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Tuna-Free Salad Sandwiches

Allison Rivers Samson

  • For lunch or a quick supper, this crunchy sandwich spread won't disappoint. Gail Berrigan/HSUS

Serves 6

30 ounces (2 cans) chickpeas (garbanzo beans), drained
1/4 cup red onion, peeled and finely chopped
1/2 cup celery, finely chopped
1/4 teaspoon garlic, minced
1/4 cup dill pickle, finely chopped
2 tablespoons nori seaweed flakes
1/2 - 3/4 cup vegan mayonnaise
1 teaspoon sea salt
1/2 teaspoon black pepper, ground
12 slices bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices

In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork. Fold the onion, celery, garlic, pickle, nori, mayonnaise, salt, and black pepper into the garbanzo beans. Combine thoroughly.

Lightly toast the bread. Spread the salad on one slice and stack with a lettuce leaf, two tomato slices, and another slice of bread. Cut sandwiches in half and serve.

Recipe courtesy of Allison Rivers Samson, owner of Allison's Gourmet and award-winning author of the VegNews column "Veganize It!" (Issue 61).


All figures are per serving (assumes 6 servings and 3/4 cup of mayonnaise).

Calories: 538
Fat: 21 g
Carbs: 62 g
Fiber: 7 g
Protein: 10 g
Sodium: 18 mg

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