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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

No Tuna Salad Sandwich - A Vegan Tuna Salad on Toasted Whole Grain Bread, Topped with Cherry Tomatoes and Sliced Red Onion, Served Beside Grapes on a Cutting Board

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 (53)

(4.87 from 45 votes)
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Jacqueline2 days ago
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Tastes pretty good but it doesn’t taste anything like a substitute for tuna. If you don’t expect it to taste like tuna, then it’s pretty tasty!

Gill2 days ago
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This was nice but was not quite to my taste. I made it exactly to the recipe and I will make it again but will make some changes. The texture, ingredient proportions and nutritional content were just right (excluding the syrup which I don’t think is needed at all). It made a good filling in a wrap and a pitta bread and wasn’t too sloppy. The flavour was good but I thought it could be improved and it tasted a bit sweet to my taste because of the agave syrup. I don’t think it’s necessary in this recipe and I would omit it next time. The mix lacked a bit of acidity and next time I might add a bit of lemon juice, zest of lemon or some preserved lemon. Some chopped fresh parsley or coriander stirred in would also be good. I would recommend the recipe to vegan friends as a handy mix to store in the fridge as it can easily be adjusted to personal taste.

Marc2 days ago
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What type of pickle?

Adam2 days ago
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Why, kosher dill of course…lol

Ms Mili3 days ago
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Loved it!!!

Stephanie3 days ago
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So easy to make, and it’s delicious! We almost always make a double batch of this, and we make it frequently. It’s one of our all-time favorite FOK recipes.

Diane3 days ago
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A couple of years ago I got to the point where I didn’t really like tahini. Although I love raw and roasted almonds, I don’t particularly care for almond milk. And I much prefer peanut butter over almond butter any day for sandwiches. So anyway, the last time I made this recipe (last week) I used almond butter instead of tahini. Maybe my tastebuds are off but to me, it has a light neutral flavor and I much prefer it over tahini. And I agree, this is one of my favorite recipes.

Diana2 days ago
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I so appreciate your comment. Now I feel I can make this and enjoy it. Never thought about almond butter.

Meira3 days ago
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I am allergic to sesame and am frustrated when so many vegan/vegetarian/healthy recipes, like this one, call for tahini. I was happy to see your response. I am also allergic to peanuts, but enjoy sunflower seed butter, almond butter and cashew butter. I will have to try that in this recipe. Great idea!!

Marlene3 days ago
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My husband who is not vegan likes this. I think it is a great healthy substitute for tuna salad. My children and grandchildren don’t mind it either

Kim Seeman4 days ago
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Absolutely love this one!

Cathy4 days ago
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What is in your tahini

Jamian5 days ago
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Very refreshing

Marie-Louise3 days ago
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Really really good! To make it a more creamy, I added a bit of the caper brine and a bit of lemon juice. Oh, and fresh dill on top!

Jean7 days ago
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Very good, but don’t call it “tuna” fish salad. Consider it somewhat like it but very different – and delicious- had to stop husband from eating the whole bowl!

Jen2 days ago
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The title says “No-tuna,” so your complaint is invalid. Also, if people want to call it vegan tuna, they can; things like that can help people transitioning from an omni diet to a plant-based one find something they might like that’s kind of like what they’re used to, even if it doesn’t taste exactly the same.

Denise Siri2 days ago
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I SO agree! Why does vegan food have to imitate carnivores? Call it a bean sandwich cause that is what it is!

Karla1 week ago
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Delicious. My favorite way to eat this is as a topping to a bowl of baby arugula. I don’t have capers, I do add red bell pepper if available. Makes a fine sandwich when on the go.

Jane3 days ago
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Adding red bell pepper is a great idea, thanks!

Meghann2 weeks ago
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So glad a friend recommended I try this. Super simple (& most of ingredients I had on hand already), keeps well in the fridge for a great make ahead, delicious meal or snack 🙂

michele2 weeks ago
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I serve this on toasted naan, delicious!

Nicole D.2 weeks ago
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Such an easy recipe! Delicious and creamy!

Merry2 weeks ago
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So good! Great for lunch and making ahead of time.

Kari1 week ago
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So so good and I consider myself a carnivore!

I like a good bite so I cut back the sweetener to .5 tbsp me did a full tbsp. Roughly of mustard and some pickle brine as well. I also subbed garlic salt for sea salt.

Great on toasted bread; and with fresh sliced cucumber for a crunch.

ReFrank2 weeks ago
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A household weekday staple – we always throw in the sunflower seeds and toast the bread.

rachelle2 weeks ago
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My favorite everyday recipe!!!

JY2 weeks ago
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Super easy and tasty recipe! Amazing it tastes so good without any oil. I dress it up with radish slices and cherry tomato halves and often eat it in a butter lettuce cup.

KDNYC2 weeks ago
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Delish. I used half the tahini and skipped the maple syrup and seeds. Added some fresh dill. Might add a bit of lemon juice next time. Very tasty with toasted sprouted grain bread, and good for a salad bowl.

Suzanne Priolo4 days ago
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You would LOVE “Garden Veggie Chickpea Salad Sandwich” by Peas and Crayons. Check it out!

Rhonda2 weeks ago
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Absolutely delicious! I put most of the mixture into halved mini sweet peppers for snacking and lunches for this week but I would certainly serve this in sandwiches to my non-wfpb lunch guests.

Terri J.2 weeks ago
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Made this easy recipe this weekend and it is already gone! My husband and I both missed tuna salad sandwiches and this left us completely satisfied! I added a little chopped apple, which I used to put in my tuna salad, and it was great. This will be one of my go-to recipes!

KEK7 hours ago
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I use my own pickle relish. You could use whatever pickle you prefer I should think.

Cindi M.2 weeks ago
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Perfect if you feel it ain’t lunch if it ain’t a sandwich . I think this would really help people with the transition to WFPB eating from the standard American diet.

Elise Donalson4 days ago
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Love this recipe & use it regularly. It makes a great sandwich!! I also experimented with adding a few cooked red potatoes and slightly increasing the amounts of mustard, celery, onion, pickle and capers. It turned the dish into a potato salad – with protein, which was a fun variation.

Evan3 weeks ago
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A delicious and easy vegan lunch.

Jennifer3 weeks ago
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So satisfying!

Holly3 weeks ago
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It’s good but I would add about a half tablespoon less tahini and 1/2 tablespoon of maple syrup instead. Perhaps a little lemon juice but I like tangy-ness.

Carol3 weeks ago
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Love this ‘go-to’ sandwich!

Allison3 weeks ago
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Love this recipe. Even hubby and the kids loved it! So quick and easy to make. We enjoyed it with slices of baked sweet potato, as well as bread. Kids said they wished there was more sweet potato to eat with the mixture.

Jené Didlick3 weeks ago
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This recipe is delicious and very easy. It’s quick, too! I already had most of the ingredients. Used yellow mustard, cane sugar and a sprinkle of cayenne because that’s what I had in hand. Also added finely diced carrots. I will make this frequently.

Cindi Wyble3 weeks ago
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Looks good

Liv3 weeks ago
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For someone who couldn’t stomach chickpeas before.. I LOVE this recipe.. winner.

Christy4 weeks ago
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Awesomeness

Christy4 weeks ago
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Awesomeness

Robert Newell4 weeks ago
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I use a flax egg (as a binder) instead of tahini.

Patty4 weeks ago
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Delicious!!!

Maria4 weeks ago
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Quick and easy to make. Delicious and satisfying. My family loved it! This is quickly becoming one of my favorite recipes.

Edna4 weeks ago
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I absolutely love this recipe!!

Nancy Paris4 weeks ago
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This is my favorite. I love it and always double the recipe. My non vegan family and friends eat it also.

Nancy Paris4 weeks ago
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This is my keeper. I double the recipe. Even my non vegan family and friends eats it.

Melissa4 weeks ago
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I have this at least twice a week!! Even my husband (who is pescatarian) loves this stuff & requests it often!

Andrea4 weeks ago
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10/10 recommend!

Juice4 weeks ago
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Fantastic recipe! We were surprised especially considering you don’t add any oil or vegan Mayo.

Definitely worth a try!

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"No-Tuna" Salad Sandwich

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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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