Vegan tuna mayo (aka tuna salad) is easy to make, healthy and a great meat-free alternative to fish. The texture comes from mashed chickpeas (garbanzo beans) so it's a nutritious sandwich filling with loads of fantastic flavours.
This recipe sounds a bit bonkers, but trust me. It's delicious.
In this Vegan Tuna Salad, the chickpea filling is made of mayo, capers and a few ingredients that when mashed together is a tasty plant-based substitute for tuna salad.
It may not taste exactly like fish (I'm not sure of many vegans who would want that!), but it's a great substitute and the chickpea filling is to-die-for.
Do you get into lunch ruts? I do.
I'll spend a week having the same thing every day, from salad or smoothies to soup (check out my epic list of vegan soup recipes) or a sandwich.
I also quite often whip up my beloved Spanish beans in just 15 minutes or eat it as leftovers.
My usual vegan sandwich filling is hummus and grated carrot, but again, I get into a food rut with that.
I also love a vibrant rainbow vegetable sandwich.
Lately, I've been loving vegan tuna sandwiches (aka vegan tuna salad sandwiches).
I know, it sounds rather bizarre, but mashed chickpeas/garbanzo beans make a fantastic base for flavourings and give the filling density and a wonderful tuna-like texture. Trust me.
Sure, it's not going to be exactly like tuna.
But it has a lovely umami flavour and thick texture that's delicious in sandwiches.
You can add crumbled nori seaweed for a 'fishy' taste, or leave it out and let the red onions and capers add the deeper flavour.
Be sure to also check out my Vegan Fish and Seafood Recipes.
Wondering how to make a vegan tuna salad sandwich? It's easy.
See those ingredients above? Just mash them all up together and then spread them onto your bread.
- Chickpeas (garbanzo beans) - substitute white beans if you'd like.
- Vegan mayo
- Onion - white or red.
- Spring onions (scallions)
- Salt and pepper
These ingredients are all optional, but really take it from a chickpea sandwich filling to a more umami tuna-esque flavour
- Nutritional yeast - the flaky stuff from the health food store.
- Soy sauce
- Nori seaweed
Are you unfamiliar with those little green things above? They're capers. Little pickled balls of deliciousness.
If you don't have them to hand you can leave them out, but I adore their flavour and love them in vegan tuna mayo.
They're easy to find in supermarkets, but you could substitute with finely chopped gherkins/dill pickles.
I also like to sprinkle a little vegan parmesan cheese on this vegan tuna sandwich. It only takes a few minutes to whiz the cashews and spices together and it's tasty on salad, stews, pasta etc...!
You can also make it ahead and keep it in the fridge for a few days. Letting it sit allows the flavours to really develop.
Looking for more tasty sandwich recipes? Try these!
Take a look at my other vegan recipes, including cakes, breakfasts, main meals, stews and snacks.
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Vegan Tuna Mayo (aka tuna salad) Sandwich
- 1 can chickpeas (garbanzo beans) 400g/15oz can
- 3 tablespoons vegan mayonnaise
- 1 tablespoon red onion finely chopped
- 1 spring onion (scallion), finely chopped
- 15 capers finely chopped
- 2 teaspoons nutritional yeast (optional)
- 1 ½ teaspoons tamari or soy sauce
- ½ teaspoon crumbled dried nori seaweed (optional)
- Small pinch salt and pepper
- Tomatoes sliced
- Bread of choice
- Drain and rinse the chickpeas, then coarsely mash them with a fork.
- Add all remaining ingredients and mix to combine.
- Serve on bread with salad leaves and tomatoes.
- !Note: if gluten-free choose gluten-free mayonnaise and soy sauce.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.