Best 3 The Better Than Tuna Vegan Chickpea Salad Sandwich Recipes

In the realm of plant-based culinary delights, the Better Than Tuna Vegan Chickpea Salad Sandwich stands out as a masterpiece of flavor and texture. This innovative sandwich reimagines the classic tuna salad, using chickpeas as the foundation for a protein-packed, umami-rich filling. Dive into a symphony of tastes and textures as the creamy chickpeas, crunchy celery, tangy red onion, and briny capers unite in perfect harmony. Spread this delectable mixture between two slices of your favorite bread, and you've got a satisfying and guilt-free lunch or snack. But that's not all! This versatile recipe also includes a zesty Lemon Tahini Dressing and a crunchy Sprouted Lentil Bread recipe, making it a complete and customizable meal. Get ready to tantalize your taste buds with this wholesome and flavorful sandwich that's sure to become a regular in your plant-based recipe repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

THE "BETTER THAN TUNA" VEGAN CHICKPEA SALAD SANDWICH

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You wouldn't think tuna salad would be something a person would miss after going vegetarian/vegan, but every now and then, I crave it, and I want something simple - no cooking required! This recipe is perfect for a picnic; quick lunch; or a fast, light dinner. Chickpeas resemble the texture of tuna when you pulse them in a food processor. Spread this on some toasted bread with green leaf lettuce or dip into it with crackers. The best part? It's cholesterol and mercury free and super yummy!

Provided by Compassionate Chef

Categories Spreads

Time 5m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 (14 1/2 ounce) cans chickpeas, drained and rinsed
2 carrots, finely chopped
2 celery ribs, finely chopped
1/2 cup egg-free mayonnaise (I use Vegenaise)
1/2 cup finely chopped walnuts (optional)
salt and pepper

Steps:

1. After you drain and rinse the chickpeas, place them in a food processor and pulse 10-15 times until you have a flaky mixture.
2. Mix the chickpeas with the rest of the ingredients and enjoy!

'CHICKPEA OF THE SEA' TUNA SALAD SANDWICH

'CHICKPEA OF THE SEA' TUNA SALAD SANDWICH image

This is a great mock 'tuna' salad sandwich using chickpeas. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.

Provided by Julie | The Simple Veganista

Categories Salad

Time 10m

Number Of Ingredients 15

Ingredients

1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
juice of 1/2 lemon + some zest if you like
1/4 - 1/3 cup of vegan mayo (or 3 - 4 tablespoons hummus or white bean hummus + 2 - 3 tablespoons water)
1/4 cup celery (about 2 small stalks, leaves ok too), chopped
1/4 cup red onion (about 1/2 small), chopped
1/4 - 1/2 teaspoon garlic powder
himalayan salt & cracked pepper, to taste
dash of cayenne, optional
crushed nori sheets or dulse (seaweed)
1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
sweet or dill pickle relish
6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
leafy greens, to serve
nori sheets, to serve (optional)
pickles, optional

Steps:

Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
Lastly, pair with your favorite crackers.

Nutrition Facts : ServingSize Salad only, Calories 169 calories, Sugar 1.1 g, Sodium 486.6 mg, Fat 4.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 8.1 g, Protein 9 g, Cholesterol 0 mg

BETTER-THAN-TUNA, CHICKPEA SALAD

Better-Than-Tuna, Chickpea Salad image

Inspired from the recipe in Vegan Table. "This recipe has all the flavor of the lunchtime staple but leaves the cholesterol, and mercury behind" I usually cut this recipe in HALF, and as you can see from the list of ingredients, that is quite easy to do! I also like to add dill pickle to mine, which I've listed below. Some chopped scallion might be nce too... ^_^

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (14 1/2 ounce) cans chickpeas, drained and rinsed (or 3 cups fresh beans from scratch)
1/2 cup vegan mayonnaise (I use Vegenaise)
1 medium red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
4 dill pickle spears, chopped
2 tablespoons fresh parsley, finely chopped
1 cup walnuts, chopped
1 tablespoon Dijon mustard
salt and freshly ground pepper, to taste

Steps:

Add the chickpeas to a food processor or blender and pulse to grind them down into small flaky pieces.
In a large bowl, combine the first nine ingredients and mix well. Season with salt and pepper, to taste and serve as a salad or sandwich filling.

Tips:

For the best flavor, use ripe avocados. Look for avocados that are dark green or black and have a slight give when you press them gently.
To make the chickpea salad ahead of time, simply combine the chickpeas, celery, red onion, and parsley in a bowl and store in the refrigerator for up to 3 days. When ready to serve, stir in the avocado, mayonnaise, lemon juice, salt, and pepper.
If you don't have any mayonnaise on hand, you can use mashed avocado or hummus as a substitute.
For a vegan version of this recipe, use vegan mayonnaise or hummus.
Serve the chickpea salad on a bed of lettuce or spinach, or in a whole-wheat pita pocket or wrap.

Conclusion:

This chickpea salad is a delicious, healthy, and easy-to-make vegan alternative to tuna salad. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover chickpeas. With its creamy texture, savory flavor, and bright colors, this chickpea salad is sure to be a hit with everyone who tries it.