This is an oil-free vegan chickpea “tuna” salad sandwich made with no mayo. It’s an easy and quick lunch that can be made in about 15 minutes using tahini and dijon mustard to give your chickpea salad a creamy texture.
- 1 ((15 ounces) 425 g))can of chickpeas, drained and rinsed
- 1/4 cup (45 g) diced dill pickle (or use your favorite type of pickle)
- 1 celery rib, diced (about 1/2 cup)
- 2 tablespoons tahini
- 1 1/2 tablespoon Dijon mustard
- 1 tablespoon water
- 2 teaspoons maple syrup
- 1 teaspoon dill weed (dried dill leaves)
- 1/4 teaspoon garlic powder
- Pinch of salt and pepper, or to taste
- 8 slices whole-wheat bread
- Sliced tomatoes
- Sliced cucumbers
- Drain chickpeas and mash them in a bowl with the back of a fork or potato masher.
- Then add the rest of your ingredients to the mashed chickpeas.
- Stir everything until combined. While stirring I mash more of the chickpeas into the tahini/mustard mixture to make it creamier.
- Taste for seasoning, and adjust to your preferences. If it’s too dry, add a tablespoon of tahini at a time to reach your desired texture.
- Store the leftover chickpea salad in the refrigerator inside an air-tight container for about 3-4 days.
- Serve on whole-wheat bread, crackers, lettuce cups, or whatever your heart desires
Buy tahini with only one ingredient, sesame seeds. There may be natural oil separation, which is normal, just stir the tahini to combine the separated oil back into the paste. Make sure you don’t measure it out before you’ve dealt with the separation.
- Prep Time: 15 minutes
- Category: Main Course
- Method: no-bake
- Cuisine: American
Keywords: chickpea salad sandwich no mayo, vegan chickpea tuna salad recipe