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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.
(167)
256 Comments

Comments (256)

(4.84 from 167 votes)
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JoyP1 day 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 Lewis1 day ago
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Wow! This recipe is better than I thought it would be! This is delicious!

Jacqueline6 days ago
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Awesome salad ❤️

Deena1 week 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!

Fazia1 week ago
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Definitely a keeper.

Veronica1 week ago
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Loved this receipe. I doubled tahini, mustard, capers. It made it much creamier.

Arlene Cook1 week 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.

Marsha2 weeks ago
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has anyone done the math to know a calorie count?

Alicia1 week 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 Bento2 weeks 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.

Barbara3 weeks 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.

Patty Newby3 weeks ago
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Delicious!

Lauren4 weeks 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:)

Gina4 weeks 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 Dear2 days ago
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I miss nothing on eating WFPB NoSOS. There is a knockoff recipe for everything. Even Chuys Creamy Jalapeno sauce. 😀

Terri4 weeks ago
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I love this! I add fresh dill and a bit of seaweed to take it next level.

robin Seeber4 weeks 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

Janis4 weeks ago
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Even better than tuna salad!
Such a refreshing lunch on greens!

Ashlea4 weeks 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 !!

Suzie4 weeks ago
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Lovely! Mine had some japanese nori seaweed in it to increase the fishiness – yum….

robin Seeber4 weeks ago
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Oooo I’ma try that!

Judy1 month ago
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I left out the capers and raw onion. I added a little pickle juice. Delicious

Victoria1 month 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

Natalie2 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.

Cheryl2 months ago
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Excellent. I omitted the maple syrup and subbed vegan mayo.

Joy2 months ago
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Not sure why one would want to sweeten this. . . ?

Debbie2 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 Swanson2 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.

Tandrita2 months ago
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Please email me this recipe..

Stacy2 months ago
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Love this recipe. Its my weekly go to for lunch now

Jack2 months ago
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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!!!!

Claudi2 months ago
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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.

Karissa2 months ago
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Wow! It actually tastes like tuna salad! Mind blown.

DAN2 months ago
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Made as written and it is AWESOME!

Donna2 months ago
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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. !!!

Gayle2 months ago
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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!!!

Kathleen2 months ago
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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.

Monica2 months ago
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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!

grannie2 months ago
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it’s good with cut up grapes too!

SM3 months ago
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Just made for lunch following the recipe exactly. Delicious!

Chris3 months ago
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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!

Debbie2 months ago
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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.

Tina3 months ago
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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

Tina3 months ago
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We also put light miso in it too for the beneficial bacteria.

Carly3 months ago
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This combination of ingredients makes a stellar sandwich!! I add extra capers. Absolutely love this recipe!

Ana Maria Quinteros3 months ago
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Love this recipe

Ana Maria Quinteros3 months ago
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Love it

Mama3 months ago
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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.

Angela3 months ago
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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.

Fegan3 months ago
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Adjusted it, no Tahiti, used dash of sesame oil, sweet pickles, picky 15 yo loved it!!!!!

Dennis Rose4 months ago
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I make this as go to sandwich, love it!

Lynn Rooks4 months ago
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Very good salad have yet to find a bread I really like to really top it off.

Caroline4 months ago
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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.

Nancy4 months ago
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This is a must keep recipe! We made it as directed and it was SO delicious.
5 no lie!

Nancy4 months ago
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5 stars no lie!

eva4 months ago
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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!

Leslie4 months ago
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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.

Sue Jones4 months ago
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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

Della Vest4 months ago
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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!

Jane T. Anders4 months ago
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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 ~

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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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