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Mediterranean “Tuna” Salad Sandwich

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Make this Mediterranean Tuna Salad Sandwich if you're looking for the perfect vegan picnic recipe! A plant based twist on a classic, this nostalgic sandwich is made with chickpeas, artichoke hearts, hearts of palm, celery, dill, capers, nori, and a creamy lemon dill dressing that ties it all together! Serve it on toasted sourdough, over greens, with crackers, or as a vegan tuna melt for a fresh, satisfying lunch.

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The Best Vegan Tuna Salad!

Growing up, tuna salad sandwiches were a staple in our house.

They were one of those simple, comforting lunches that always hit the spot, especially during the summer. This version brings back all of those nostalgic flavors I remember. Creamy, salty, a little briny, bright from lemon, crunchy from celery, and perfect piled between two slices of toasted bread.

This Mediterranean Tuna Salad brings back all of those nostalgic flavors I remember, but swaps the tuna for wholesome plant based ingredients that somehow make it even better.

Why I Love This Tuna Salad Recipe

One of my favorite things about this vegan tuna salad is how versatile it is. Pile it high onto toasted sourdough with crisp lettuce, juicy tomato, cucumber ribbons, and sprouts, or turn it into the ultimate vegan tuna melt by adding your favorite dairy-free cheese and broiling until hot, melty, and golden. It’s equally delicious served over greens, scooped with crackers, tucked into lettuce cups, or packed for an easy lunch on the go.

I look to this recipe all summer long. It holds up beautifully in the refrigerator, making it perfect for meal prep, packing in a cooler for a beach day, bringing on a picnic, or wrapping up for your next hike. Fresh, bright, protein-packed, and incredibly satisfying, this vegan tuna recipe is proof that a few pantry staples can turn into something you’ll want to make on repeat.

What is Vegan Tuna Salad Made From?

There are a few ways that people typically mimic tuna when making vegan tuna salad. In this other recipe of mine, I used only chickpeas to create a curry tuna situation, and it was delicious! I’ve also used watermelon to mimic tuna poke before, and it was really cool to watch it transform.

But in this recipe? We’re using Edward & Sons Native Forest® Artichoke Hearts and Hearts of Palm. Combined with protein-packed chickpeas, fresh dill, capers, and a creamy lemon dressing, they create a sandwich that’s light, satisfying, and packed with flavor in every bite. Chickpeas create the hearty base and add protein and fiber. Hearts of palm bring that flaky, tender texture that makes this feel like a true vegan tuna alternative. Artichoke hearts add a savory, slightly tangy Mediterranean flavor that makes the salad taste fresh and layered.

The result is a mock tuna salad that tastes creamy, fresh, briny, and satisfying, but is completely vegan and plant based. Make this even if you aren’t plant-based; I really don’t think you’ll miss the original.

Mediterranean “Tuna” Salad Ingredients

Every ingredient in this recipe has a role to play. Texture is everything here, so the combination really matters! Here’s what you’ll need:

Chickpeas: create the salad’s hearty base. When you mash about half of them, they help hold everything together while still leaving enough whole chickpeas for texture. They also add plant-based protein and fiber, making this a satisfying, healthy lunch and a great high-fiber lunch option.
Edward & Sons Native Forest® Quartered Artichoke Hearts: add a tender, savory, slightly tangy bite that gives this salad its Mediterranean flavor. They make the salad feel fresh and bright while adding a beautiful texture that pairs perfectly with chickpeas and hearts of palm.
Edward & Sons Native Forest® Hearts of Palm: are the ingredient that really helps mimic tuna. When chopped and gently folded into the salad, they have a soft, flaky texture that works so well. Just be sure to pat them very dry so the salad stays creamy instead of watery.
Celery: adds the classic tuna salad crunch. It keeps the texture fresh and crisp, which is especially important in a creamy salad.
Red Onion: adds sharpness and a little bite. Finely dicing it makes sure you get flavor without overpowering the salad.
Fresh Dill: gives this salad its bright, herby flavor. It pairs so well with lemon, capers, and the creamy dressing.

Capers: bring that salty, briny Mediterranean flavor that makes this feel like a true Mediterranean recipe. Roughly chopping them helps distribute their flavor throughout every bite.
Nori Flakes: add a subtle ocean-inspired flavor without making the salad taste fishy. It’s one of the easiest ways to give a vegan tuna salad that familiar savory note.
Vegan Mayo: creates the dressing’s creamy base. It gives the salad that classic tuna salad richness.
Plain Dairy-Free Greek-Style Yogurt: lightens up the dressing while keeping it creamy and tangy.
Dijon Mustard: adds tang and sharpness. It helps wake up the creamy dressing and brings everything together.
Fresh Lemon Juice: adds brightness and keeps the salad from feeling too heavy. It’s essential for that fresh Mediterranean flavor.
Caper Brine: works like the pickle juice in a classic tuna salad. It adds salty, briny acidity and deepens the flavor of the dressing.
Garlic: grated garlic adds savory depth. A little goes a long way.
Nutritional Yeast: adds a savory, slightly cheesy flavor that makes the dressing taste more complex.
Dried Parsley and Celery Seed: these add classic deli-style flavor and make the dressing taste nostalgic in the best way.

How to Make Mediterranean “Tuna” Salad Sandwiches

Making this vegan tuna sandwich is quick and easy, and so easy to serve up!

Mash the Chickpeas

Add the drained and rinsed chickpeas to a large mixing bowl. Using a fork or potato masher, gently mash about half of them. You don’t want a paste; you want some chickpeas mashed to help hold the salad together, and some left whole for texture.

Chop and Fold in the “Tuna” Ingredients

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, chopped capers, and nori flakes. Try to keep everything fairly small, so the salad scoops nicely and holds together in a sandwich.

Whisk the Lemon Dill Dressing

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. Taste the dressing before adding it to the salad. You want it creamy, tangy, briny, and bright.

Mix Gently and Chill

Pour the dressing over the chickpea mixture and gently fold until everything is evenly coated. Be careful not to overmix. You want plenty of texture from the chickpeas, hearts of palm, artichoke hearts, celery, and capers. Refrigerate for 20–30 minutes to allow the flavors to meld. This little chill time makes such a difference!

Build the Sandwiches

Toast the sourdough until golden brown. Layer each sandwich with romaine lettuce, a generous scoop of the “tuna” salad, lightly salted tomato slices, thin cucumber slices, and sprouts or microgreens. Top with the remaining slice of toasted sourdough and enjoy!

Mediterranean Tuna Salad Variations

One of the things I love about this tuna salad recipe is that there are so many ways to enjoy it aside from just between two pieces of bread! Here are a few additional ways to switch it up:

For a vegan tuna melt, pile the salad onto toasted bread, add your favorite dairy-free cheese, and broil until warm, golden, and melty.
For a lighter option, serve it in lettuce cups or over a big salad with cucumber, tomato, olives, and extra dill.
For extra Mediterranean flavor, add chopped olives, roasted red peppers, sun-dried tomatoes, cucumber, or a drizzle of olive oil.

What to Serve with Mediterranean Tuna Salad Sandwich

This is the perfect sandwich for a picnic, day at the beach or just a chilled-out Saturday when you don’t want to make anything complicated! If you want to get truly nostalgic, serve it with some kettle chips, pickles, and a fruit salad.

For a picnic, pack the salad separately from the bread and assemble the sandwiches when you’re ready to eat. That way the bread stays toasty and fresh. Same with a beach day or hike: wrap the sandwich tightly in parchment and keep it chilled in a cooler. It’s the perfect picnic food because it’s creamy, filling, fresh, and easy to transport.

Vegan Tuna Salad FAQ

Does vegan tuna salad taste like tuna? It has the same creamy, briny, savory feeling as classic tuna salad, but it doesn’t taste exactly like fish. The hearts of palm, artichoke hearts, chickpeas, capers, lemon, and nori create a really satisfying plant-based version with familiar flavors.

How long does vegan tuna salad last? Store the salad in an airtight container in the refrigerator for up to 4 days. Stir before serving and taste to adjust with extra lemon juice, salt, or pepper if needed.

Can I make this ahead of time? Yes. This recipe is perfect for meal prep. In fact, it tastes even better after chilling for at least 20–30 minutes because the flavors have time to meld.

Can I use pickle juice instead of caper brine? Totally, if you don’t have or like capers, you can skip them completely and replace them with pickles and pickle juice.

Is this good for packed lunches? Very. This is one of my favorite vegan sandwiches for lunch because the filling holds up well and can be made ahead.

Did you make this recipe?

I would love to hear how you liked it and where you ate your sandwich! Leave a rating and review below and then try these other easy picnic recipes next:

Cranberry Walnut Vegan “Chicken” Salad

Vegan Egg Salad

Curried Chickpea Salad Sandwich

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Mediterranean "Tuna" Salad Sandwich

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Main Course

Calories: 707

Equipment

toaster

Ingredients

Tuna Salad Ingredients

15 oz canned chickpeas, drained and rinsed
15 oz Edward & Sons Native Forest quartered artichoke hearts in water, drained and patted dry
15 oz Edward & Sons Native Forest hearts of palm, drained and patted very dry
2 celery stalks, finely chopped
¼ cup red onion, finely diced
3 tbsp fresh dill, chopped
2 tbsp capers, roughly chopped
2 tsp nori flakes

Lemon Dill Dressing Ingredients

¼ cup vegan mayo
¼ cup plain dairy-free Greek-style yogurt
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
1 tsp caper brine
1 garlic clove, finely grated
1 tbsp nutritional yeast
1 tsp dried parsley
½ tsp celery seed
salt and pepper, to taste

For Serving

8 slices thick-cut sourdough, gluten free if desired, toasted
romaine lettuce
sliced tomato, lightly salted and blotted
thin cucumber slices
sprouts or microgreens

Method

Add the chickpeas to a large mixing bowl and gently mash about half of them using a fork or potato masher.
Finely chop the artichoke hearts and hearts of palm into pieces about the same size as the whole chickpeas. Add them to the bowl along with the celery, red onion, fresh dill, chopped 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 everything is evenly coated. Be careful not to overmix - you want plenty of texture. Taste and adjust with additional salt, pepper, or lemon juice if needed.
Refrigerate for 20–30 minutes to allow the flavors to meld.
Toast the sourdough until golden brown. Layer each sandwich with butter lettuce, a generous scoop of the "tuna" salad, lightly salted tomato slices, cucumber slices, and sprouts or microgreens. Top with the remaining slice of toasted sourdough and enjoy immediately.

Nutrition

Serving 1sandwichCalories 707kcalCarbohydrates 117gProtein 25gFat 15gSaturated Fat 2gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 1720mgPotassium 2326mgFiber 12gSugar 26gVitamin A 258IUVitamin C 14mgCalcium 139mgIron 9mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Mediterranean “Tuna” Salad Sandwich