Vegan Tuna Chickpea Sandwich
This chickpea sandwich is a quick, plant-based lunch loaded with protein! A creamy, satisfying vegan tuna alternative I make on repeat.
Servings 4 serves
Calories 341kcal
Equipment
- Food processor
Ingredients
- 15 oz chickpeas 1 can; drained and rinsed; approx. 400g
- 1 stalk celery roughly chopped
- ¼ cup red onion roughly chopped; approx. 40g
- ½ tbsp capers approx. 5g
- 0.2 oz seaweed snacks or 1–2 nori sheets; torn; approx. 5g
- ¼ cup vegan mayonnaise approx. 56g
- 1 tbsp lemon juice freshly squeezed; approx. 14g
- 1 tsp Dijon mustard approx. 5g
- ½ tsp garlic powder approx. 1.5g
- ½ tbsp miso paste white or yellow; approx. 9g
- ⅛ tsp salt 0.75g; adjust to taste
- ⅛ tsp black pepper approx. 0.25g
- ¼ cup hummus optional; approx. 60g
Sandwich assembly (optional ingredients)
- 8 slices sourdough bread or bread of choice
- lettuce romaine or leaf lettuce
- extra mayo optional
- extra seaweed optional; crumbled or torn
Instructions
- Add the chickpeas, celery, red onion, capers, and seaweed snacks (or torn nori sheets) to a food processor. Pulse a few times until broken down but still slightly chunky—don’t over-process.
- In a small bowl, whisk together the vegan mayonnaise, lemon juice, Dijon mustard, garlic powder, and miso paste until smooth.
- Transfer the chickpea mixture to a large bowl. Add the dressing and stir until well combined. Season with salt and pepper to taste.
- For a creamier filling, stir in the hummus (optional).
- Build your sandwiches using the chickpea filling, lettuce, and any additional toppings like extra mayo or seaweed snacks. Serve immediately.
Video
Nutrition
Calories: 341kcal | Carbohydrates: 43g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 894mg | Potassium: 278mg | Fiber: 7g | Sugar: 3g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 4mg