Vegan Classic Tuna Sandwich
Satisfy your cravings for a classic lunchtime favorite with this Vegan Classic Tuna Sandwich, a plant-based twist that’s as delicious as it is wholesome. This recipe transforms mashed chickpeas into a creamy, flavorful filling by combining vegan mayonnaise, finely diced celery, red onion, dill pickle, and capers for a crisp and tangy bite. Fresh dill and crumbled nori sheet add herbal and subtle ocean-inspired notes, while a splash of lemon juice brightens the mix. Served on your favorite slices of vegan bread and layered with crisp lettuce and juicy tomato, this sandwich delivers all the beloved textures and flavors of a traditional tuna sandwich—minus the fish! Ready in just 15 minutes, it’s perfect for meal prep, quick lunches, or picnics, and it’s completely cruelty-free and packed with plant-based protein. This irresistible vegan sandwich redefines comfort food!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 can (15 oz) canned chickpeas
- 1/4 cup vegan mayonnaise
- 1 large celery stalk, finely diced
- 1/4 unit small red onion, finely diced
- 1 medium dill pickle, finely diced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon capers, drained
- 1 tablespoon lemon juice
- 1/2 unit nori sheet, finely crumbled
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 8 slices vegan bread slices
- 4 leaves lettuce leaves
- 1 large tomato, sliced
Instructions
Drain and rinse the canned chickpeas under cold water and transfer them to a mixing bowl.
Use a fork or potato masher to roughly mash the chickpeas, leaving some whole for texture.
Add the vegan mayonnaise, diced celery, diced red onion, diced dill pickle, chopped dill, capers, lemon juice, and crumbled nori sheet to the mashed chickpeas.
Season the mixture with sea salt and black pepper. Mix well to combine all ingredients.
Taste and adjust seasoning if necessary.
Lay out 8 slices of vegan bread on a clean surface.
Evenly divide the chickpea mixture across 4 slices of bread, spreading it out to cover the slices.
Top each assembled sandwich base with a lettuce leaf and slices of tomato.
Close each sandwich with the remaining slices of bread.
Serve immediately or wrap in parchment paper to keep fresh if taking them on the go.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.5 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 477 mg | 10% | |
*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.
