Vegan Tuna Salad Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based take on tuna salad using mashed chickpeas and creamy avocado, seasoned with mustard and pickles. Quick to make, satisfying, and great for lunch or a casual dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-15 oz. cans of chickpeas (garbanzo beans, drained and rinsed (3 cups))
- 1 ripe avocado (pitted and mashed (120 g))
- 2 celery stalks and leaves (minced (1 cup, 140 g))
- ½ red onion (minced (1/2 cup, 70 g))
- 1-2 tbsp dijon or yellow mustard (30 g)
- 2 tbsp minced dill pickles (20 g)
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- sandwich bread (for serving)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 826mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 183mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 826MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.