These fish free sandwiches are made from mashed chickpeas, which create a flaked consistency somewhat similar to tuna. You can use store bought vegan mayo or make your own out of cashews (recipe included)! Perfect for sandwiches, wraps, salad or on crackers.
I was a really picky kid when it came to food, but one thing I always loved was tuna fish sandwiches. I grew up eating it, whether it was at home from a can, or at Subway.
Since I’m vegan, of course I don’t eat tuna anymore. But even if your not vegan or vegetarian, there are many reasons to ditch it. Mostly because they tend to be full of pollution, primarily mercury, which just isn’t a good thing at all.
But back to the recipe. Chickpea Tuna Salad is so easy to make AND delicious! All you need is 10 minutes. I use my potato masher to mash the drained and rinsed chickpeas. I HIGHLY recommend getting a potato masher if you don’t have one already, it makes mashing the chickpeas so incredibly easy and quick. I sometimes even double this recipe for my family of 5, and if I had to mash all those chickpeas with a fork….Forget it.
Add your chopped dill pickles, celery (optional, for picky eaters), vegan mayo (store bought or use my homemade version), and a little soy sauce/tamari. Stir it up. Cover and refrigerate until ready to serve.
My whole family loves this recipe! It’s great for packing in a lunch box, bringing to a picnic, or just as a quick and easy 10 minute meal on busy weeknights. I make this once a week, especially in the summertime.
Do Chickpea Tuna Salad Sandwiches taste like fish?
NO! Not at all. It would be weird if it did. But it does have a wonderful, flaky, creamy texture and a pickly, savory flavor that I think you will fall in love with. And if you are new to giving up fish, it just might help you along.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Recipe adapted from Genius Kitchen.
These fish free sandwiches are made from mashed chickpeas, which create a flaked consistency somewhat similar to tuna. You can use store bought vegan mayo or make your own out of cashews (recipe included)! Perfect for sandwiches, wraps, salad or on crackers.
- (2) 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
- 1-2 medium dill pickles, chopped small
- 1/4 cup celery, chopped small (optional)
- 3-4 tablespoons vegan mayo, such as Vegenaise or Just brand, or make your own below
- 1 tablespoon soy sauce, or tamari for gluten-free
- For serving: bread, sliced tomatoes, lettuce, red onion, avocado, mustard
- 1 cup raw cashews, soaked in hot water for at least 5 minutes and up to 30
- 2 tablespoons lemon juice, fresh
- 1/2 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground mustard
- 1/2 cup water
In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed. You can leave a few beans whole if you'd like.
Add the pickles, celery, 3-4 tablespoons of vegan mayo and soy sauce or tamari. Stir well to combine. Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together.
Serve with bread, mustard, lettuce, tomato slices, red onion and avocados if desired. Or serve on a large green salad, or in a wrap, or on crackers.
- Drain the soaked cashews. Add cashews and the rest of the mayo ingredients to a high powered blender and blend a few minutes until smooth. Store leftover 'mayo' in the fridge for about a week.
-May omit celery if you have picky kids or just don't like it. I usually leave it out because I have one celery hating kid.
-Nutritional information is for the chickpea tuna salad only, not including bread or whatever you serve it with. I also used 3 tablespoons Vegenaise for the calorie count. It's only an estimate, please do your own calculations if needed.
