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In this vegan version of a tuna salad sandwich, the savory chickpea filling gets extra tang from pickles, red onion, and capers. Mayonnaise is replaced by a creamy mixture of tahini and Dijon mustard to deliver crave-worthy flavor in every bite. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. The mixture will keep well covered in the refrigerator for 4-5 days, which makes it great for quick, weekday lunches!

From Minimalist Baker’s Everyday Cooking

For more vegan casserole recipes, check out these tasty ideas:

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.
(207)
316 Comments

Comments (316)

(4.85 from 207 votes)
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Katrin Seiler2 weeks ago
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I love this recipe!
I use 1 tablespoon tahini and two tablespoons plant based yogurt. Makes it very creamy. I also break up the tahini with the pickle water.
Greetings from Germany!

Tammy3 weeks ago
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Excellent sandwich. I omitted the tahini and maple syrup and added vegenaise which is low in saturated fat.

Laura Rechtfertig3 weeks ago
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This is amazing!! Thank you for creating and sharing the recipe.

Emma3 weeks ago
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This is an old standby now. Delicious. Doesn’t need any sweetener. Great with mini baked potatoes.

Cassidy1 month ago
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I have made this several times. I have tweaked it several different ways. My favourite is omit the celery and add chopped apple. and added a whole small red onion and raw sunflower seeds

Beth Blok1 month ago
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Excellent in lettuce leaves or a sandwich – top notch…

Laura K1 month ago
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Just made this for lunch and it was excellent. I skipped the syrup to avoid added sugars. I added extra capers and also added red peppers. Topped my sandwich with shredded carrots and arugula. I am a hearty eater so this will only make 4 sandwiches.

Angel2 months ago
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This is good, but I think it would be a bit better with less tahini and omitting the syrup.

Krista Webb6 hours ago
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Kathy, do you replace the tahini with anything? I want to start making it without tahini

Kathy1 month ago
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I’ve been skipping the tahini and haven’t ever added the syrup. It’s so good!!!!

Ayana2 months ago
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Just made this! It was so easy and SO delicious!!!

Jacint2 months ago
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Too bitter – needs max 1tbs of tahini, too dry – add vegan mayo

Chris2 months ago
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This recipe is incredible…the only problem is that I don’t want to make anything but this for lunch now!

Deb2 months ago
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This recipe is wonderful!

I love that is makes a fantastic sandwich filler, without the mayo.

Lucía Izaguirre2 months ago
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I’ve made it several times and toys l it’s always . Thank you very much!!!

Heather2 months ago
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This is a fabulous recipe. Sometimes I add colored peppers and extra spices. If I want a creamier version, I add greek yogurt. I omit the sweetener.

Julie Frisch2 months ago
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I had my doubts about what this recipe would taste like. However, I made it for lunch and it was yummy. I will definitely make it again !

Monica3 months ago
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Reading your comments I have many ideas for this faboulous combination.
I dindt use the syrup though.

Cherie3 months ago
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I made this last night and left in the refrigerator for lunch today. I put some veggies (lettuce, tomato and cuke) in a bag, some “No Tuna ” salad in a container, and 2 slices of Ezekial bread and brought it to work. Toasted the bread and assembled the sandwich, it was fabulous!! I’ve been missing sandwiches in my Plant Based diet and this hit the mark. I will note that I added more dijon and tahini and eliminated the maple syrup when I initially made it.

Omer Jilani3 months ago
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This recipe was amazing. i just made it for the first time. I’m not vegan but have been trying to fuel my body with more nutrient rich foods over the past few months. Just curious, does anyone know how many approx. calories there would be in a 1/2 cup serving of this recipe?

Meg Oceanna4 months ago
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The simplicity and taste are top notch.
I have a problem tho, can you advise? My tahini is very stubborn about breaking up and being able to be incorporated into the rest of the mixture.

Anna3 months ago
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My fave hack for this is to add a splash of pickle juice to help break it up. Adds a little more flavor to the mix and helps thin it (if you like the pickles enough, that is )

Susan4 months ago
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Some tahini brands are much thicker than others. Try this- Measure out your tahini and whisk in a bit of water before adding to your chickpeas. The tahini may clump up as you add the water….just keep mixing and it will smooth out so you can then easily blend it with the other ingredients.

Jeff4 months ago
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I just love this salad recipe. I make all the time, and my non vegan friends love it also. Thanks for sharing it.

Candice4 months 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.4 months 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.

Ginger5 months 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.

Terri5 months 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.

Leticia5 months 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 todd5 months 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

Deborah6 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 Garrity6 months ago
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20 yrs a vegetarian n 2 years a vegan. Looking forward to more great recipes!

Jes6 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!

Elaine7 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.

AnitaM7 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!

Pam5 months ago
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I used chunky kosher dolls in my tuna. Bet it would help blandness!

Cheryl J5 months 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 Breuninger7 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!

Sue7 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!

TiareM7 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 Bruder7 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!

AB7 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 Berger7 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 Angola7 months ago
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NICE

Lynn7 months ago
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I have been making this for years & I love it!! So yummy & delicious!

Colleen7 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!

Sonia8 months ago
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Love this recipe! I typically use vegan mayo instead of tahini and leave out maple syrup. Tastes great!

Elizabeth8 months ago
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My favorite FOK recipe! I make this regularly with extra celery and capers to replace the pickle.

Darlene8 months ago
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Love it! It is a staple in our house.

LYNN LOURENCO8 months ago
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As well as ours.

Jennifer8 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.

Sheryl8 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.

ian8 months ago
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sorry forgot to rate the recipe.

ian8 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.

AnitaM7 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.

JoyP8 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 Lewis8 months ago
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Wow! This recipe is better than I thought it would be! This is delicious!

Jacqueline9 months ago
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Awesome salad ❤️

Deena9 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!

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"No-Tuna" Salad Sandwich

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This recipe was originally published on May. 14, 2013, and has been updated.

A headshot of Dana Shultz of Minimalist Baker
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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