Tasty, simple, and full of protein, this chickpea of the sea sandwich takes only 15 minutes to make and less time to eat! Modified from the classic vegan “no-tuna” salad, this chickpea sandwich is perfect for a quick and easy lunch or dinner!
This sandwich is a vegan classic for a reason: It’s delicious.
This sandwich starts with a can of chickpeas that I like to boil to make them extra tender. Then I mix in chopped celery and red onion and combine it with a dressing of hummus, Dijon mustard, a splash of maple syrup, and a few extra spices.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Ways to Eat Your Mock Tuna Sandwich
Place this on some toasted (gluten free) bread with more tomatoes and onion and you have one fantastic sandwich. But don’t stop at just a sandwich! There are so many other ways you can have this meal.
- On top of a salad with more fresh lemon juice
- Serve on top of (gluten-free) crackers or pita bread
- Eat it straight out of the bowl!
How to Make a Chickpea of the Sea Sandwich
Start with a can of chickpeas for ultimate convenience, or about 2 cups of chickpeas that have been soaked and rinsed well. I like to boil my chickpeas regardless of if they came from can or dried so that they are the most tender they can be. But if you are short on time, don’t worry about this step!
Next, mash them up with a fork or potato masher. You want them to be more smushed than mashed. They should have some texture remaining.
In a separate bowl, combine your hummus with lemon juice and garlic powder. Add in the maple syrup and dijon mustard and mix well.
Now add the chopped celery, red onion, and hummus mixture to your bowl. Mix and serve!
Allergy Variations for Chickpea Tuna Salad
If you’re allergic to any of the ingredients, or don’t happen to have them in your pantry, feel free to change it up with these suggestions!
Mustard: Can omit the dijon mustard with no loss of tastyness in this dish. The dijon is a plus, but having it without mustard is still just as good! You could add a splash of apple cider vinegar to get a little tang if wanted.
Sesame: If allergic, swap the hummus for a tahini free hummus. You can also substitute it entirely for some (vegan) mayo.
Hungry for other easy sandwich ideas? Try my Vegan Blackbean Burger that is Top 8 allergy free!
- Add some dulce seaweed for a little more sea flavor.
- To add some omegas into this meal, add 1 tablespoon of hemp hearts or chia seeds.
- Swap out the hummus for some mayo (vegan) to change up the flavor profile a little bit.
- 1 can chickpeas, drained and rinsed can boil for 15 minutes to make extra tender
- ½ lemon, juiced
- ½ cup plain hummus
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- ¼ cup red onion, chopped fine
- 2 ribs celery, chopped fine
- double sprinkle garlic powder
- salt and pepper to taste
- In a medium sized bowl, smash the chickpeas. Add red onion and celery and mix well.
- In another medium sized bowl, combine hummus, lemon juice, maple syrup, dijon mustard, garlic, salt, and pepper. Stir well to combine.
- Add the hummus mixture to the chickpeas. Stir to combine. Serve and enjoy!