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In this vegan version of a tuna salad sandwich, the creamy chickpea filling gets extra tang and flavor from pickles and capers. 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.
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305 Comments

Comments (305)

(4.85 from 200 votes)
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Terri8 months ago
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I love this! I add fresh dill and a bit of seaweed to take it next level.

robin Seeber8 months 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

Janis8 months ago
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Even better than tuna salad!
Such a refreshing lunch on greens!

Ashlea8 months 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 !!

Suzie8 months ago
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Lovely! Mine had some japanese nori seaweed in it to increase the fishiness – yum….

robin Seeber8 months ago
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Oooo I’ma try that!

Judy8 months ago
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I left out the capers and raw onion. I added a little pickle juice. Delicious

Victoria8 months 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

Natalie8 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.

Cheryl8 months ago
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Excellent. I omitted the maple syrup and subbed vegan mayo.

Joy8 months ago
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Not sure why one would want to sweeten this. . . ?

Debbie8 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 Swanson9 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.

Tandrita9 months ago
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Please email me this recipe..

Stacy9 months ago
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Love this recipe. Its my weekly go to for lunch now

Jack9 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!!!!

Claudi9 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.

Karissa9 months ago
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Wow! It actually tastes like tuna salad! Mind blown.

DAN9 months ago
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Made as written and it is AWESOME!

Donna9 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. !!!

Gayle9 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!!!

Kathleen9 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.

Don Hudson1 month ago
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I agree with that addition. Dulse flakes would make it taste more like tuna. Thanks.

Monica9 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!

grannie8 months ago
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it’s good with cut up grapes too!

SM9 months ago
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Just made for lunch following the recipe exactly. Delicious!

Chris9 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!

Debbie8 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.

Tina9 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

Tina9 months ago
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We also put light miso in it too for the beneficial bacteria.

Carly9 months ago
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This combination of ingredients makes a stellar sandwich!! I add extra capers. Absolutely love this recipe!

Ana Maria Quinteros10 months ago
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Love this recipe

Ana Maria Quinteros10 months ago
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Love it

Mama10 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.

Angela10 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.

Fegan10 months ago
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Adjusted it, no Tahiti, used dash of sesame oil, sweet pickles, picky 15 yo loved it!!!!!

Dennis Rose10 months ago
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I make this as go to sandwich, love it!

Pae Apt6 months ago
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Sounds awesome will certainly try it soon. Can it be frozen?

Lynn Rooks10 months ago
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Very good salad have yet to find a bread I really like to really top it off.

Caroline10 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.

Nancy10 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!

Nancy10 months ago
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5 stars no lie!

eva10 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!

Leslie11 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 Jones11 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 Vest11 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. Anders11 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 ~

Shirley11 months ago
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This was great! I made it a few weeks ago before I signed up. So far the recipes are really tasty.

Sandy11 months ago
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Wow was this tasty!

AlisonP11 months ago
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Finally a recipe that doesn’t call for vegan mayo!!! Thank you, I will be making this very soon( I’m out of capers!)

Deb Adrian11 months ago
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The best!!! Now I use this recipe and add other veggies for variations.

Cat11 months ago
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Looks wonderful

MaryAnn Ford11 months ago
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Fabulous! Great lunch

Carol Taras11 months ago
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Looks good

Sarah11 months ago
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I would totally recommend it! great for school/work lunches! tastes amazing!

Barb11 months ago
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This is amazing!! Making it every week.

Izabela11 months ago
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Go to recipe. So like tuna, it’s unbelievable! And delish! Thank you!

Rachel L.11 months ago
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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”.

Carlisa11 months ago
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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.?

Jill Tezsla11 months ago
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Delicious! I minimized to 2 TBSP of almond butter ilo tahini and I added 3/4 of chopped “honey crisp apple” !

grannie8 months ago
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grapes are good too!

Jodi Clark10 months ago
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love apples in “tuna” salad! Great suggestion!

Joybreaks11 months ago
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OOOhh! That sounds lovely! You think like a Queen!

Rochelle Sharon Wilder11 months ago
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any substitutions for tahini or vegan mayo? Want something low fat? how about a tofu mayo?

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"No-Tuna" Salad Sandwich

description

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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