Here’s a recipe for a delicious “No-Tuna” Salad Sandwich! This plant-based twist on a classic tuna salad features mashed chickpeas, a creamy tahini dressing, and tangy flavors from pickles and capers. It’s perfect for sandwiches, wraps, or even as a topping for salads.

“No-Tuna” Salad Sandwich

Serves: 2–4
Prep Time: 15 minutes

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Ingredients

For the “No-Tuna” Salad:

• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tbsp tahini (or vegan mayonnaise for a creamier texture)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp pickle relish (or finely chopped pickles)
• 1 tbsp capers, drained and chopped
• 1 small celery stalk, finely chopped
• 1 green onion, finely sliced (or 2 tbsp red onion, finely chopped)
• 1 tsp soy sauce (or tamari for gluten-free)
• Salt and black pepper, to taste

For the Sandwich:

• 4 slices of your favorite bread (toasted, if desired)
• 4 leaves of lettuce (e.g., romaine or butter lettuce)
• 1 tomato, sliced
• Optional: 1 avocado, sliced

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Instructions

Step 1: Prepare the “No-Tuna” Salad

1. In a large bowl, use a fork or potato masher to mash the chickpeas. Leave some chunks for texture.
2. Add tahini, Dijon mustard, lemon juice, pickle relish, capers, celery, green onion, and soy sauce. Mix until well combined.
3. Taste and season with salt and black pepper. Adjust flavors as desired (add more lemon juice for tanginess or tahini for creaminess).

Step 2: Assemble the Sandwich

1. Spread a generous amount of the “No-Tuna” salad on one slice of bread.
2. Top with lettuce leaves, tomato slices, and optional avocado slices.
3. Place the second slice of bread on top and press gently.
4. Slice the sandwich in half and serve immediately.

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Serving Suggestions:

• Wraps: Use the “No-Tuna” salad as a filling for whole-grain tortillas or collard greens.
• Salad topper: Serve over a bed of greens with a drizzle of olive oil and lemon juice.
• Cracker dip: Pair with crackers or veggie sticks for a quick snack.

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Tips & Variations:

• Make it nutty: Add a tablespoon of almond butter or peanut butter for an extra nutty flavor.
• Add texture: Toss in sunflower seeds, chopped walnuts, or dried cranberries.
• Gluten-free option: Serve on gluten-free bread or in a lettuce wrap.
• Storage: Store leftover salad in an airtight container in the fridge for up to 3 days.

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This “No-Tuna” Salad Sandwich is packed with flavor, easy to prepare, and perfect for meal prep.