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In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal.

Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.

From Minimalist Baker’s Everyday Cooking

Ingredients

For the salad:
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 tablespoons tahini
  • 1 teaspoon Dijon or spicy brown mustard
  • 1 tablespoon maple syrup or agave nectar
  • ¼ cup diced red onion
  • ¼ cup diced celery
  • ¼ cup diced pickle
  • 1 teaspoon capers, drained and loosely chopped
  • Healthy pinch each sea salt and black pepper
  • 1 tablespoon roasted unsalted sunflower seeds (optional)
For Serving:
  • 8 slices whole-wheat bread
  • Dijon or spicy brown mustard
  • Romaine lettuce
  • Tomato, sliced
  • Red onion, sliced

Instructions

  1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
  2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
  3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
  4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

Comments (142)

(4.83 from 96 votes)
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Jennifer Butler-Andersen2 days ago
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Wow, I did not expect that! I didn’t even add the maple syrup. I did add pickle juice though and just realized I forgot the mustard! Next time I’ll add some diced apples for that extra crunch. Definitely a sandwich ill make weekly!

Rainey James2 days ago
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My favorite sandwich. Eat it every week.

gloria cappetto3 days ago
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Give it an hour to meld the flavors and it is outstanding!!!!!

Susan5 days ago
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Soooo delicious!

Cheryl Rodzach2 weeks ago
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THIS RECIPE ROCKS! Trader Joes sells a Lemon Pepper (grinder). I use it whenever a recipe calls for salt. I used both dill and sweet pickles and added sweet pickle juice – no additional sweeteners needed.

Cheryl Rodzach2 weeks ago
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Trader Joes sells a Lemon Pepper grinder. I use it whenever salt is in a recipe. We find that salt is not needed when we use it. THIS RECIPES ROCKS
! I used both sweet and dill pickles and added the juice from the sweet pickles. No additional sweetening ingredients needed.

barbara martinetti2 weeks ago
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Please help me out…..I’m gluten-sensitive and notice you use whole wheat flour in various recipes. Is there no gluten sensitivity among PlantPure eaters?

Smith Vonnie2 days ago
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I like your comment and like to know also. I can’t tolerate gluten.

Joan Bignoli2 weeks ago
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Wow
I love this! What a good vegan replacement for tuna
You must try this

G Shoe2 weeks ago
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Maybe so. I have eczema and I think extra bread kicks it i to high gear. I love bread and eat it regardless though

G Shoe2 weeks ago
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Im a bread lover, and this makes amazing sandwiches. Extra pickes or peppercinis on top. Its one of my favorite WFPB staples.

Barbara McClelland3 weeks ago
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Oh my heavens is this the best recipe! I just made this without the celery (because I didn’t have any) and served on gluten free chiabatta bread with avocado, grape tomatoes, salad greens and vegan avocado oil mayo. I am now addicted.

Pam Moore3 weeks ago
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I love this recipe, and make it all the time. I do not use the capers, they’re not my favorite. I use dill pickle relish, just because it’s quicker and easier. I also like it better without the maple syrup. I actually like this recipe much better than with tuna.

Jill I Dippman4 weeks ago
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Can you make it without maple syrup. I don’t like it and I wouldn’t want to sweeten this sandwich. Thanks.

Susan4 weeks ago
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I made it without maple syrup. It was a little dry, so I added a little pickle juice. I eliminated the capers to cut down on sodium and increased the celery because I like the crunch and taste. It is delicious!

Adrienne JEAN Bien-Willner4 weeks ago
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Love this recipe. I am sending it to my daughter and friends. Can’t believe how tasty and filling it is!

Deeanna Covington1 month ago
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Love this recipe! Next time I will use 2table spoons of tahini instead of 3. so so so good.

Jess1 month ago
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This salad is made almost weekly in our house. It’s such a favourite, we out it on sandwiches, in wraps, or on salads. Such a healthy and delicious substitution for regular tuna salad

Janet1 month ago
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Most excelent filling for a sanwich!!!

Dena1 month ago
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Delicious

John Doyle1 month ago
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loved this dish, very tasty.

Sarah1 month ago
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Yummy! I added fresh dill and my mom though it tasted just like tuna salad!

Sebastian1 month ago
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I don’t remember what tuna tastes like, and now I’ll never be curious to try it again! Anytime I’m missing the texture I come to this recipe, absolutely delicious!

Maja1 month ago
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The flavors mix so well together. Very delicious!

Debra1 month ago
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I am starting to get into plant-based eating one day I had a desire craving for an actual tuna fish sandwich “long behold” I came across this “no tuna” and decided to give it a try and I will tell you how it tastes.

Jenny1 month ago
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What a lovely mix to go on toast or sandwich. Will be making this again.
Thank you for the recipe.

Ryan Paddle2 months ago
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One of my all-time favourites and will make over and over again! Super simple and super delicious.

Suzy T Soley2 months ago
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best PBWF tuna recipe I have found

Anne2 months ago
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Love, love, love this sandwich recipe! It’s quick and easy to make and so delicious! I don’t add the salt or sunflower seeds; I usually never add salt to most recipes.

Carolyn2 months ago
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I love it! Delicious!

Kathy2 months ago
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Way too much sodium. Sodium in pickles, capers and still you say to add more salt. Is there no salt pickles or capers? For those on salt restrictions give us ideas.

Msc2 months ago
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Try substituting the pickles and capers with roasted bell pepper (home made, or from a jar) and add lots of fresh dill and salt free mustard. A good round of freshly ground pepper and a squeeze of lime, and you won’t be lacking any flavour. I leave out the sweetener as well, but that’s my personal preference.
Hope this helps.

Dennis Rose2 months ago
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I have been making this recipe for a few years now. Delicious and easy, I add diced red peppers for color and a tablespoon of vegan Mayo.

Joanne2 months ago
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I too am salt sensitive! Makes my BP skyrocket… help us please!

Nikki2 months ago
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I’m not a huge fan of tahini so I was skeptical, but I always follow recipes then make changes. I was pleasantly surprised that the tahini was subtle. I did think that it was lacking a little moisture typical of tuna salad. It was too dry for me. So I added and extra 1T of tahini and 1t of Dijon as well as a splash of pickle juice. Will make again 🙂

Misty W2 months ago
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This was SO GOOD! I omitted capers and added extra pickles/pickle juice, lots of garlic, and pureed some of the chickpeas with the tahini and pickle juice first. I think it’d be great with some red pepper flakes too (first homemade vegan food for me). Great recipe!

Traci Garcia2 months ago
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Great! I was afraid it would be like eating a hummus sandwich but it wasn’t. It was very good. The only change I made was to saute the onions and add fresh garlic. It was so yummy.

Cee G2 months ago
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Wow this is delicious! I never would have thought I’d say that about a mashed chickpea sandwich, lol.
My thanks to all the commenters for some great substitutions/alterations. I used (only 2T) almond butter instead of tahini, left out the maple syrup and capers, added a splash of pickle juice, increased the mustard. And I microwaved the red onion for 30 seconds before adding so I wouldn’t die of reflux after eating all that raw onion.

Anne Morris3 months ago
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This recipe was totally delicious. It was such a wonderful combination of ingredients. I will definitely be making it again. It’s such an easy lunch to have on hand.

Anita Ribout3 months ago
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Delicious! Easy to make and soooooo tasty! Thanks so much!

Cheryl Burns3 months ago
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I just love this! I cook my own chickpeas using a small square of kombu to reduce flatulence. I mince the cooked kombu and add to the recipe. I only use half the amount of maple syrup and add a minced apple to the recipe. Delicious!

Debbie2 months ago
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You’re blowing my mind! That helps with flatulence? Thank you for that tip!!

Terry3 months ago
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I’m 60 years old and recently discovered I like chickpea’s. This recipe using chickpea’s is really tasty and we have made it several times in the last few weeks. We like to serve it on large lettuce leaves.

Nori2 months ago
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Can you tell me about kombu?

Lake Eckhart3 months ago
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I love this and added dried nori seaweed broken up to give it a sea flavor like fish.

Cheryl J3 months ago
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I’ve made this recipe several times, each time I alter the recipe. This time I used chickpeas that I just cooked in my instant pot. Easy to mash while warm and taste better than canned. No tahini – used vegan mayo instead. No capers – used lots of diced banana peppers instead. Also had fresh dill on hand so I added finely chopped fresh dill. Delicious on celery sticks, bread, homemade lentil flatbread, rice cakes. So good!!

LindaB4 months ago
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So good! We make this every few weeks. We use green olives instead of capers and put on pumpernickel bread. Delicious!

alys3 months ago
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Amazing amazing go to recipe! Love to sub out Dijon for other varieties, like truffle Dijon!

Christi McCann4 months ago
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Oh My Goodness!!! This is just what my tastebuds have been missing! Thank you so much for your creative expertise. My skills lie outside of the kitchen, but following FOK recipes are a breeze even for someone like me. This particular recipe is forgiving if you substitute ingredients because of an understocked kitchen. This will be a regular in my growing vegan meal plans. Thank you!

AW4 months ago
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I made this today without the tahini only because I didn’t have any and our grocery store was out of it. It was delicious!! I squeezed half a lemon into it and added just a touch of olive oil (which I know is not recommended), and it was awesome. I plan to add it to my salad for dinner this evening as well.

Bill3 months ago
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Great recipe is especially tasty on a sandwich with humous harissa and lettuce.

Deb4 months ago
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The first batch I made by the recipe – amazing! Second batch I used extra capers, relish in lieu of pickles, no peanut butter, a few tablespoons nutrional yeast, less maple syrup and I added chopped figs! They add unexpected flavor and texture.

Chris4 months ago
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Made it twice already! Change it up a tad to suit my ingrediants on hand and it’s very forgiving.

Laurie3 months ago
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The recipe didn’t call for peanut butter?

Mariann4 months ago
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Add crumbled Seaweed Snacks to the mix or Kelp powder for the fish taste.

Kathi MacNaughton4 months ago
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This was delicious, but I’m sorry I added the sunflower seeds. They were like eating sticks… yuck. I tried it by itself, on cucumber slices and on toasted Dave’s bread. Hubby didn’t like it, but I’ll make it every week!

Jennifer1 month ago
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Sunflower seeds need to be shelled, just like peanuts, etc. Buy the ones that look like grains of brown rice, and not the big seeds.

Monica3 months ago
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Maybe you used sunflower seeds in the shell? These should be shelled.

Annette4 months ago
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Delicious!!! I make this salad often. Great on bread, rice crackers or just on it’s own. Even without the capers it’s good. My secret is also Polish style dill pickles I get at Big Lots and little bit of the juice from the jar, plus date syrup instead of maple syrup. I also add a little tofu mayo I make to make it more creamier. Thank you!☺

Gabriela4 months ago
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This is amazing! I have added a teaspoon of sriracha mayo to the mixture tho and it was so delicious it surely will be my go to breakfast. So quick and easy to make too 🙂

Joanne4 months ago
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I love this filling for sandwiches…I make it for my daughter’s lunch and serve to non-plant based friends as well…no complaints. It’s versatile, if it’s too dry or too wet you simply have to adjust…you can add other things to it as well, I happen to like it pretty much as posted. I use homemade or store vegan mayo, hummus and/or tahini…whatever I choose. Following a WFPB plan will do away with the need to calorie count and so much more, in my opinion.

Dianne DelReyes4 months ago
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What can I substitute chick peas for? I can’t eat them

Yogirider4 months ago
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White beans

Mom5 months ago
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It was great!

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Dana Shultz

Dana Shultz is the recipe developer and co-author of the Minimalist Baker, a website devoted to simple cooking, which she founded with her husband, John. All recipes require 10 ingredients or less or 30 minutes or less to prepare. She is the author of Minimalist Baker’s Everyday Cooking and the 31 Meals Cookbook.

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