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A vegan tuna salad sandwich has lettuce and sliced tomatoes on it. There's a bowl of potato chips in the background.
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Vegan Tuna Salad

This Vegan Tuna Salad Sandwich makes a vegan twist on a popular, yet fishy kind of sandwich.
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 200kcal
Author Marly McMillen

Ingredients

  • 15 oz can chickpeas garbanzo beans, rinsed and drained
  • 1 tablespoon mustard
  • 2 tablespoons white miso paste
  • ½ cup vegan mayo
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon finely chopped red bell pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons finely chopped dill pickle (relish works too)
  • 1 teaspoon celery seeds
  • 1 teaspoon sea salt

Instructions

  • In a medium bowl, mash the chickpeas with a fork. They don't need to be all completely mashed, but mostly.
  • In a small bowl, combine the mustard, mayo and miso paste and stir together until well combined. Add the remaining ingredients and stir well.
  • Pour the mayo mix over the mashed chickpeas and stir until combined. Transfer to a lidded container and refrigerate for about 10 - 15 minutes before serving.

Notes

For the miso, Westbrae Mello Miso is my favorite and is sold at our local grocery store.

Nutrition

Calories: 200kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 975mg | Potassium: 120mg | Fiber: 4g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2.4mg | Calcium: 36mg | Iron: 1.2mg
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