Julie's Vegan Toona Salad Sandwich | Featured on the Marilyn Denis Show

recipe May 13, 2020

Looking for a vegan tuna salad swap? Try chickpeas!


For the salad: 

1 (14-oz) can    organic white beans or chickpeas, rinsed and drained

1/4 cup             vegan mayo (example)

1 teaspoon      organic Dijon or spicy brown mustard

¼ cup                red onion, diced

¼ cup                celery, diced

¼ cup                pickle, diced

1 teaspoon      capers, drained and loosely chopped

pinch                sea salt 

1 tablespoon  hemp hearts (optional)

For serving:

Grain-free bread or buns (example)

Dijon or spicy brown mustard

Romaine lettuce

Tomato, sliced

Red onion, sliced



1. Place the beans or chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.

2. Add vegan mayo, mustard, red onion, celery, pickle, capers, salt and pepper, and hemp seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.

3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).

4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with the second slice of bread. Repeat for the additional sandwich.

Makes 2 sandwiches


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