“No-Tuna” Salad Sandwich

16 10 649
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 2
“No-Tuna” Salad Sandwich
Health Highlights
This “no-tuna” salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal


1 can (15oz) Chickpeas, canned, drained
3 tbsp Tahini
1 tsp Dijon mustard, whole grain (or spicy)
1 tbsp Maple syrup (or agave nectar)
1/4 cup Red onion (diced)
1/4 cup diced Celery (diced)
1/4 cup Dill pickles (diced)
1 tbsp drained Capers, canned ( drained and loosely chopped)
1 pinch Salt
1 dash Black pepper
1 tbsp hulled Sunflower seeds
4 slice Bread, sprouted, whole grain, Ezekiel 4:9
1 tsp Dijon mustard, whole grain (or spicy brown)
1 leaf Lettuce, romaine
1/2 medium Tomato (sliced)
1/4 medium Red onion (sliced)


1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower 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 second slice of bread. Repeat for additional sandwiches.
Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.


This is my basic go-to mock tuna salad. You can also add dulse (a type sea weed) to give it a more authentic flavor. Also works great as an addition to any salad! 

Nutrition Facts

Per Portion

Calories 649
Calories from fat 196
Calories from saturated fat 21.2
Total Fat 21.7 g
Saturated Fat 2.4 g
Trans Fat 0
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 5.8 g
Cholesterol 0
Sodium 1103 mg
Potassium 770 mg
Total Carbohydrate 94 g
Dietary Fiber 21.9 g
Sugars 18.7 g
Protein 31 g

Dietary servings

Per Portion

Grain 1.9
Meat Alternative 2.1
Vegetables 3.1

Energy sources