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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.

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.
(189)
291 Comments

Comments (291)

(4.85 from 189 votes)
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Candice5 days ago
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This is SO good and really simple. I’ve made it twice already and only discovered it this week. Non vegan hubby loves it too.

N.V.1 week ago
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Of all the recipes on here this is the 1 recipe on repeat. I use less than 1 teaspoon of maple syrup instead of the 1 tablespoon. Otherwise I make the recipe as is. Served with either roasted potatoes or arugula dressed with only lemon juice, heirloom tomatoes, cucumbers, avocado. So many things to pair this with.

Ginger4 weeks ago
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I have often seen this recipe over the last year on the FOK app and thought it sounded good. Well I finally tried it and it is delicious. I used the recipe as listed and it was so satisfying as a sandwich. Then with the leftovers the next day I had it over fresh spinach with tomatoes and avocado on top. I am a fan and will make this a regular meal. I’m just sorry I didn’t try it sooner.

Terri4 weeks ago
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With all the rave reviews I had to try this sandwich. It really is delicious! I added more Dijon mustard than what was called for and also some fresh dill. I’ve been plant based for a little over a year now and continue to be pleasantly surprised by the variety and flavor of all these recipes. I’ll never go back to the SAD.

Leticia1 month ago
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I’m three weeks eating just plant based foods and I’m finally getting my taste buds to adjust. I loved this no tuna salad. Delicious!!! I made it at night for lunch at work tomorrow. Staying plant strong!! I’m so tickled!!

Kate todd1 month ago
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This is jolly nice – I used sliced caper berries & added lime juice & parsley – really really good – oooh, I also blitzed the chickpeas a bit b4 I added the chopped stuff

Deborah2 months ago
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Too sweet with the maple syrup in my opinion, even when I added extra mustard. Next time I will omit it or use less. Quick, easy and satisfying!

Kathryn Garrity2 months ago
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20 yrs a vegetarian n 2 years a vegan. Looking forward to more great recipes!

Jes3 months ago
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I absolutely LOVE this recipe! It’s quick, cheap, and easy to modify if you choose to. I’m 11 weeks pregnant, the food aversions are insane right now, but this chickpea sandwich is the one of the few things I have been consistently able to enjoy!

Elaine3 months ago
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Very good. I used pickle relish because that’s what I had on hand. I’ve added a Tbsp of sauerkraut, a couple of artichoke hearts and 1/4 cup diced apple. Yum. My husband reluctantly tried this in a wrap last week (because it was all mixed up and ready, so convenient) and now he readily eats it.

AnitaM3 months ago
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Overall good and super healthy but a little on the bland side for me and my family. Next time, I will leave out the syrup, add more mustard, black pepper and a little salt more. And a bit more tahini. I used cucumbers instead of celery for the crunch. And I recommend soaking the red onions for 10-15 minutes while you prep the rest to soften the flavor of the onion. But I will make it again!

Pam1 month ago
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I used chunky kosher dolls in my tuna. Bet it would help blandness!

Cheryl J1 month ago
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I’ve been making this recipe for quite a while now. I add some jarred pickled banana peppers to pep it up a bit. I don’t use tahini, maple syrup or capers. Extra celery finely diced, green onions instead of red. Some finely chopped red or yellow peppers. Just play with it and add what you like. I really like the addition of the banana peppers the most.

Joyce Breuninger3 months ago
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This recipe is absolutely delicious and so satisfying! Easy to make, keeps well and utterly yummy! I make it weekly!

Sue3 months ago
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This is our go-to sandwich! I have never made it with the capers though, and it is still so delicious!

TiareM3 months ago
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My SIL made this and it was scrumptious, we all love it and company has enjoyed it too… he’s even tweaked it & it’s delish!!

Sophia Bruder3 months ago
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This recipe is so delicious. Me and my husband were pleasantly surprised. I don’t miss regular tuna at all now!

AB3 months ago
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This is fabulous! Taking an extra 5 minutes to remove the skins from the beans puts it over the top.
My only tweak: I once accidently added a 1/4 cup of red pepper and I liked it so much I add it every time now.

Sharin Berger3 months ago
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How long do you think this last in the refrigerator?
I love this recipe and i literally crave it.
I put it all in the food processor. I use lots of Bubbies breads and butter pickle chips and some juice.

Tinuke Angola3 months ago
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NICE

Lynn3 months ago
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I have been making this for years & I love it!! So yummy & delicious!

Colleen4 months ago
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Fantastic! I didn’t know what I was going to think of this but I can’t believe how good it is. Definitely be making it again!

Sonia4 months ago
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Love this recipe! I typically use vegan mayo instead of tahini and leave out maple syrup. Tastes great!

Elizabeth4 months ago
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My favorite FOK recipe! I make this regularly with extra celery and capers to replace the pickle.

Darlene4 months ago
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Love it! It is a staple in our house.

LYNN LOURENCO4 months ago
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As well as ours.

Jennifer4 months ago
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Left out the maple syrup, added a tbsp of diced jalapeño and about 1/2tsp black salt. Tastes like egg salad. Love it on whole grain rice cakes.

Sheryl4 months ago
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This is an amazing recipe. I’m planning on making it with sprouted chickpeas next time to amp up the nutrition. I’m a sprouting demon… I also use sweet onion instead of red.

ian4 months ago
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sorry forgot to rate the recipe.

ian4 months ago
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first time i made this i followed the recipe,but found the raw red onion upset my stomach.the next time i made it i used spring onion (also known as salad onion) and it was much better.thanks very much for the recipe.

AnitaM3 months ago
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Ah, a trick my grandma showed me is if you soak red onions in water for 15 minutes, it mellows them out, in case you don’t have spring onions on hand.

JoyP5 months ago
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My first FOK tried recipe. It was yum! Followed instruction to the tee. Will definitely be one of my favorites. Thank you.

Gwendolyn Lewis5 months ago
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Wow! This recipe is better than I thought it would be! This is delicious!

Jacqueline5 months ago
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Awesome salad ❤️

Deena5 months ago
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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!

Fazia5 months ago
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Definitely a keeper.

Veronica5 months ago
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Loved this receipe. I doubled tahini, mustard, capers. It made it much creamier.

Arlene Cook5 months ago
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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.

Marsha5 months ago
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has anyone done the math to know a calorie count?

Alicia5 months ago
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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

Natasha Bento5 months ago
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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.

Cheryl J1 month ago
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I also thought it was a little bland when made according ton the recipe. I played with the recipe and now leave out the maple syrup, tahini and capers. I add extra dijon mustard, dill pickle juice, lots of chopped dill pickles and equal amount of chopped pickled banana peppers. Green opions instead of red. Some finely chopped red, yellow or orange peppers. Salt and pepper. The banana peppers really add the extra zip that was missing.

AnitaM3 months ago
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I agree – and I think leaving out the syrup and more mustard helps. and add salt and black pepper to taste.

Barbara5 months ago
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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.

Edie1 month ago
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Love it! Never did I think it would actually taste like tuna, but it does!
I used slightly more maple syrup, dill relish and a little dill seed.

Patty Newby5 months ago
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Delicious!

Lauren5 months ago
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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:)

Gina5 months ago
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Where has this been all my life. So delicious and will definitely be out new fave lunch go-to!

Yuki Dear5 months ago
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I miss nothing on eating WFPB NoSOS. There is a knockoff recipe for everything. Even Chuys Creamy Jalapeno sauce. 😀

Terri5 months ago
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I love this! I add fresh dill and a bit of seaweed to take it next level.

robin Seeber5 months ago
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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

Janis5 months ago
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Even better than tuna salad!
Such a refreshing lunch on greens!

Ashlea5 months ago
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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 !!

Suzie5 months ago
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Lovely! Mine had some japanese nori seaweed in it to increase the fishiness – yum….

robin Seeber5 months ago
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Oooo I’ma try that!

Judy6 months ago
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I left out the capers and raw onion. I added a little pickle juice. Delicious

Victoria6 months ago
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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

Natalie6 months ago
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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.

Cheryl6 months ago
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Excellent. I omitted the maple syrup and subbed vegan mayo.

Joy6 months ago
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Not sure why one would want to sweeten this. . . ?

Debbie6 months ago
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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.

Lester Swanson6 months ago
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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.

Tandrita6 months ago
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Please email me this recipe..

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"No-Tuna" Salad Sandwich

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about the author

Dana Shultz

Dana Shultz is the recipe developer and writer for 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. Find her on Instagram and Facebook.

Photo: © Dana Shultz

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