Creamy, tangy, and packed with protein, this vegan tuna sandwich is made with mashed chickpeas, nori, and zesty seasonings for the perfect plant-based lunch!
I’ve always loved the famous Tunacado sandwich from Joe & the Juice, but I wanted to create a delicious vegan version that captures the same creamy, savory, and slightly briny flavors—without the tuna. This plant-based take uses mashed chickpeas, nori flakes for a hint of the sea, and a perfectly seasoned dressing to bring everything together. Layered with fresh avocado, crisp veggies, and toasted bread, this sandwich is just as satisfying and packed with protein. It’s my go-to for a quick, flavorful lunch, and I think you’ll love it too!
Why You’ll Love This Vegan Tuna Sandwich
This vegan tuna sandwich is everything you want in a satisfying, protein-packed meal—creamy, flavorful, and incredibly easy to make! It’s a plant-based twist on the classic Tunacado, bringing that irresistible umami taste without any fish. The combination of mashed chickpeas, nori flakes, and zesty seasonings creates the perfect tuna-like texture and flavor, while fresh avocado and crunchy veggies take it to the next level. Plus, it’s meal-prep friendly, customizable, and made with simple, wholesome ingredients. Whether you’re craving a quick lunch or a nutritious grab-and-go option, this sandwich is sure to hit the spot!
Here’s a Vegan “Tuna” Salad Sandwich recipe that’s easy, protein-packed, and delicious! It’s creamy, tangy, and perfect for meal prep.
Ingredients
- 1 can (15 oz) chickpeas, drained & rinsed
- 2 tbsp vegan mayo (or tahini for an oil-free option)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp capers, chopped (optional, for a briny taste)
- 2 tbsp dill pickles, finely chopped
- 2 tbsp red onion, finely chopped
- 1 tsp nori flakes (or crumbled seaweed, for a seafood flavor)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper, to taste
- 1 tbsp chopped fresh dill or parsley (optional)
Make your own oil-free mayo from cashews at home in just 10 minutes: Vegan Cashew Mayonnaise
To Assemble
- 4 slices whole grain bread (or gluten-free bread)
- ½ cup lettuce or baby spinach
- ½ tomato, sliced
- ½ avocado, sliced (optional)
Instructions
- Mash the Chickpeas: In a bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture.
- Mix Everything: Add vegan mayo, Dijon mustard, lemon juice, capers, pickles, red onion, nori flakes, garlic powder, onion powder, salt, and pepper. Stir well. Adjust seasoning to taste.
- Assemble the Sandwich: Toast the bread if desired. Spread the chickpea mixture on one slice, top with lettuce, tomato, and avocado. Cover with the second slice.
- Enjoy! Serve immediately or refrigerate the chickpea mixture for meal prep (lasts 3-4 days).
Tip:
For extra flavor, add a splash of pickle juice or a drizzle of hot sauce!
Recipe Tips
Adjust Texture to Your Liking – Mash the chickpeas less for a chunkier salad or blend briefly for a smoother, creamier consistency.
Enhance the Seafood Flavor – Add extra nori flakes or a splash of kelp powder for a stronger “tuna” taste.
Make It Oil-Free – Swap vegan mayo for mashed avocado or hummus for a healthier, creamy alternative.
Boost the Protein – Mix in hemp seeds, edamame, or finely chopped tofu for added protein and texture.
Meal Prep Friendly – Store the chickpea salad in an airtight container for up to 4 days in the fridge for quick and easy lunches.
Vegan Tuna Sandwich
Ingredients
- 1 can (15 oz) chickpeas drained & rinsed
- 2 tbsp vegan mayo (or tahini for an oil-free option)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp capers chopped (optional, for a briny taste)
- 2 tbsp dill pickles finely chopped
- 2 tbsp red onion finely chopped
- 1 tsp nori flakes (or crumbled seaweed, for a seafood flavor)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
- 1 tsp chopped fresh dill or parsley optional
To Assemble
- 4 slices whole grain bread (or gluten-free bread)
- lettuce or spinach
- ½ tomato sliced
- ½ avocado sliced
Instructions
- Mash the Chickpeas: In a bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture.
- Mix Everything: Add vegan mayo, Dijon mustard, lemon juice, capers, pickles, red onion, nori flakes, garlic powder, onion powder, salt, and pepper. Stir well. Adjust seasoning to taste.
- Assemble the Sandwich: Toast the bread if desired. Spread the chickpea mixture on one slice, top with lettuce, tomato, and avocado. Cover with the second slice.
- Enjoy! Serve immediately or refrigerate the chickpea mixture for meal prep (lasts 3-4 days).
I hope you love this vegan tuna sandwich as much as I do! It’s the perfect balance of creamy, savory, and fresh flavors – all in a hearty, plant-based bite. Whether you’re making it for a quick lunch or prepping it for the week, it’s an easy and delicious way to enjoy a classic favorite, vegan-style. If you try it, let me know in the comments or tag me on social media—I’d love to see your creations!