close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

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

30 minute soft and crunchy vegan, gluten-free Chickpea Sunflower Salad Sandwich and grapes on wooden surface

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 (17)

(4.94 from 16 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Holly7 hours ago
Reply
Do you want to report this comment as inappropriate?

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.

Carol2 days ago
Reply
Do you want to report this comment as inappropriate?

Love this ‘go-to’ sandwich!

Allison3 days ago
Reply
Do you want to report this comment as inappropriate?

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 Didlick4 days ago
Reply
Do you want to report this comment as inappropriate?

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 Wyble4 days ago
Reply
Do you want to report this comment as inappropriate?

Looks good

Liv5 days ago
Reply
Do you want to report this comment as inappropriate?

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

Christy6 days ago
Reply
Do you want to report this comment as inappropriate?

Awesomeness

Christy6 days ago
Do you want to report this comment as inappropriate?

Awesomeness

Robert Newell7 days ago
Reply
Do you want to report this comment as inappropriate?

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

Patty1 week ago
Reply
Do you want to report this comment as inappropriate?

Delicious!!!

Maria1 week ago
Reply
Do you want to report this comment as inappropriate?

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

Edna1 week ago
Reply
Do you want to report this comment as inappropriate?

I absolutely love this recipe!!

Nancy Paris1 week ago
Reply
Do you want to report this comment as inappropriate?

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

Nancy Paris1 week ago
Reply
Do you want to report this comment as inappropriate?

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

Melissa1 week ago
Reply
Do you want to report this comment as inappropriate?

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

Andrea1 week ago
Reply
Do you want to report this comment as inappropriate?

10/10 recommend!

Juice1 week ago
Reply
Do you want to report this comment as inappropriate?

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

Definitely worth a try!

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description

"No-Tuna" Salad Sandwich

description
description
about the author

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.

30 minute soft and crunchy vegan, gluten-free Chickpea Sunflower Salad Sandwich and grapes on wooden surface see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Copy link
Powered by Social Snap