Vegan Chickpea Tuna Salad Sandwich

Total time15 min

Prep time15 min

Cook time0 min

4.5

(30)

Mashed chickpeas might sound humble, but with the right combination of ingredients they transform into something genuinely crave-worthy — briny, creamy, and satisfying in a way that will make you forget you're not eating the real thing. The secret is a sheet of crumbled nori stirred right into the mix, which delivers that unmistakable oceanic depth alongside a splash of soy sauce and a squeeze of lemon juice. Vegan mayonnaise and Dijon mustard bring the creamy tang, while finely diced celery and red onion add crunch and a little sharpness to every bite. The key to the texture is in the mashing — you want it chunky and flaked, not smooth, so it mimics the pull of tuna rather than turning into hummus. Piled onto bread with crisp lettuce, fresh tomato, and optional dill pickles, each sandwich is layered, fresh, and genuinely filling. This recipe makes four servings, so it's a great option for a quick weekday lunch spread or a casual weekend meal that comes together in minutes with no cooking required.

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Ingredients

4 servings

For the chickpea salad

2 cans (15 oz each) chickpeas, drained and rinsed
⅓ cup vegan mayonnaise
2 stalks celery, finely diced
3 tbsp red onion, finely diced
1 tbsp dijon mustard
1 tbsp lemon juice
1 tsp soy sauce
1 sheet nori, crumbled or finely torn
¼ tsp garlic powder
¼ tsp onion powder
salt and pepper, to taste

For serving

8 slices bread
4 leaves romaine or butter lettuce
1 medium tomato, sliced
¼ cup dill pickle slices (optional)

Instructions

1
Add the drained chickpeas to a large bowl. Use a fork or potato masher to mash them until most are broken down but the mixture still has some chunky texture — aim for a consistency similar to flaked tuna, not a smooth paste.
2
Add the vegan mayonnaise, celery, red onion, Dijon mustard, lemon juice, soy sauce, crumbled nori, garlic powder, and onion powder to the bowl. Stir until everything is evenly combined.

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