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No-tuna "tuna" salad sandwich, cut and stacked on top of one another.

Vegan “No-Tuna” Salad Sandwich


  • Author: Alexandra Stafford
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 Sandwiches

Description

From Minimalist Baker’s Everyday Cooking

Notes:

  • If you want to make this vegan, obviously use vegan mayo; if you don’t keep a vegan diet, regular mayo or Greek yogurt also are great. My preference is Greek yogurt.
  • As noted in the post, my friend Diane, who passed along the recipe to me, serves the salad wrap-style in Boston lettuce leaves along with shredded carrots. The wraps are so good! I’ll try to upload a picture next time I make them.
  • If you are sensitive to onion, you may want to use less than 1/4 cup. A few commenters found the onion to be a bit too strong. It’s possible the addition of scallions, not in the original recipe, is adding to the extra onion-y flavor, so you could alternatively use fewer scallions.

Ingredients

For the salad: 

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon tahini
  • 3 tablespoons vegan mayonnaise or Greek yogurt, see notes above
  • 1 teaspoon Dijon or spicy brown mustard
  • 1 tablespoon maple syrup or agave nectar
  • ¼ cup diced red onion or less, see notes above
  • 4 scallions, thinly sliced
  • ¼ cup diced celery
  • ¼ cup diced pickle, I use sweet bread and butter pickles
  • 1 to 2 teaspoon capers, drained and loosely chopped (I like 2 tsp)
  • Healthy pinch each sea salt and black pepper
  • 1 tablespoon roasted unsalted sunflower seeds or pumpkin seeds, optional
  • fresh lemon, optional, to taste

For serving:


Instructions

  1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
  2. Add tahini, mayo or Greek yogurt, mustard, maple syrup, red onion, scallions (if using), celery, pickle, capers, salt, pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. I always add more sea salt to taste and a good squeeze of fresh lemon, too. If the mixture is too dry, I’ll add another tablespoon of Greek yogurt.
  3. I like serving this salad on soft, fresh bread, but toast bread if you wish, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion). I’ve been using Boston lettuce alone, and I love it.
  4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

  • Category: Salad
  • Method: Mix
  • Cuisine: American/Vegan

Keywords: no-tuna, tuna, salad, sandwich, vegan, vegetarian