Vegan Chickpea Tuna Salad Sandwich

This vegan chickpea tuna salad sandwich is a healthy, plant-based twist on the classic tuna salad. It’s made with mashed chickpeas, creamy vegan mayo, crunchy celery, red onion, and zesty lemon juice for a refreshing flavor. Packed with protein and fiber, this recipe takes just 10 minutes to prepare and is perfect for a quick lunch, light dinner, or meal prep. Serve it on whole-grain bread, in a wrap, or over greens for a versatile and satisfying meal. It’s dairy-free, gluten-free (with the right bread), and full of nutrients to keep you energized throughout the day.

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Prep Time 10

Total Time 10

Servings: 3

Course: Lunch, Snack

Cuisine: American, Vegan

Calories: 260

Ingredients Equipment Method Notes

Ingredients

1 can 15 oz chickpeas, drained and rinsed
3 tbsp vegan mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp red onion finely chopped
1 stalk celery finely chopped
1 tbsp fresh dill optional
Salt and black pepper to taste
Bread slices whole grain or gluten-free

Equipment

Mixing bowl
Fork or potato masher
Spoon
Knife
Cutting board

Method

Step 1: Mash the Chickpeas

I place the chickpeas in a mixing bowl and mash them with a fork or potato masher until they’re mostly broken down but still a bit chunky.

Step 2: Add the Creamy Base

I stir in the vegan mayonnaise, Dijon mustard, and lemon juice. This gives the salad its creamy and tangy flavor.

Step 3: Mix in the Crunch

I add the chopped celery, red onion, and fresh dill. I season it with a pinch of salt and black pepper.

Step 4: Assemble the Sandwich

I spread the chickpea salad generously on bread slices and add lettuce for crunch. Then I top it with another slice and serve.

Notes

I always use canned chickpeas for convenience, but if I have time, I cook them fresh for a creamier texture. Also, I store any leftovers in an airtight container in the fridge for up to 3 days.