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Chickpea Tuna Salad on toast and ready to made into a sandwich with pickles, red onions, and greens

Chickpea “Tuna” Salad

  • Author: Chef Cindy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 - 6 servings 1x
  • Category: Lunch
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan


Chickpea “Tuna” Salad is a tasty vegan sandwich salad made with chickpeas, cashews and hearts of palm. It is super easy to make and great to eat over salad greens also!



3/4 cup cashews, soaked

1/2 cup water

2 garlic cloves, chopped

1 tablespoon dulse flakes

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon sea salt

1 cup hearts of palm, chopped

2 cups cooked chickpeas

4 scallions, sliced thin

2 tablespoons nutritional yeast

1 red onion, sliced thin

whole grain bread, sliced

1 jar sandwich pickles

1 cup spinach leaves or microgreens


  1. Drain and rinse soaked cashews. Add to a food processor with water, garlic cloves, oil, lemon juice and salt. Pulse until creamy.
  2. Add hearts of palm and chickpeas and pulse until combined but chunky.
  3. Transfer to a bowl and mix in scallions and nutritional yeast. Adjust seasoning for desired taste with salt & pepper.
  4. Toast bread. Top bottom slice of bread in order – chickpea tuna, pickle, red onion and greens. Cover with top slice of bread. Slice in half with a sharp knife.


Note: If you didn’t soak your cashews overnight , no worries! Quick tip – add cashews to a heatproof measuring cup. Cover cashews with approximately 2 cups of boiling water and soak for 15 minutes. Drain and ready to use. 

Keywords: chickpea tuna salad, vegan tuna salad hearts of palm, chickpea salad sandwich no mayo, vegan toona