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5 from 1 vote

Vegan Chickpea "Tuna" Salad

Course Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 sandwiches


  • 1 can garbanzo / chickpeas 15 oz / 440ml
  • 2 Tbs Vegenaise or your choice of vegan mayo
  • Juice of 1/2 lemon
  • 2 tsp dill pickles chopped
  • 1/4 Tsp smoky paprika or tumeric if you prefer
  • 2 Tsp stone-ground mustard
  • 1 cup mix of crunch: red peppers cucumber, celery
  • Leafy greens like spinach or flat kale, torn or chopped
  • Salt and cracked black pepper
  • Tomatoes to garnish
  • Nori sheets or a small splash of vegan fish sauce use the pineapple version if you would like a taste of the sea (optional)
  • Up to 6 slices whole grain or whole wheat bread


  1. Drain and rinse beans then roughly mash using a potato masher or back of a fork until you have the consistency you like. Use a food processor if you like it smoother, but I prefer chunky with some half-smashed (otherwise you end up with something like a hummus sandwich).
  2. Stir in other ingredients and mix, seasoning generously with salt and pepper.
  3. Serve on bread or with potato chips for a light snack or with soup for your soup + salad combo. Stores for 5 days in an airtight container in the fridge.