Looking for a fresh, plant-based take on a classic tuna salad sandwich? This chickpea “tuna” salad is packed with texture and bright, savory flavor thanks to Native Forest Hearts of Palm and Quartered Artichoke Hearts.
Chickpeas create a hearty base, while chopped hearts of palm and artichoke hearts add a tender, flaky texture that works perfectly in a plant-based “tuna” salad. Fresh dill, capers, celery, red onion, and nori bring in plenty of briny, herby flavor, and everything gets tossed in a creamy lemon dill dressing.
This recipe has everything we want in a good sandwich filling: creamy, crunchy, tangy, and satisfying. The combination of chickpeas, artichoke hearts, and hearts of palm gives the salad plenty of texture without feeling heavy. It’s also easy to prep ahead. The salad gets even better after chilling for 20–30 minutes. Make a batch and keep it in the fridge for quick sandwiches and lunches throughout the week.
Pile it high on toasted sourdough with crisp lettuce, juicy tomato, cucumber, and sprouts for an easy lunch that’s fresh, filling, and completely plant-based.
Ingredients
Chickpea “Tuna” Salad
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can Native Forest Quartered Artichoke Hearts in Water, drained and patted dry
- 1 (15 oz) can Native Forest Organic Hearts of Palm, drained and patted very dry
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- 3 tablespoons fresh dill, chopped
- 2 tablespoons capers, roughly chopped
- 2 teaspoons nori flakes
Lemon Dill Dressing
- ¼ cup vegan mayo
- ¼ cup plain dairy-free Greek-style yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon caper brine
- 1 garlic clove, finely grated
- 1 tablespoon nutritional yeast
- 1 teaspoon dried parsley
- ½ teaspoon celery seed
- Salt and pepper, to taste
For Serving
- 8 slices thick-cut sourdough, gluten-free if desired
- Romaine lettuce
- Sliced tomato, lightly salted and blotted
- Thinly sliced cucumber
- Sprouts or microgreens
Instructions:
- Add the chickpeas to a large mixing bowl and gently mash about half with a fork or potato masher, leaving the rest whole for texture.
- Finely chop the artichoke hearts and hearts of palm into pieces about the same size as the whole chickpeas. Add them to the bowl with the celery, red onion, fresh dill, capers, and nori flakes.
- In a small bowl, whisk together the vegan mayo, dairy-free yogurt, Dijon mustard, lemon juice, caper brine, garlic, nutritional yeast, dried parsley, celery seed, salt, and pepper until smooth.
- Pour the dressing over the chickpea mixture and gently fold until evenly coated. Be careful not to overmix so the salad keeps plenty of texture.
- Taste and adjust with additional salt, pepper, or lemon juice as needed. Refrigerate for 20–30 minutes to let the flavors meld.
- Toast the sourdough slices until golden and crisp.
- Layer the toasted sourdough with romaine lettuce, a generous scoop of chickpea “tuna” salad, tomato, cucumber, and sprouts or microgreens. Top with another slice of sourdough and enjoy! by @jackfruitfulkitchen
