This mock-tuna salad sandwich is simple, filling, flavorful, high in plant-based protein, and 100% cruelty free! Throw it together in just 10 minutes!
Tuna fish sandwiches were always a favorite of mine. Even when I was a kid, believe it or not. Tuna melts made the best easy lunch. I guess you could say it’s like a comfort food to me, lol. But now that I’m aware of just how detrimental over-consumption of tuna fish can be to our health, and that eating fish is really no different than eating any other animal, I made the personal decision to cut it out altogether.
Despite the fact that digesting fish results in a slightly less acidic residue than digesting a land animal, (for example, a cow) does, fish and other sea life are intelligent creatures with sensitive nerves and brains. And contrary to popular belief, (remember that Nirvana song? “Its ok to eat fish cause they don’t have any feelings,” If you know, you know.) FISH FEEL PAIN and fear! So basically, as far as blood alkalinity principles go, fish is a better choice than land animal. As far as ethics go, in my opinion, plant-based is the best choice!
Enter: my Vegan Chickpea “Tuna” Salad Sandwich!
A food like the humble chickpea can really stretch the boundaries of what it means to be plant-based. Much like cauliflower, chickpeas can be used in a million different ways. They can take on many different flavors and textures. And as you probably know, they’re an excellent source of vegan protein! If you’re looking for a satisfying sweet treat, check out my Chickpea Chocolate Chip Cookie Pie!
I really wanted a mercury-free, cruelty-free, plant-based alternative to tuna. Something filling and high in protein with a similar mouthfeel to the tuna salads I used to love. And I think I figured it out! I hope you love this simple recipe, and please let me know if you do! xx
- 1 can organic chickpeas drained & rinsed
- 2-3 tablespoons vegan mayo
- 1 stalk organic celery diced
- 1/2 diced red onion or sub 1/2 tbsp dried onion flakes
- 1/2 tablespoon dijon mustard
- 2-3 tablespoons lemon juice
- pinch himalayan pink salt
- pinch black pepper
- Drain and rinse chickpeas. I like to pat dry with a paper towel.
- Wash and prep your veggies. Dice celery and onion into small pieces. Use more or less depending on your preference.
- Add all ingredients to a large bowl. Mix everything well to combine then take a large fork or potato masher and mash the chickpeas until mixture reaches desired consistency. I like mine a little mashed but not overly mushy.
- This recipe should make enough for about two servings. Eat it on bread with lettuce and tomato, a wrap, as a “tuna melt” with some vegan cheese on top, or right out of the bowl! 🙂
Store leftovers in refrigerator an airtight container for up to 5 days.
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