A plant-based alternative to the classic tuna salad.
Equally delicious served on bread, over a bed of greens, or with crackers.

Canned tuna was probably the last meat item I ate before going vegetarian back in 2002. Although it has been a while, I’ve been making these mashed chickpea salad sandwiches for sometime now. It’s simple, makes for a great meal prep, and it’s a quick go-to recipe for when we don’t know what to eat for lunch.

Why You’ll Love This Vegan Chickpea Salad

Similar to our Tofu Salad Sandwich, this filling comes together quickly, especially if using canned chickpeas. Just open a can of chickpeas, rinse, mash, and mix in a few chopped ingredients and seasonings. The filling can be refrigerated until ready to assemble in a sandwich, wrap, with crackers, or however you’d like to enjoy it!

Ingredients for mashed chickpea salad

• Chickpeas
• Pickles
• Onion
• Mayo
• Dijon Mustard
• Dill

How to Make Mashed Chickpea Salad

As long as you’re using canned chickpeas, I guarantee you’ll love how simple and tasty this recipe is. Although using dried beans won’t take much more work, it does need a little more planning and time to soak the beans overnight. Regardless, this can be whipped up in under 10 minutes!

Substitutions & Additions

• Sub pickles for capers, or add a squeeze of lime or lemon juice.
• Add crumbled kelp or nori (seaweed sheets). Helps add that salty flavor normally found in traditional tuna salad, plus, it’s a great source of omega-3s!
• Sub dill for parsley.

How to serve

• As a sandwich! This is usually how we love to enjoy it, topped with some Peruvian Salsa Criolla
• With crackers or seaweed snacks (nori sheets)
• On top of toast
• In a wrap with fresh lettuce and tomato

This recipe is really an alternative to tuna salad, so anyway you would normally enjoy that you can enjoy this.

You might also enjoy

• French Carrot Salad
• Avocado Kale Salad

We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you’re vegan, trying to eat more plant-based meals, or just here for a delicious recipe –
thank you for being part of the journey with us!

Mashed Chickpea Salad Sandwich

A plant-based alternative to the classic tuna salad. Equally delicious served on bread, over a bed of greens, or with crackers.

Course: Main Course

Cuisine: American

Diet: Vegan

Keyword: Beans, Easy, Lunch, Sandwich, Simple Recipe

Prep Time: 10 minutes minutes

Refridgerate: 30 minutes minutes

Servings: 3

Calories: 66kcal

Print Recipe

Ingredients

• ▢ 1 15 oz can chickpeas
• ▢ 2 tbsp vegan mayonnaise
• ▢ ½ tbsp dijon mustard
• ▢ ¼ onion (diced)
• ▢ 1 tbsp pickle (or capers)
• ▢ 1 tbsp fresh dill (chopped)
• ▢ ¼ tsp salt (or to taste)

Make into a Sandwich

• ▢ buns (or bread of choice)
• ▢ vegan mayonnaise (just a little for the bread)
• ▢ Peruvian salsa criolla (recipe)
• ▢ tomato (sliced)

Instructions

• Open and drain 1 15 oz can chickpeas. No need to rinse them, but you can if you want.
• Place chickpea into a large bowl and use a fork to mash them.
• Chop 1 tbsp pickle, ¼ onion, and 1 tbsp fresh dill. Add them to the bowl with the mashed chickpeas and toss in 2 tbsp vegan mayonnaise, ½ tbsp dijon mustard, ¼ tsp salt, and mix to combine.
• Cover and refrigerate for at least 30 minutes to allow the flavors to marinate.
• Serve as a sandwich using buns, vegan mayonnaise, Peruvian salsa criolla, and tomato, or enjoy with crackers, over toast, or in a wrap.

Notes

Peruvian Salsa Criolla recipe

Nutrition

Calories: 66kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 121mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

tag us @somevegancouple on Instagram! We’d love to see how your version of this recipe turns out! We’re all in this together, supporting one another towards a healthier, kinder living. 
Happy cooking!