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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
Also, check out this delicious vegan tuna casserole.
By Dana Shultz,
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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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Comments (252)
This is really tasty even as a non-vegan. Had it with almond crackers. I added a splash of white wine vinegar because I do that with chicken salad. I might skip the sweetener. It reminds me of putting relish in tuna and that’s not my thing. If you’re experimenting and looking for a vegan dish to try, no cooking required and delicious!
Definitely a keeper.
Loved this receipe. I doubled tahini, mustard, capers. It made it much creamier.
It’s quite good although I’m not sure it needs the maple syrup. I had to add extra mustard and pickle juice to counteract the sweetness but overall a really delicious no tuna salad.
has anyone done the math to know a calorie count?
The recipe as stated (without any bread and toppings) yielded 450 grams. According to Myfitnesspal, divided into 6 servings @ 116 cal/serving, and divided into 4 servings @ 174 cal/serving
Where did I go wrong? Tasted like bland baby food, and the maple syrup made it weirdly sweet. Not my style. Tried to spice it up. Still bleh.
This was amazing!! I omitted pickles and capers, still had a lot of flavor, added a little dill. I made it into a wrap with some spinach.
Delicious!
Ok. This is seriously so so good! When I wonder if I’ll be able to live this way forever, I remember how incredibly delicious this is think- oh yeah. I’ll be fine:)
Where has this been all my life. So delicious and will definitely be out new fave lunch go-to!
I love this! I add fresh dill and a bit of seaweed to take it next level.
I love this. I make it up weekly, then I have it all week, even friends try it and love it, best part~ no animals died! lol
Even better than tuna salad!
Such a refreshing lunch on greens!
Made the recipe almost exact but added some Futaki and simmered garbanzo beans in a bit of baking soda for 15 minutes, it’s pretty amazing !!
Lovely! Mine had some japanese nori seaweed in it to increase the fishiness – yum….
Oooo I’ma try that!
I left out the capers and raw onion. I added a little pickle juice. Delicious
I love love love this. I used to make this with v mayo before I found this recipe. I don’t really like to taste tahini so didn’t think I would like it but it is yum. I usually use a little less tahini and add some of the pickle juice to make it more pliable. Bloody yum. Thanks
Great recipe all around; texture, smell, look, and taste as well as the tons of ideas for serving presentation. I also loved the non nutritional value approach of (FOK) recipes, it (really) helps me focus of the quality of the plant-based food experience in lieu of the calories and other tendencies.
Excellent. I omitted the maple syrup and subbed vegan mayo.
Not sure why one would want to sweeten this. . . ?
Most dressings have a little bit of some type of sweetener in them. The tablespoon of maple syrup in this definitely doesn’t make it taste sweet.
Recipe turned out great. I used Rancho Gordo beans cooked in an Instant pot instead of canned beans. I added a couple extra spices for taste in small amounts. Hot sauce, banana vinegar, soy sauce, lemon pepper.
Please email me this recipe..
Love this recipe. Its my weekly go to for lunch now
OK, just made this for the first time, DAAAANNNNNGGG, was it ever good!!!
Added a little extra Honey mustard than recommended and sweet pickle juice, this is an out of the park!!!!
One of the first recipes I made after switching to vegan and it’s still my favorite. I use a potato masher for the chickpeas and mash most of them pretty fine. That way the whole salad sticks together very nicely.
Wow! It actually tastes like tuna salad! Mind blown.
Made as written and it is AWESOME!
This was wonderful especially the next day as the flavors merged. I used soy butter and white onion and didn’t have any capers. I look forward to making this A LOT. !!!
Used a mini food processor to blend up the chickpeas, onion, and celery. Left it chunky, but so much quicker than all the chopping. It is absolutely delicious, and I will be making it a LOT, especially when summer comes. The only thing I left out was the capers. Doubled up the celery, to give it that wonderful crunch. This is a keeper for sure!!!
I used to do food prep at a raw food cafe and we also added seaweed such as dulse for that added fishy flavor and it’s wonderful vitamins and minerals.
Outstanding flavor and easy to make. On a recommendation from my sister, I added chopped organic gala apples. It was so good I made it three times in a week!
it’s good with cut up grapes too!
Just made for lunch following the recipe exactly. Delicious!
Followed the recipe exactly as written and it is delicious, I have made it several times now. Would like the nutrition information for your recipes!
Forks over Knives doesn’t provide nutritional information for their recipes. They want you to just eat a whole food plant based diet and not focus on counting calories or macros or micros. You can always input the recipe into an app like Cronometer. That will give you the nutritional info.
Don’t know that it tastes like tuna but it does taste really good. I use this recipe often. Sometimes I cut up a nori sheet and put it in for a little taste of the sea. And I always add a little lemon juice and some white wine vinegar. My 86 year old mom likes it with hot peppers minced in it. Today I added a can of hearts of palm. That was a nice addition too.
We definitely recommend this recipe
We also put light miso in it too for the beneficial bacteria.
This combination of ingredients makes a stellar sandwich!! I add extra capers. Absolutely love this recipe!
Love this recipe
Love it
This was such an odd combo that I had to try it (maple syrup?!?!?) and it is so good I’m glad I did. I left out the capers because we didn’t have any and I subbed relish for pickles because I am lazy but this is pretty awesome.
Just made it and I was really impressed! I made it ahead of time and will use an Ezekiel Wrap to put it on with toppings. Thanks for sharing this.
Adjusted it, no Tahiti, used dash of sesame oil, sweet pickles, picky 15 yo loved it!!!!!
I make this as go to sandwich, love it!
Very good salad have yet to find a bread I really like to really top it off.
Yum!!! I used to eat tuna salad about once a week. This is an awesome substitute. I do NOT like pickles or capers but decided to use wasabi seaweed sheets instead to give that salty/fishy taste. This will absolutely be in my lunch rotation.
This is a must keep recipe! We made it as directed and it was SO delicious.
5 no lie!
5 stars no lie!
what a crazy idea! chickpeas with pickles and mustard, just tested it out and I am excited! (without celery, brrr… With dijon AND brown sweet mustard and only smashing and mixing with a fork. Like this texture and the taste is great. Thanks!
This is really good!! My son loved it. He prefers eating it as a dip with his tortilla chips. I am going to try it as a cracker spread for my next party.
You could use a food processor to make this a bit easier, put everything in the processor then blitz so that the chickpeas don’t mush too much
We are new vegans; my husband is very good with the Pit Boss that he bought last summer, but we decided to try veganism after “dabbling” in it a bit. Due to feeling Just. Plain. Better., we decided to try it more often. I made THIS recipe, and he LOVED it! He has requested it for his lunches, and it does keep him full (he’s a trucker) and healthy!
SOOOOOO good! I didn’t have capers & I don’t like pickles so neither of those were in my salad. I did add shredded carrot. Served over toasted sourdough bread with lettuce and cucumber slices. OMG – I will be making this weekly. Thank you ~
This was great! I made it a few weeks ago before I signed up. So far the recipes are really tasty.
Wow was this tasty!
Finally a recipe that doesn’t call for vegan mayo!!! Thank you, I will be making this very soon( I’m out of capers!)
The best!!! Now I use this recipe and add other veggies for variations.