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Vegan Chickpea "Tuna" Salad Sandwiches


This vegan take on traditional tuna salad sandwiches uses chickpeas instead of fish, and adds a tangy and creamy dressing. The result is a satisfying and healthy sandwich that's perfect for lunch or dinner.

: Vegan Fusion
Servings: 1


  • 1 can chickpeas (drained and rinsed)
  • 1/4 cup vegan mayonnaise (such as Vegenaise)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped celery
  • 2 slices whole wheat bread or buns


  1. In a medium bowl, mash the chickpeas using a fork or a potato masher until they're mostly smooth.
  2. Add the vegan mayonnaise, parsley, lemon juice, salt, and black pepper to the mashed chickpeas. Mix until well combined.
  3. Stir in the chopped celery.
  4. Spread the "tuna" salad onto two slices of whole wheat bread or buns.
  5. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.

Matching Wines

Sauvignon Blanc: This crisp and refreshing white wine is perfect for pairing with the tangy and creamy flavors of the chickpea "tuna" salad. Its citrus notes will complement the lemon juice, while its acidity will cut through the richness of the mayonnaise.

Pinot Grigio: This Italian white wine is another great match for this recipe. Its flavors of green apple, pear, and a hint of citrus will complement the freshness of the parsley and the tanginess of the lemon.

Rosé: For a lighter and more refreshing option, try pairing this sandwich with a dry Rosé. The fruit notes in the wine will complement the sweetness of the bread, while its acidity will cut through the richness of the mayonnaise.