Chickpea Salad Sandwich


One thing I really miss since giving up meat is a good tuna sandwich.  There were a lot of reasons that we finally gave up fish (and said goodbye to non-veggie sushi, which is really what was holding us back), but one thing that was freaking us out was the amount of mercury we were consuming in those tuna sandwiches.  We tried a can of tuno once hoping that it would be a good substitute, but it just didn’t do it for us.

Enter chickpeas!  There are a bunch of recipes out there for chickpea salads.  The one above is based on this recipe from Vegan Yum Yum.  The first time I made it, I was really reminded of tuna salad.  Many chickpea salads are meant to mimic tuna salad and some recipes even call for seaweed ingredients to re-create that fishy taste.  For me, plain old chickpeas do the trick – with all the other tuna salad ingredients added, of course.

When I used to make tuna salad I used lots of lemon juice or red wine vinegar, minced shallots or red onions, salt, pepper, oregano and of course mayo.  Now I pretty much do the same thing, but I use Vegenaise in place of regular mayo, and I also sometimes add nutritional yeast.  I kept the one above pretty simple because I was short on time, but the beauty of this is that you can add your own favorite ingredients.  I’m not a fan of relish or celery in tuna salad, but if you are, feel free to add them in.

You can blend up all the ingredients in your food processor if you’re lazy like me, or mash and stir it by hand if you want the texture to be a little chunkier.  This is great as a dip or a sandwich filler.  The best part is that I get my tuna salad fix without having to stress about what I’m putting into my body or what I’m doing to the oceans.

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14 Responses to “Chickpea Salad Sandwich”

  1. Sounds yummy to me & I never liked tuna salad!

  2. WOW. I love this post because tuna was the hardest thing for me to give up, mostly because I was addicted to it. I used to eat it all of the time, I love this mimic tuna. I also eat chick peas every day, so this shouldn’t be hard to eat. :) Great pic and blog!

  3. Wow I really love this idea!! Thanks!! I eat hummus daily but this chickpea salad with some nutritional yeast, yum yum!

  4. I use to love tuna on crackers at any time of the day. I made some cakes that taste kinda seafoodish with only chickpeas. What seaweed do you think I should use if I want a really strong fishy scent in my dishes?

  5. I think you could use hijiki or diced nori. I’m not sure which would work better because I don’t really use them unless I use nori for veggie sushi. I think that most seaweed probably has a fishy taste so you could experiment and see which you like best.

  6. You have inspired me and I’m making a version of this for my lunch today. I loved tuna/chicken salad sandwiches before going vegan and since going cruelty free I’ve made tofu versions. This will be my first time using chickpeas, thanks for the idea!

  7. Again, the recipe for vegan tuna salad you gave to WOMAN’S WORLD magzine is EXCELLENT! Congrats for getting it into WW, and for providing such a delicious, healthy meal! I too have missed the taste of tuna (tho there’s no way I’m eating any flesh again), and your recipe hit the spot. (using chickpeas, no less – I hate chickpeas!).

  8. Hi, Kate! I’m so glad you liked the recipe! I haven’t seen that issue yet – is it the on stands now?

  9. I’d like to think that being Vegan is a health decision a well as one of social conscience. It’s unfortunate that health food stores carry very little that is actually healthy, and that many Vegans rely on so many processed foods. Chickpeas are a great source of protein, but incorporating vegan mayonnaise is faulty. These processed foods are primarily fat, and a good hearty whole wheat bread for this sandwich would also have been a better choice. If we choose to have compassion for animals by not eating them, then we should choose to do only what is best for our own bodies as well. A “whole food” plant based diet is best.


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