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not tuna sandwich

We've officially entered the "busy season" and we all know it's easy to skip a meal or grab the easiest (aka not healthiest) option available when we are short on time. As a plant based "newbie" this recipe was a wonderful discovery and makes a great alternative to skipping lunch. It's definitely become a favorite in our weekly meal plan rotation.

The NOT Tuna Sandwich has the zest, crunch and comfort you'd expect from the real deal minus the tuna smell and it's so easy to make. It will keep in the fridge for 4-5 days, so make it over the weekend & on your busiest days (when you need that energy the most), it's ready! Let us know what you think. We swear you'll never go back to the real thing!

Serves: 4

Prep/Cook Time: 15 min


  • 1 - 15oz can chickpeas, rinsed and drained

  • 3 TBSP tahini

  • 1 tsp Dijon mustard

  • 1 TBSP pure maple syrup

  • 1/4 c diced red onion

  • 1/4 c diced celery

  • 1/4 c diced pickle

  • 1 tsp capers, drained and loosely chopped

  • Healthy pinch each sea salt & freshly ground black pepper

  • 1 TBSP roasted, unsalted sunflower seeds (optional)

For Serving


  1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.

  2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.

  3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).

  4. Scoop a healthy amount of the chickpea mixture (about 1/2 c) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

  5. Enjoy!


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