Vegan tuna mayo is easy to make, healthy and a great alternative to fish. The texture comes from mashed chickpeas (garbanzo beans) so it’s a nutritious sandwich filling with loads of fantastic flavours.
Vegan Chickpea Tuna
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 (maybe a vegan laksa) or a sandwich. I also quite often whip up my beloved Spanish beans in just 15 minutes or eat it as leftovers. My usual sandwich filling is hummus and grated carrot, but again, I get into a food rut with that.
Lately I’ve been loving vegan tuna sandwiches. I know, it sounds rather bizarre, but mashed chickpeas/garbanzo beans make a fantastic base for flavourings and give the sandwich a filling density. 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.
How to make a vegan tuna salad sandwich
Vegan tuna mayo is sooooo easy to make. See those ingredients above? Just mash them all up together and then spread them onto your bread. Simple. 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.
You will need:
chickpeas (garbanzo beans)
salt and pepper
These ingredients are all optional, but really take it from a chickpea sandwich filling to a more umami tuna-esque flavour
soy sauce or tamari
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.
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Vegan tuna mayo is easy to make, healthy and a great alternative to fish. The texture comes from mashed chickpeas (garbanzo beans) so it's a nutritious sandwich filling with loads of fantastic flavours including capers and red onion.
- 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
- 1/2 teaspoon crumbled dried nori seaweed (optional)
- Small pinch salt and pepper
- Salad leaves
- 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.
Take a look at my other vegan recipes, including cakes, breakfasts, main meals, stews and snacks.