Landscape, close-up tower of sandwiches, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Chickpea "Tuna" Salad Sandwich

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 servings


Chickpea "Tuna" Salad:

To serve:


  1. For the chickpea "tuna" salad: Put the chickpeas in a medium mixing bowl and mash down with a potato masher, so all the chickpeas are smashed but there’s still some texture. Add the vegan mayo, capers, cucumber relish, celery and red onion. Squeeze in the lemon juice and give it all a good mix. Season with the salt and pepper.
  2. For the sandwich: Spread a thin layer of vegan mayo on one side of a bread slice and a thin layer of mustard on another bread slice. Add a slice of roasted red pepper on the bottom piece of bread. Spoon in half of the chickpea "tuna" filling, top with some arugula and put on the lid. Cut in half.
  3. Repeat for the second sandwich.

Cook’s Note

This is also great scooped onto a baked potato or green salad.