Vegan Tuna Sandwich

By Jessica Hylton - - Updated
This Vegan Tuna Sandwich is just like your favourite tuna sandwich, made with chickpeas! It’s loaded with so much flavour, is perfect for on the go meals and is SO delicious!
 
Vegan sandwich with tomatoes, onions, chickpea "tuna" and lettuce.
 
On the week before we take a trip, I have no extra time to be doing anything elaborate cooking wise. I’m making my veggie burgers in advance, I’m having the easiest breakfasts and I’m usually eating lunch on the go.
 
This Vegan Tuna Sandwich is THE perfect on the go lunch. I’m talking add it to a sandwich and no matter what last-minute errands you have, it is there for you. It’s incredibly reminiscent of high school, tastes so delicious, and packs a punch protein wise. Trust me – you’re going to me doubling this recipe and making several of these. Other things this Vegan Tuna Sandwich is great for?
 
Close up shot of a sliced vegan tuna sandwich.
 
That means that on week before trip, it’s a lot of scheduling out everything to avoid that and finishing every single deadline like two weeks early. It also means all the things – getting my hair done, every appointment to look fresh and nice, last-minute shopping and anything else possible to cram into that week before trip. If you feel me let me know in the comments section!
 
I PROMISE there’s a connection between this banter and today’s recipe. On week before trip, I have no extra time to be doing anything elaborate. I’m making my veggie burgers in advance, I’m having the easiest breakfasts and I’m usually eating lunch on the go. This Vegan Tuna Sandwich is THE perfect on the go lunch and work lunch sandwich. I’m talking add it to a sandwich and no matter what last-minute errands you have, it is there for you. It’s incredibly reminiscent of high school, tastes so delicious, and packs a punch protein wise. Trust me – you’re going to me doubling this recipe and making several of these. Other things this Chickpea Tuna Sandwich is great for?
 
  • Long Road trips (no fridge needed)
  • Throw it in your bag for the plane to go with your other plane snacks  (it’s nowhere near as smelly as actually tuna)
  • On vacation (because sometimes we get peckish)
  • On crackers (because this makes a BOMB dip/spread)
Two slices of vegan sandwich with tomatoes, onions, chickpea "tuna" and lettuce, sliced and stacked on top of one another.

More Vegan Sandwiches

Smashed Avocado Chickpea Sandwich

Vegan BLT Sandwich

 

More Vegan Lunches

Asian Noodle Salad

Vegan Pasta Salad

Side on shot of vegan tuna sandwhich with tomatoes and onions.

Vegan Tuna Sandwich

This Vegan Tuna Sandwich is just like your favourite tuna sandwich, made with chickpeas! It's loaded with so much flavour, is perfect for on the go meals and is SO delicious!
by: Jessica in the Kitchen
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 servings
Course Lunch, Salads
Cuisine American
Ingredients
  • 1 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas
  • 1/4 cup vegan mayo
  • 2 tablespoons red onion roughly chopped
  • 2 tablespoons fresh parsley or dill
  • 1/4 cup finely chopped pickles or relish
  • Squeeze of a lime
  • ½ teaspoon old bay seasoning
  • 1/2 teaspoon dijon mustard
  • Salt and pepper
  • 1 teaspoon capers
Instructions

Instructions

  • Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor - see video for reference).
  • Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
  • Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you're making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!

Video

NOTES
Notes
You can store this in your fridge for quite a few days – it’s never made it past two days in our house without finishing though! 🙂

Nutrition

Calories: 588kcal | Carbohydrates: 73g | Protein: 21g | Fat: 24g | Saturated Fat: 3g | Sodium: 699mg | Potassium: 706mg | Fiber: 18g | Sugar: 11g | Vitamin A: 449IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 7mg
by Jessica

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Recipe Rating




78 comments

  1. Ceric Keck says:

    5 stars
    This is delicious!! It’s so fast and easy. My girls (4 & 1.5) absolutely loved it! Thank you!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your wonderful family enjoyed this recipe Ceric! Thank you so much for reading and leaving such a nice comment!

  2. Annemarie says:

    5 stars
    We are big on tuna salad for a quick lunch, but tried this out because we are trying to be more plant based. This exceeded all expectations! My husband said, “I could never eat tuna salad again.” I think we have found a new favorite lunch!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your husband enjoyed this recipe Annemarie! Thank you so much for reading and leaving such a nice comment!

  3. Bec says:

    5 stars
    I made this vegan tuna sandwich for supper and it was SO good. We used homemade whole wheat bread and dill fresh from the garden. My two granddaughters loved it, too. It comes together quickly for an easy meal on a busy night. I’m going to make a double batch to use throughout the week. Thank you, Jessica, for this delicious recipe that hits the spot.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Bec! Thank you so much for reading and leaving such a nice comment!

  4. Katherine says:

    5 stars
    Okay, okay…this was so damn good! Good luck getting the chickpea “tuna” into a sandwich though. We ate most of it straight out of the bowl. Paired it with the homemade vegan mayo as well. You have done it again!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Katherine! Thank you so much for reading and leaving such a nice comment!

  5. Amy P says:

    5 stars
    Jessica – I love love love this recipe! It has been a staple in my house since seeing it this spring. It’s the perfect summer sandwich! I also add chopped celery for some extra crunch when I have it. The capers and Old Bay really make it amazing. Truly delicious 🤤
    I also have to add that I’m so happy that I found you and your recipes because I’ve never been disappointed with anything I’ve made(from banana bread to no-knead bread and everything in between!) Thank you for sharing! 👌🏼⭐️⭐️⭐️⭐️⭐️ Amy

  6. Sarah says:

    5 stars
    Hi Jessica,

    I’ve tried a handful of other chickpea “tuna” sandwiches, but they’ve all had something missing that left me disappointed. This recipe, however, is fantastic!! I made just a few adjustments like adding a little bit of diced celery for crunch and used both dill and parsley. I also used a potato masher instead of putting the mixture in the food processor because my husband likes a little bit of that chickpea texture. This will absolutely be my go-to chickpea “tuna” recipe and I’m sure I’ll make it several more times this summer; what a perfect hot weather meal! 🙂

  7. Jennifer says:

    5 stars
    This was easy to make and excellent to taste. As someone who knows chickpeas mainly as the foundation for hummus, this recipe is a solid way to get more mileage from the chickpeas in your pantry.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe, Jennifer! Thank you so much for reading and leaving such a nice comment!

  8. venus says:

    5 stars
    Loved the vegan tuna sandwich recipe!! Did not have some ingredients but the flavors melded together well and I love chickpeas! Thanks for such an easy recipe. 🙂

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Venus! Thank you so much for reading and leaving such a nice comment!

  9. Maureen Mulvaney says:

    5 stars
    I love this recipe! It is so tasty, I make it weekly. Sometimes I throw in chopped carrots or celery for crunch, or put it on top of cucumbers or a big salad. Jessica, I’m so happy I found your IG a few years back, and am truly grateful you share your many skills and talents with the world ❤️

  10. Molly says:

    I made this for my lunch today. It was so flavorful and fulling. I put it on a bed of spinach and cherry tomatoes. So delicious and easy to make! This will definitely be in my meal rotation. Thank you! I give it a 5 star rating for taste and the easiness of prep.

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