No-Tuna Salad Sandwiches

Your mind is about to be blown with these No-Tuna Salad Sandwiches! You won’t be able to tell the difference. So healthy, delicious, and completely vegan. This ridiculously easy recipe will be ready to go in just 10 minutes.

I was hunting around on the internet trying to get some inspiration for more plant-based recipes to provide on my website. “No-Tuna Salad” appeared. What? Is? That? I saw a simple, and concise ingredient list that I could play with and create the ultimate tuna replacement.

My tuna salad sandwiches are always made with onion, celery, pickles, dijon, and mayonnaise. I added some capers and chopped nori to simulate a tuna flavor, and a bit of lemon juice to round everything out with a bright, fresh flavor. Everything in here is completely adjustable. Hate the fishy flavor of tuna? Get rid of the nori and capers! Love yourself some tuna salad with avocado? Add it right on in!

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling down to the recipe card to get the full ingredient amounts and recipe instructions. Read on for all the extra details, tips, and tricks you may be wondering about.

• Chickpeas – One 15oz can, drained. No need to rinse! If you’re using dried chickpeas, make sure you give yourself time to rehydrate them first.
• Salt & pepper – Season to taste.
• Vegan mayo – Greek yogurt will work instead. You can use regular mayo if you’re not concerned about keeping the recipe vegan.
• Dijon – Mine was ground. Smooth or grainy will work too. Whatever you like!
• Red onion – Use as much or little as you like.
• Celery – Like the onion, you can use more or less than I’ve called for.
• Pickles – Dill, sweet, or bread & butter.
• Capers – These are fantastic for helping to simulate that tuna flavor. I like to have mine minced really fine.
• Nori – Also known as seaweed sheets. Make sure you chop these up really fine as well. If you leave the pieces too big, they end up rehydrating and will make the sandwich hard to eat.
• Lemon – Freshly squeezed juice.

Now to make no-tuna salad sandwiches

1. Mash: the chickpeas with salt and pepper in a mixing bowl. You can mash it as smooth or textured as you prefer.
2. Mix: Add the rest of the no-tuna salad ingredients to the bowl and mix. Taste for seasoning, and add salt and/or pepper as needed. Build your sandwiches with your desired toppings.

The best no-tuna salad sandwich toppings

I used butter lettuce, cucumber slices, cherry tomatoes, and plenty of fresh dill for my sandwiches. All of these between two thick slices of whole grain bread fresh from the bakery? They were fantastic! If you’re looking for more inspiration, give these ideas a try:

• Microgreens
• Spinach
• Pickled Jalapeño Peppers
• Roasted red peppers
• Sun-dried tomatoes
• Avocado
• Olives

Use your imagination! You can also stir these ingredients straight into the no-tuna salad mixture.

Tips for making the best no-tuna salad

• Texture: Mash the chickpeas as much or little as you like. You can leave some whole, or have is completely smooth. Up to you!
• Flavor: The “tuna” flavor comes from the nori and capers. If you don’t actually like the fish flavor of tuna, leave those two ingredients out! If you like it stronger, add more.
• Fillings: I’ve written this recipe with the tuna salad fillings that I love. Everyone is different! Substitute, reduce, add more. Use your favorite tuna salad fillings.

How to store leftovers

Transfer the salad to an airtight container and store in the fridge. It will keep for 4-5 days. This is a fantastic recipe to make ahead! The flavors actually get even better when they have a chance to sit together.

If you plan on having leftovers, I suggest assembling the sandwiches the day of, or, maximum one day before serving. Bread is always best fresh.

Looking for more plant-based recipes? Try these:

• Quinoa Stuffed Peppers
• Chia Pudding
• Sweet Potato Breakfast Hash
• Butternut Squash Carrot Soup
• Easy Chickpea Tacos

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