Vegan Classic Tuna Mayonnaise Sandwich
Discover the ultimate twist on a lunchtime favorite with this Vegan Classic Tuna Mayonnaise Sandwich! This plant-based recipe brilliantly recreates the savory and creamy flavors of a traditional tuna mayo sandwich using mashed chickpeas, a touch of ocean-inspired nori, and tangy vegan mayo. Freshly chopped celery, red onion, and dill pickles add delightful crunch, while a splash of lemon juice and Dijon mustard brighten each bite. Perfectly layered with crisp lettuce and juicy tomato slices on your favorite sandwich bread, this recipe is packed with protein, bursting with flavor, and ready in just 20 minutes. Whether you're meal prepping or craving a quick and satisfying meal, this wholesome vegan tuna alternative is sure to become a new classic!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 15-ounce can canned chickpeas
- 0.5 cup vegan mayonnaise
- 1 nori sheet
- 0.25 small red onion
- 1 celery stalk
- 2 tablespoons dill pickles
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 sandwich bread slices
- 4 lettuce leaves
- 1 tomato, sliced
Instructions
Drain and rinse the canned chickpeas thoroughly under running water.
In a medium mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still a bit chunky.
Cut the nori sheet into small pieces and add to the mashed chickpeas, or grind it finer using a blender or food processor for a more uniform texture.
Finely chop the red onion, celery, and dill pickles, then add them to the chickpea mixture.
Stir in the vegan mayonnaise, lemon juice, and dijon mustard until everything is well combined.
Season the mixture with salt and black pepper, adjusting the seasoning to your taste.
Lay slices of sandwich bread on a clean surface. Spread a generous amount of the chickpea-tuna mixture onto two slices.
Top the mixture with a leaf of lettuce and a few slices of tomato.
Close the sandwich with the remaining bread slices.
Slice the sandwiches in half for easy handling and serve immediately or wrap for later consumption.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 21.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1014 mg | 22% | |
*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.
