Mock Tuna Salad Sandwich
Satisfy your craving for a classic sandwich without the seafood by making this irresistible Mock Tuna Salad Sandwich! Perfect for vegans, vegetarians, or anyone wanting a nutritious twist, this recipe uses hearty mashed chickpeas as the base, mixed with creamy vegan mayonnaise, dijon mustard, and a splash of zesty lemon juice for a burst of flavor. Finely diced celery and red onion provide a satisfying crunch, while optional shredded nori adds a hint of ocean-inspired taste for an authentic touch. Layered with crisp lettuce and juicy tomato slices on whole-grain bread, this easy, no-cook recipe is ready in just 15 minutes and makes the ultimate plant-based lunch. Whether you’re packing it for work or enjoying it fresh at home, this chickpea tuna salad sandwich is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
- 1 celery stalk, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon pickle relish
- 1 tablespoon lemon juice
- 0.5 nori sheet, finely shredded (optional, for a 'seafood' flavor)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 8 slices whole-grain or sandwich bread slices
- 4 leaves lettuce leaves
- 8 slices tomato slices
Instructions
In a medium mixing bowl, add the drained and rinsed chickpeas.
Using a fork or potato masher, mash the chickpeas until they are mostly broken down but still slightly chunky for texture.
Stir in vegan mayonnaise, dijon mustard, and lemon juice until well combined.
Add the celery, red onion, pickle relish, and shredded nori (if using). Mix well to evenly distribute.
Season the mixture with salt and black pepper to taste, and adjust seasoning as needed.
Lay 4 slices of bread on a clean surface. Top each slice with a lettuce leaf and 2 tomato slices.
Spread a generous layer of the mock tuna salad mixture over the vegetables.
Place the remaining bread slices on top to complete the sandwiches.
Cut each sandwich in half if desired and serve immediately, or wrap tightly and refrigerate for up to 2 days.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 53.1 g | 190% | |
| Total Sugars | 59.0 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
