“No-Tuna” Salad Sandwich

I'm allergic to tahini (sesame). What can I use to replace it here? I'm trying to avoid vegan mayo (oil).

don't use maple syrup, it tastes too sweet. I made it again without and it was soooo much better

Great recipe! This is one of my go to quick lunch meals. My 11 year old loves it as well!!

We love this! So easy and I don't have to light the stove on this hot day!

I have made this for years, it never gets old. This time I added finely chopped Shishido peppers, it turned out even better.

This is my go-to for a delicious and quick meal without cooking, great in summertime with its super fresh taste. I totally agree with others who say to doctor it up to their liking, we're all different! Just the fact it's actually so similar to a tuna salad makes it a favorite with friends and family who are not entirely plant based. Thanks Forks Over Knives!

I could have eaten the entire bowl; it was that good.

Great tasting sandwich filling! I added some pickle juice along with the pickles.

I love the concept but this was far too sweet! I cut back the maple syrup by half and it was still overwhelmingly sweet. It also needed quite a bit more punchy flavors - the capers & mustard were not enough.

This is a winner that I will be repeating often. Very easy to make and delicious! Like others have suggested, adjust the seasonings to your tastes. I added more Dijon and pickles, and it was perfect.

Was supposed to be 5 Stars!!!!!

This recipe is wonderful. After following the recipe yo a tee, my additions were fresh dill, kelp & lemon jc YUM!!!!

Very good - except the maple syrup made it too sweet for my personal taste. I do recall that some people like a “sweet” tuna salad. Not me. Next time I’ll put maybe just a teaspoon (or even a half) instead of a tablespoon. The nori sheet sounds like a great idea. Next time, I’ll try that. Or even maybe a teaspoon of kelp granules, which is great for getting iodine into the diet (I use natural sea salt, which doesn’t have it added). The tahini worked well enough for me. I didn’t need to add vegan mayo (which doesn’t taste like real mayo anyway, unless it’s Hellman’s brand vegan mayo, which has additives). I certainly plan to make this again! The person that called this “unimaginative” likely didn’t have the imagination to add their own spices to their liking. Examples: smoked paprika, old bay seasoning - or if going low sodium, even “Mrs. Dash”. One can be creative and change it to their liking. A good recipe, with a few tweaks for personal preference!

I love the recipe. I also add a chopped pickle, sheet of nori, and improvised with sesame seeds in place of sunflower. Also added extra tahini, vegan mayo, and cumin. Thank you

Just made this for the New Year. I didn't have all the ingredients but it still came out delicious! Will be making again for sure!

Been making this recipe for a couple of years and everyone seems to love it! I add a little bit of vegan mayo and some chopped red bell pepper. Multi grain wheat bread toast, red onion slice, arugula and tomato. Doesn’t get better.

Great recipe my non vegan kids enjoyed. I cut back on sweetener and added lemon juice , it was great.

I love this. I am making a change and this will replace my tuna salad sandwich. Thank you

Highly recommend!

Thank you for sharing this FON. It's absolutely delicious!!!

Great base recipe! The sweetener was overpowering (used agave syrup). Next time I'll completely remove sweetener and replace the tahini with vegan mayo (not as nutritious, but closer to "regular" tuna salad flavor profile.)

Adjust the amount of tahini for spreadability.

Didn’t this recipe call for a nori sheet crushed up, to add the “fish” flavor? I still use this recipe with the nori sheet- more “tuna” in the No-Tuna

You have created one of my most favorite tasting meals that is so versatile that I can change into whatever my tastebuds dictate. Thank you for your gift. Sincerely, Jim

Wonderful! The kids love it! I chopped some sweet pickles in for added sweetness and made lettuce wraps along with little burritos for lunch boxes. I love the taste and texture.

Wonderful. An instant hit with my kids. I chopped sweet pickles in it for added sweetness and made lettuce wraps along with burrito wraps for lunch boxes. I love the taste and texture.

I love this combination of ingredients. I ate it without bread but there is always tomorrow!! It’s so satisfying and filling.

I have made this before, I make it every week. It is amazing and so good. Filling and addicting.

I Just made this. So easy; the tahini holds everything together so well I will be making this recipe again and again!:) My sunflower seeds were raw, I just put them in a dry fry pan and toasted for a couple minutes. I already had all the ingredients! Really terrific. Thanks so much

Can I use raw Untoasted, sunflower seeds?

Since I live alone I usually reduce recipes for less as this much salad would just not be eaten fast enough

Anyone by chance know the macros on this recipe? Its been a favorite of mine for years too but Im currently tracking my food quite a bit and would be helpful.

This has been one of our top 5 Favs for years! It's an easy, never-fail recipe that is super versatile. Our carnivorous family & friends love it, asking us to bring it to gatherings.

Can this be made and frozen when meal prepping?

Delicious! Thanks I make this recipe at east once per week now!

I never liked tuna but I did like a chicken salad sandwich. Does this have the fishy taste of tuna or will it be like a chicken salad as well?

I normally make my chickpeas from scratch - it would be useful, in recipes, to have the chickpeas listed in grams /ounces/ cups instead of a can because I always have to look up how much I need thanks in advance!

I just want to say this is the most delicious vegan tuna salad I've ever made- its better than tinned or packaged vegan tuna!

I thought the main point of FOK was to eliminate fats as well, Tanini is loaded 13g fat. ????

My favorite sandwich!! This is my go to when I want a delicious, savory, filling, satisfying sandwich!! It makes my heart so happy!!

This is a staple that I continually go back to. It is hardy and so yummy!

Bomb ass sandwich 🥪

Big nope. Too much sodium in commercial pickles. Use a fragrant vinegar and chopped fresh cucumbers or other crunchy vegetables instead. Tahini--sesame seed butter, mostly, and fat-heavy--is a potential allergen for many people who don't realize they have a severe allergy to sesame until they get a potentially life-threatening reaction. I don't understand why this bland and unimaginative recipe is getting so many raves. There are much better ones out there. From a plant-based registered dietitian.

I was hesitant about the syrup but honestly have to say hands down one of the best “chickpea of the sea” recipes I’ve tried. This one will def be on repeat in my kitchen! I didn’t have capers or red onion so I just used pickle and sliced up some fresh avocado on top, DELISH!

Loved it. I added vegan mayo and some garlic powder salt and pepper. It is amazing even my kids loved it. Oh and shallots in replace of red onion as I didn't have one. I put in no agave or maple syrup.

I've seen many reviews using the word amp. What is this?

Tout simplement délicieux ! Merci ! Salutations du Québec!

Did not know what to expect from looking at the ingredients. Delicious. Followed recipe almost exactly - used half the amount of maple syrup. So easy. Definitely to be made again on rotation for lunch :)

Edible but certainly not especially delicious. Sorry to be a dissenter. Too bland. I added curry powder after tasting it and it made it much more palatable. I love garbanzos—next time I will barely crush the beans because it was too pasty. I don’t understand why most commenters think this is special.

I absolutely love the recipe. I don’t like celery, so I swapped 1/4 c. diced no sugar bread and butter pickles. I used dill pickles for the other 1/4 c. I will use a little less maple syrup next time, but otherwise, it’s fantastic!!

The Best!

LOVE this recipe!!! What a winner! I used agave nectar instead of maple syrup and wasn’t sure about sweetness. Glad I didn’t skip it because it is needed for balancing the flavors. Will be adding this into regular rotation :)

I made this today and made a few adjustments; left out the capers & sunflower seeds as I didn’t have any and I added some Old Bay seasonings. I also served it in a pita pocket with some lettuce. I was blown away! This was so delicious! I’m adding it to my regular line up for healthy lunches❣️😋

Love this recipe - with or without syrup - great on romaine, crackers & even as a salad topper! Is it possible to freeze this? Thank so much for sharing!

Nutrition information? Thanks

This was sooooooo good! It doesn't really taste like tuna to me, but it's delicious on its own. I was hesitant to add the maple syrup but I'm so glad I did! The ever so slight sweetness with the tang from the pickles was awesome. And bonus.....it couldn't be easier to make! Which I will be doing again and again! Thank you for sharing this recipe!

This is so delicious! Thank you for the recipe!

Delicious. I'm tracking my food for jellybean reasons. I would appreciate the nutrition information for your recipes.

How can I receive your magazine in the mail. Love all your recipes!!

Wow, this was fantastic! I added a crumbled sheet of dried nori and used dill relish instead of straight pickles. My partner, who loves a real tuna sandwich, thought this was a pretty convincing substitute.

I have not tried this recipe but if you love this, you’ll like….Garden Chickpea Salad by Peas & Crayons. Look at it on Pinterest. You’re Welcome ☺️

Very good

This recipe far surpassed my expectations, and will be in my regular rotation for lunches. I didn't have tahini on hand, so I used vegan mayo, and I didn't want sweetness (I don't remember tuna salad being sweet), so I omitted the syrup, and it still came out great. Will get some tahini and use that next time I make it. I think this is a recipe that you can tweak a little to suit you.

This looks delicious! For the pickles, are we talking dill pickles or sweet pickles? Thank you

I am SHOCKED at how good this is. I omitted the maple syrup and added some lemon and a little cayenne pepper. I like everything spicy. It has the satisfying flavors of tuna salad without the mayo or meat. And I used my food processor to get the chickpeas “mashed up” a bit. Way easier than manually mashing them. Thanks for this.

Really delicious option for a healthy sandwich. Made the recipe as written & it was very flavorful.

This is great! Thank you. Made it as is, and liked it a lot! Next day made it again and added avocado mayo to the mix, and fresh dill on the sando. Delicious. Both are now in my quiver.

Sooooo Goooood!! This sandwich is a staple for me! So nice to have a sandwich and know that it is healthy and so tasty!!

Very good. I let it sit overnight and it was even better. Didn't have capers but was good without. I just ate it with crackers.

So delicious!! I’m not vegetarian or vegan but I am making a conscious effort to reduce my meat consumption. I followed the recipe to the letter because I wanted to have a baseline to know what I’d tweak and as is, it’s scrumptious. This will definitely be a go-to recipe. I plan to add more celery, more pickle, lemon, and a fraction of the maple syrup for the future.

I ate this at my bosses house. She converted me

I skipped the bread and used Romaine lettuce as wraps. Yummy

delicious

So good I could eat it every day. Thank you!

I’m allergic to onions so what could I use instead?

This is SO much better than the sum of its parts. I sometimes dress it up with add-ins (red bell pepper, carrot, radish, parsley), but even when made exactly as it is written, it is absolutely delicious. Thank you for such an inspired recipe.

This recipe is not for people wanting to lose or maintain their weight. Tahini is 220cal for 2 TBL! And 19grams of fat. so a whopping extra 660 calories! I would use tofu or even cashews instead if you are mindful of your waistline. Or, I've seen other no-tuna-salad recipes use a creamy mustard.

I love “No-Tuno”. This is a great base recipe. Sometimes, I mix it up by adding dill and/or curry powder.

I love this recipe. I have made it many times. The sunflower seeds add a really nice crunch!

Excellent recipe! Just the right amount of flavor and texture! I make this once a week for my husband, who is vegan—I have enjoyed it too, and I don’t miss the tuna!

This is so yummy! Made for my guests and had to make 4 batches because they loved it so much they kept eating it as fast as I could make it. I finally got a sandwich too and it's a new staple in our lunches.

I’m allergic to sesame so I can’t have tahini. What is a good substitute for tahini? I read it’s nutty almost like peanut butter? What could I use?

Holy cow! I don’t know if it tastes like tuna but it is so delicious!! I will make this again and again. Made as written and added a sprinkle of dried dill and a squeeze of lemon. I was really craving a sandwich but if there’s any left after just eating with a fork, it’ll be surprising!! This is amazing!!

What are the nutritional values on this recipe?

I absolutely love this recipe and make it often for myself and guests. So much better tasting than traditional tuna salad and of course better for you. I like to put on top of crisp bed of chopped romaine with cherry tomatoes cut in half. I also add extra capers and pickles because they are so tasty.

Delicious. I added extra red onion, pickles, and celery. I also added various seasonings/spices, a squeeze of lemon, and pickle juice to it. I’m officially obsessed!

Will this recipe make the bread/wrap mushy by lunchtime if made in the morning?

I'm still confused about the "pickle". There are sweet (cucumber) pickles and there are sour (cucumber) pickles (like dill). Which flavour are we going for here?

What do you mean by pickle please - am in the Uk

Love this! I added crushed pistachios on top!

I halve the tahini, to cut the fat content. Also halve the onion and leave out the sweetener, just personal preferences. And add a tsp of kelp powder. This is a good sandwich filling which we like with lettuce or spinach in a pita pocket.

Delicious!! Super fast and easy to make, I added some sliced avocado and fresh dill and my palate was. In. Heaven!

This is very tasty. A go to lunch recipe!

My vegetarian life has just begun. I tried your No tuna and all I can say is Wow. So yummy.

This is sooooo tasty! Great balance of flavors and textures. We enjoyed it with whole-wheat rolls and some salad but I can see this going well in pita bread or wraps with some extra leafy greens and grated carrot. Thanks for the awesome recipe!

This was GREAT!!!!!. I tried this recipe and whaaaattt. I am so happy I did.

I’ve been wanting to try a No-tuna salad recipe and today I had the inspiration to do so, and it was really good. I added a little rice vinegar, turmeric, ashwaganda & a squeeze of lemon. Added to my baby spinach salad and topped it with hemp seeds for extra protein kick! Thanks LOVE your recipes ALWAYS Dana! xo

Make it often, never disappointed.

This was a good start for a chickpea / faux chicken salad recipe, but I found it a little bland. I would add some garlic powder, some finely minced basil, and a little dried oregano to perk it up. Thanks for providing a nice base for building a more robust sandwich spread!

This recipe is fantastic- everything I like about tuna salad except the tuna! I added 2-3 tablespoons of water to the tahini and it makes the whole recipe creamier and I stuff an orange pepper half to get more veggies into my diet!

I add seaweed seasoning and a little vinegar. Don’t skip the sunflower seeds gives it a nice crunch. Great recipe!

I think i am going to kick it up a notch n add some seaweed powder to get a more tuna tast.

It’s a really tasty filling , highly recommended.

Wow… I thought this would be revolting as I hate chickpeas, but was motivated to try by the comments. Actually pretty tasty and so healthy, I am shocked! Definitely will make again.

Just made it for breakfast, sooo good

This is hands-down one of my favorite FOK recipes. Just had it for lunch today!

I absolutely love this recipe!

Hubby and I liked it. I thought it tasted great! Will definitely make again.

Fabulous recipe! We make it often.

Love this! Just made it tonight. I will be making it again and again!

interesting

Delicious, easy and filling!! So good on its own! I made the recipe as-is and served it on toasted whole grain bread with lettuce, tomato, cucumber and avocado.

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!

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

This is amazing!! Thank you for creating and sharing the recipe.

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

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

Excellent in lettuce leaves or a sandwich - top notch...

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.

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

Just made this! It was so easy and SO delicious!!!

Too bitter - needs max 1tbs of tahini, too dry - add vegan mayo

This recipe is incredible...the only problem is that I don't want to make anything but this for lunch now!

This recipe is wonderful! I love that is makes a fantastic sandwich filler, without the mayo.

I've made it several times and toys l it's always . Thank you very much!!!

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.

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 !

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

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.

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?

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.

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

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.

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.

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.

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.

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!!

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

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!

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

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!

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.

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!

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

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

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!!

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

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.

NICE

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

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!

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

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

Love it! It is a staple in our house.

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.

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.

sorry forgot to rate the recipe.

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.

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

Wow! This recipe is better than I thought it would be! This is delicious!

Awesome salad ❤️

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?

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!

Lovely! Mine had some japanese nori seaweed in it to increase the fishiness - yum....

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. . . ?

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. !!!

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!

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!

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

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!

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.

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.

Looks wonderful

Fabulous! Great lunch

Looks good

I would totally recommend it! great for school/work lunches! tastes amazing!

This is amazing!! Making it every week.

Go to recipe. So like tuna, it's unbelievable! And delish! Thank you!

I’m in love with this recipe, so delicious. So easy to make too! I didn’t change a thing. I ate it on top of an air fried potato “toast”.

Delicious. I made it with some old bay and sea kelp flakes. I marinated the red onion to reduce the strong taste. Definitely on my make again list.?

Delicious! I minimized to 2 TBSP of almond butter ilo tahini and I added 3/4 of chopped “honey crisp apple” !

any substitutions for tahini or vegan mayo? Want something low fat? how about a tofu mayo?

Try this!

Love this for sandwiches or on toast

do you use a sweet pickle or a dill?

I’m currently cutting all sugar out of my diet so the pickles and maple syrup are a no go for me. What would be substitutes for them?

I triple this recipe and make it every week. It's my go-to smear and snack!

So yummy!! Took me forever to find tahini at the Walmart

I really don't like tuna, I miss chicken salad. I want to try this, but so many of you have said it tastes like tuna. Will I be disgusted if I try?

WOW It does taste like tuna. I am a mayo and tuna fan and I did not miss either. It is yummy.

Soooo good! I doubled up on the celery and the pickle and it was fantastic

I was so surprised by this recipe. I really enjoy this sandwich.

Tried it this week with some of the suggestions posted. I did add some pickle juice to it. I did not add the maple syrup and it was still delicious. It has been a wonderful addition to my food rotation (I am a new WFPBNO eater) and so easy to take to work! Looking forward to trying some others from your site. Thank you!

From all the recipes I have done for this, this one is the best. You do have to let the flavors meld for about 1/2 hour to 1 hour.

Love it! It is really good.

This sounds fabulous: can't wait to try it.

I used to love tuna salad. I can totally believe this is the teal thing. I love it on tomatoes and crackers and tomatoes and more celery. So far, my favorite FoK recipe

This is good. I kept coming back to this one over and over thinking it would be weird. The only thing weird about it is that as good as it is. I suppose I am a little ambivalent about chickpeas. Try it! I mostly followed the recipe. Edits were a third sheet of crumpled nori and fresh dill. I also added an extra tbsp of tahini and an extra tsp of dijon. I put in a bit of pickle juice too. It seemed a touch dry. I toasted some bread, put it on that with some cut some tomato and woofed it. I made a second one shortly after and at that too. It's a good one. I'll be making this often.

I made this today for the first time—it’s soooo good! I used less maple syrup than the recipe calls for because I didn’t want it overly sweet, but otherwise followed the recipe as written. This is going into my regular meal prep rotation for sure!

I don't know why I waited so long to make this. So good. I held off the maple syrup almost completely . I thought a tablespoon of it would throw off the tuna taste with too much sweetness. Glad I did. I like onions in general . Next time I'd use 1/8 of a cup and no syrup. Other than those little tweaks the recipe was spot on for me.

I just made this recipe. Took me less than 10 min. I placed the no tuna mix onto my puffed BROGGIES, which come in corn or wheat, 20/25 Calories. If you haven’t tried BROGGIES I highly recommend them. They come in full size discs or mini. The no tuna mix and the crunchy puffs make for a high protein low carb delicious snack or meal!

So yummy and very tasty and easy.

It’s good I add powdered seaweed to add a fishy taste

Can you omit maple syrup or agave nectar in this recipe?

I had a hard time finding Tahini sauce, finally found it at Whole Foods. Anyway it was worth the search. I made the No-Tuna Salad Sandwich and it was delicious and filling!! It actually tasted like tuna, LOL. I toasted my bread, added romaine lettuce and tomato which made it pretty messy. Overall, I am delighted to have another whole food plant based recipe in my repertoire, I'll be making it again. Thanks!

Wow, I did not expect that! I didn't even add the maple syrup. I did add pickle juice though and just realized I forgot the mustard! Next time I'll add some diced apples for that extra crunch. Definitely a sandwich ill make weekly!

My favorite sandwich. Eat it every week.

Give it an hour to meld the flavors and it is outstanding!!!!!

Soooo delicious!

THIS RECIPE ROCKS! Trader Joes sells a Lemon Pepper (grinder). I use it whenever a recipe calls for salt. I used both dill and sweet pickles and added sweet pickle juice - no additional sweeteners needed.

Trader Joes sells a Lemon Pepper grinder. I use it whenever salt is in a recipe. We find that salt is not needed when we use it. THIS RECIPES ROCKS ! I used both sweet and dill pickles and added the juice from the sweet pickles. No additional sweetening ingredients needed.

Please help me out.....I'm gluten-sensitive and notice you use whole wheat flour in various recipes. Is there no gluten sensitivity among PlantPure eaters?

Wow I love this! What a good vegan replacement for tuna You must try this

Oh my heavens is this the best recipe! I just made this without the celery (because I didn't have any) and served on gluten free chiabatta bread with avocado, grape tomatoes, salad greens and vegan avocado oil mayo. I am now addicted.

I love this recipe, and make it all the time. I do not use the capers, they're not my favorite. I use dill pickle relish, just because it's quicker and easier. I also like it better without the maple syrup. I actually like this recipe much better than with tuna.

Can you make it without maple syrup. I don’t like it and I wouldn’t want to sweeten this sandwich. Thanks.

Love this recipe. I am sending it to my daughter and friends. Can't believe how tasty and filling it is!

Love this recipe! Next time I will use 2table spoons of tahini instead of 3. so so so good.

This salad is made almost weekly in our house. It's such a favourite, we out it on sandwiches, in wraps, or on salads. Such a healthy and delicious substitution for regular tuna salad

Most excelent filling for a sanwich!!!

Delicious

loved this dish, very tasty.

Yummy! I added fresh dill and my mom though it tasted just like tuna salad!

I don't remember what tuna tastes like, and now I'll never be curious to try it again! Anytime I'm missing the texture I come to this recipe, absolutely delicious!

The flavors mix so well together. Very delicious!

I am starting to get into plant-based eating one day I had a desire craving for an actual tuna fish sandwich "long behold" I came across this "no tuna" and decided to give it a try and I will tell you how it tastes.

What a lovely mix to go on toast or sandwich. Will be making this again. Thank you for the recipe.

One of my all-time favourites and will make over and over again! Super simple and super delicious.

best PBWF tuna recipe I have found

Love, love, love this sandwich recipe! It's quick and easy to make and so delicious! I don't add the salt or sunflower seeds; I usually never add salt to most recipes.

I love it! Delicious!

Way too much sodium. Sodium in pickles, capers and still you say to add more salt. Is there no salt pickles or capers? For those on salt restrictions give us ideas.

I have been making this recipe for a few years now. Delicious and easy, I add diced red peppers for color and a tablespoon of vegan Mayo.

I’m not a huge fan of tahini so I was skeptical, but I always follow recipes then make changes. I was pleasantly surprised that the tahini was subtle. I did think that it was lacking a little moisture typical of tuna salad. It was too dry for me. So I added and extra 1T of tahini and 1t of Dijon as well as a splash of pickle juice. Will make again :)

This was SO GOOD! I omitted capers and added extra pickles/pickle juice, lots of garlic, and pureed some of the chickpeas with the tahini and pickle juice first. I think it'd be great with some red pepper flakes too (first homemade vegan food for me). Great recipe!

Great! I was afraid it would be like eating a hummus sandwich but it wasn't. It was very good. The only change I made was to saute the onions and add fresh garlic. It was so yummy.

Wow this is delicious! I never would have thought I'd say that about a mashed chickpea sandwich, lol. My thanks to all the commenters for some great substitutions/alterations. I used (only 2T) almond butter instead of tahini, left out the maple syrup and capers, added a splash of pickle juice, increased the mustard. And I microwaved the red onion for 30 seconds before adding so I wouldn't die of reflux after eating all that raw onion.

This recipe was totally delicious. It was such a wonderful combination of ingredients. I will definitely be making it again. It’s such an easy lunch to have on hand.

Delicious! Easy to make and soooooo tasty! Thanks so much!

I just love this! I cook my own chickpeas using a small square of kombu to reduce flatulence. I mince the cooked kombu and add to the recipe. I only use half the amount of maple syrup and add a minced apple to the recipe. Delicious!

I'm 60 years old and recently discovered I like chickpea's. This recipe using chickpea's is really tasty and we have made it several times in the last few weeks. We like to serve it on large lettuce leaves.

I love this and added dried nori seaweed broken up to give it a sea flavor like fish.

I've made this recipe several times, each time I alter the recipe. This time I used chickpeas that I just cooked in my instant pot. Easy to mash while warm and taste better than canned. No tahini - used vegan mayo instead. No capers - used lots of diced banana peppers instead. Also had fresh dill on hand so I added finely chopped fresh dill. Delicious on celery sticks, bread, homemade lentil flatbread, rice cakes. So good!!

So good! We make this every few weeks. We use green olives instead of capers and put on pumpernickel bread. Delicious!

Oh My Goodness!!! This is just what my tastebuds have been missing! Thank you so much for your creative expertise. My skills lie outside of the kitchen, but following FOK recipes are a breeze even for someone like me. This particular recipe is forgiving if you substitute ingredients because of an understocked kitchen. This will be a regular in my growing vegan meal plans. Thank you!

I made this today without the tahini only because I didn't have any and our grocery store was out of it. It was delicious!! I squeezed half a lemon into it and added just a touch of olive oil (which I know is not recommended), and it was awesome. I plan to add it to my salad for dinner this evening as well.

The first batch I made by the recipe - amazing! Second batch I used extra capers, relish in lieu of pickles, no peanut butter, a few tablespoons nutrional yeast, less maple syrup and I added chopped figs! They add unexpected flavor and texture.

Made it twice already! Change it up a tad to suit my ingrediants on hand and it's very forgiving.

Add crumbled Seaweed Snacks to the mix or Kelp powder for the fish taste.

This was delicious, but I'm sorry I added the sunflower seeds. They were like eating sticks... yuck. I tried it by itself, on cucumber slices and on toasted Dave's bread. Hubby didn't like it, but I'll make it every week!

Delicious!!! I make this salad often. Great on bread, rice crackers or just on it's own. Even without the capers it's good. My secret is also Polish style dill pickles I get at Big Lots and little bit of the juice from the jar, plus date syrup instead of maple syrup. I also add a little tofu mayo I make to make it more creamier. Thank you!☺

This is amazing! I have added a teaspoon of sriracha mayo to the mixture tho and it was so delicious it surely will be my go to breakfast. So quick and easy to make too :)

I love this filling for sandwiches...I make it for my daughter's lunch and serve to non-plant based friends as well...no complaints. It's versatile, if it's too dry or too wet you simply have to adjust...you can add other things to it as well, I happen to like it pretty much as posted. I use homemade or store vegan mayo, hummus and/or tahini...whatever I choose. Following a WFPB plan will do away with the need to calorie count and so much more, in my opinion.

What can I substitute chick peas for? I can’t eat them

It was great!

This is unbelievably delicious. It is hearty, filling, I don't even need the bread, I was eating it out of the bowl! Would also be great on celery sticks. I want to eat this every day.

This is favorite FOK recipe so far! I thank God for my taste buds when I eat this.

super tasty

I have the FOK app and love the recipes, especially this one but I need the nutritional information. Is there anywhere we can find the break down?

Minor adjustments to the recipe after reading through the comments. Skipped the sweetener, used homemade hummus instead of tahini (since it was in my fridge), extra lemon juice, dash of old bay and a touch of water and pickle brine for moistness..served on toast with some romaine....delicious!

This is so good! I could seriously eat this every day.

Delicious! This spread is the perfect blend of creamy sweet tanginess that will be my new favorite lunch item! It’s easy and quick, highly recommend!

This has NOTHING TO DO WITH TUNA!! Stop trying to make PBWF sound like mainstream dishes! Why not just call it Vegan Sandwich Spread.

So nice to find a tuna recipe (no tuna), w/o mayo. Tks. Delish!!

This is actually very tasty (forget expectations of tuna flavor). Mine came out very crumbly, so I added a little lemon juice. Great on toasted rice cakes, with tomato on top!

It’s just okay. It’s a little sweeter than I like. If I make it again I’ll probably leave out the maple syrup.

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!

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.

What type of pickle?

Loved it!!!

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.

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.

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

Absolutely love this one!

What is in your tahini

Very refreshing

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!

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.

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 :)

I serve this on toasted naan, delicious!

Such an easy recipe! Delicious and creamy!

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

A household weekday staple - we always throw in the sunflower seeds and toast the bread.

My favorite everyday recipe!!!

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.

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.

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.

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!

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.

A delicious and easy vegan lunch.

So satisfying!

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.

Love this ‘go-to’ sandwich!

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.

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.

Looks good

For someone who couldn't stomach chickpeas before.. I LOVE this recipe.. winner.

Awesomeness

I use a flax egg (as a binder) instead of tahini.

Delicious!!!

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

I absolutely love this recipe!!

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

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

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

10/10 recommend!

Fantastic recipe! We were surprised especially considering you don’t add any oil or vegan Mayo. Definitely worth a try!