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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

Also, check out this delicious vegan tuna casserole.

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.
(175)
267 Comments

Comments (267)

(4.85 from 175 votes)
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Dennis Rose5 months ago
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I make this as go to sandwich, love it!

Pae Apt3 weeks ago
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Sounds awesome will certainly try it soon. Can it be frozen?

Lynn Rooks5 months ago
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Very good salad have yet to find a bread I really like to really top it off.

Caroline5 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.

Nancy5 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!

Nancy5 months ago
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5 stars no lie!

eva5 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!

Leslie5 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 Jones5 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 Vest5 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. Anders5 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 ~

Shirley5 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.

Sandy5 months ago
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Wow was this tasty!

AlisonP5 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 Adrian5 months ago
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The best!!! Now I use this recipe and add other veggies for variations.

Cat5 months ago
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Looks wonderful

MaryAnn Ford5 months ago
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Fabulous! Great lunch

Carol Taras5 months ago
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Looks good

Sarah5 months ago
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I would totally recommend it! great for school/work lunches! tastes amazing!

Barb5 months ago
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This is amazing!! Making it every week.

Izabela5 months ago
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Go to recipe. So like tuna, it’s unbelievable! And delish! Thank you!

Rachel L.6 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”.

Carlisa6 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 Tezsla6 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” !

grannie3 months ago
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grapes are good too!

Jodi Clark5 months ago
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love apples in “tuna” salad! Great suggestion!

Joybreaks5 months ago
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OOOhh! That sounds lovely! You think like a Queen!

Rochelle Sharon Wilder6 months ago
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any substitutions for tahini or vegan mayo? Want something low fat? how about a tofu mayo?

Corey Wendlandt6 months ago
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Try this!

Dianne6 months ago
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Love this for sandwiches or on toast

joanne yeich6 months ago
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do you use a sweet pickle or a dill?

Lindsey6 months ago
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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?

Lillian6 months ago
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You could substitute chopped dates or “date honey”

Surie Ackerman6 months ago
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I triple this recipe and make it every week. It’s my go-to smear and snack!

Rachel6 months ago
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So yummy!! Took me forever to find tahini at the Walmart

Carolyn6 months ago
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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?

Sandy5 months ago
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Doesn’t taste like tuna! Try it!

Dina6 months ago
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Love this salad. When I want it to taste more like chicken salad I leave out the capers and pickLes and replace with fresh grapes halved and a few Craisins .

Loire Sendejas6 months ago
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The chickpeas taste amazing! I dont care for tuna either, so this was a very pleasent surprise taste! I added avocado slices, tomato slices, alfalfa sprouts, diced up red onion, mustard. sides: dill pickle, carrot sticks, raddishes. Very filling.

cj6 months ago
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nope. No tuna flavor. Just all the fixings of a tuna sandwich without the fishiness

Katrina6 months ago
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WOW It does taste like tuna. I am a mayo and tuna fan and I did not miss either. It is yummy.

Dane Binder6 months ago
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Soooo good! I doubled up on the celery and the pickle and it was fantastic

Carol Lawrence6 months ago
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I was so surprised by this recipe. I really enjoy this sandwich.

Shari M7 months ago
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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!

Sherri5 months ago
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Dee. WFPBNO. I believe is
Whole food plant based no oil.

Dee Davies5 months ago
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What is a WFPBNO eater please?

gloria cappetto7 months ago
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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.

Carolyn Bair7 months ago
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Love it! It is really good.

Charlotte Danielson7 months ago
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This sounds fabulous: can’t wait to try it.

K Boyd7 months ago
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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

BrandonL7 months ago
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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.

Jen D.7 months ago
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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!

odin8 months ago
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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.

Lea Madigan8 months ago
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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!

Ashley Muse7 months ago
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Does anyone know about how many calories this is without the bread or toppings if you use the suggested half cup per serving

Tonya Skelly7 months ago
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Lea, where do you buy broggies?

Bhavna8 months ago
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So yummy and very tasty and easy.

Barbara Passman8 months ago
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It’s good
I add powdered seaweed to add a fishy taste

Haigo8 months ago
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Can you omit maple syrup or agave nectar in this recipe?

Forks Over Knives8 months ago
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Hi Haigo, yes you can. The final product will be more tangy/savory without it

Nita8 months ago
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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!

Jennifer Butler-Andersen8 months ago
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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!

Rainey James8 months ago
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My favorite sandwich. Eat it every week.

gloria cappetto8 months ago
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Give it an hour to meld the flavors and it is outstanding!!!!!

Susan8 months ago
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Soooo delicious!

Cheryl Rodzach8 months ago
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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.

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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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