Go Back
+ servings
Vegan Tuna Salad Sandwich

Vegan Tuna Salad Sandwich

Nisha Vora
This Vegan Tuna Salad Sandwich is made with chickpeas and hearts of palm, seasoned with dulse flakes for a taste of the ocean, and finished with classic American ingredients like sweet pickle relish. It’s the new “I can’t believe it’s not tuna!”
5 from 8 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Lunch
Cuisine American
Servings 4


  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup canned hearts of palm, rinsed and drained
  • 1/3 cup vegan mayo, (I used Sir Kensington’s Fabanaise)
  • 4 teaspoons spicy brown mustard, or regular mustard
  • 2 celery ribs, diced
  • 2 teaspoons celery seeds
  • 2 tablespoon sweet pickle relish
  • 2 tablespoons nutritional yeast
  • 2 Nori sheets, crumbled (or substitute with Dulse flakes)
  • 2 tablespoons fresh lemon juice
  • Sea salt or kosher salt to taste
  • For serving: 8 slices of hearty whole grain bread, or sliced baguette (use gluten-free bread for a gluten-free option)
  • Optional sandwich toppings: romaine or leaf lettuce, sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles


  • Place all of the ingredients for the tuna salad (chickpeas through lemon juice) in a food processor. Pulse 15-25 times, not more than 20 seconds, until well-incorporated and combined but still chunky. Season to taste, adding salt as needed.
  • Spread the tuna salad onto four slices of bread bread and top each optional sandwich toppings if desired. Top each with another slice of bread and enjoy.


Keyword gluten-free, nut-free, sandwich, soy-free, tuna
Tried this recipe?Let us know how it was!