This giant sandwich truly is KIND OF A BIG DILL – like the best VEGAN TUNA SALAD SANDWICH you’ll ever have – especially if you love dill and pickles as much as us. In this recipe, we swap chickpeas for tuna to help create that perfect texture and flavor we all remember from our pre-vegan days.
Let’s Make This ‘Kind of a BIG DILL’ Vegan Tuna Salad Sandwich
I like to make this ahead of time so the flavors can combine while chilling in the fridge (at least 2 hours). To make these sammies open, drain, and rinse one can of chickpeas (or black eyed peas). In a food processor or with a fork, begin to mash them into a finer texture. Then, add the vegan mayo, lemon juice, capers, chopped dill pickle, red onion, celery, tamari, nutritional yeast (optional, but good) and other seasonings. Give it a good stir, taste, and adjust with salt and pepper if necessary. If you’re going for a more ocean-y flavor make sure to throw in some crushed nori or dulse flakes. I’ve even used a few teaspoons of Furikake and it was delicious!
Other Recipe Swaps
- Swap the chickpeas for canned black eyed peas
- Instead of mayo, try hummus or plain, plant-based yogurt
- Add crushed nori or dulse flakes for a more ocean-y flavor
- Add minced garlic or chives
- Stir in some Dijon
- Drizzle in some maple syrup for a touch of sweetness
- Throw in some shredded carrots
- Stir in some chia or hemp hearts for Omega’s
- Top with sunflower seeds
- Add mashed avocado for heart-healthy fats
Other Ways to Enjoy This Vegan Tuna Salad
- Add some cheese and grill it for a tuna melt
- Pile high on lettuce and make it a salad
- Wrap it in a tortilla
- Scoop it up with your favorite crackers or pita chips
- Use it as a dip with fresh veggies like celery, carrots, or bell peppers
For More Recipes:
Copycat Whole Foods Blackened Vegan Chick’n Salad
Creamy Vegan Seafood Enchiladas in White Sauce
Vegan Spinach and Artichoke Dip with Jalapeños
There’s plenty of reasons to ditch tuna and seafood and this article does a great job summarizing so I’ll link it here!
Kind of a Big Dill Vegan Tuna Salad Sandwich
Ingredients
- 1 15 Oz Can Chickpeas (or Black Eyed Peas) Drained and Rinsed
- ½ Cup Dill Pickles Chopped
- 3-4 tablespoon Vegan Mayo
- ¼ Cup Celery Diced (about 1 stalk)
- 2 tablespoon Red Onion Diced
- 1 tablespoon Capers Minced
- 1 tablespoon Lemon Juice
- 1 teaspoon Soy Sauce or Tamari
- ½ teaspoon Old Bay Seasoning Or Salt
- ½ teaspoon Dill
- 1 tablespoon Nutritional Yeast (Optional)
Instructions
- Drain and rinse chickpeas under cool water
- In a small bowl, mash chickpeas with a fork (or pulse a few times in a food processor)
- Add remaining ingredients and stir to combine. Taste and add salt and pepper if necessary
- Chill in fridge until ready to use
Leave a Reply