea “tuna” recipe is beyond me. But that’s okay, all is good again because well here it is!
You will find a million and one Chickpea Salad Sandwich recipes on the internet and while we have had delicious variations, ours is by far our favourite. After trying recipe after recipe, while they were good, they weren’t satisfying the “tuna” craving. For us there we’re some key ingredients missing in most recipes; nori and old bay! Now we may be biased but our recipe gives us the most “tuna” vibes and its because of those two ingredients. They give it a salty, fishy flavour that other recipes are lacking.
Disclaimer: If you’re expecting this to taste like tuna, you’re going to be disappointed. This has neither the flavour, nor texture of tuna salad. However it has a similar texture and familiar flavours that really hit the spot when you’re craving a good sandwich.
How to make THE BEST Chickpea Salad Sandwich:
- Nori is key. This Chickpea Salad Sandwich is trying to mimic the flavour of tuna. We’d be doing a bad job if we didn’t add a little flavour of the sea. Nori or dulse flakes is a simple way to do it – plus you get added nutrients!
- Don’t skimp on the seasonings. Chickpeas taste fine, but not like tuna. To mask the flavour don’t be afraid to adjust the seasonings to your taste. We made the recipe how we think it works best, but everyone’s taste buds are different! Feel to free to add more or less of any ingredient.
- Toasted bread or nothing. If we’re making a sandwich you will never catch us not toasting our bread. Toasting your keeps it from getting soggy, adds necessary crunchy texture, AND changes the flavour in a very good way. Bonus points if you use a good quality bread like sourdough or rye (don’t forget to support your local bakeries)!
- Double batch for an easy lunch meal prep. Sandwiches make great lunches! Even better when the filling is already made for the entire week. Prep a big batch of the chickpea salad for sandwiches, wraps, lettuce cups and crackers!
Chickpea Salad Sandwich Recipe FAQ:
What is a substitute for mayo?
We opt to use a vegan mayo (like Hellmann’s or Veganaise). However we understand that some don’t have access to ingredients like that or opt to use something different. While we haven’t tested with anything else, you could us hummus, avocado, or vegan yogurt. Do keep in mind, that any of these ingredients will change the end result of the recipe. Alternatively if you want, you can make a homemade vegan mayo!
How long does this recipe last in the fridge?
We have found that this recipe stays fresh for 3-5 days in the fridge, in an air-tight container.
Can I substitute ingredients I don’t have?
Of course! We understand that not everyone has access to every ingredient like we do. However, please keep in mind that any substitutions mayo may change the result of the recipe.
Chickpea Salad Sandwich
- 8 sliced bread
- 2 tomatoes, sliced
- 40 g (2 cups) arugula, or shredded lettuce
- 1 can chickpeas, drained (save the liquid for recipes like our aquafaba mousse)
- 42 g (3 tbsp) vegan mayo
- 2 tbsp (2 cups) relish, or finely diced dill pickles
- 16 g (1 tbsp) dijon mustard
- 10 mL (2 tsp) apple cider vinegar, (or lemon juice)
- 2 g (1 tsp) old bay seasoning
- 2 g (1 tsp) garlic powder
- 25 g (¼ cup) celery, finely diced
- 15 g (¼ cup) red onion, finely diced
- 4 g (2 tbsp) fresh dill, finely chopped
- 4 g (2 tbsp) fresh parsley, finely chopped
- 1 sheet nori, crushed
- salt & pepper, to taste
- Add chickpeas to a large bowl and using a fork or potato masher (or a food processor) mash the chickpeas – it should be chunky.
- Mix mashed chickpeas with vegan mayo, relish, dijon mustard, apple cider vinegar, old bay, and garlic powder. Once it's throughly mixeed together add in celery, red onion, dill, parsley and nori. Finally season with salt and pepper to taste.
- To make a sandwich, toast two slices of bread top with chickpea mash arugula, and sliced tomatoes. Top with the other toasted slice and serve.
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