Mediterranean "Tuna" Salad Sandwich

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.

Course Main Course

Cuisine American

Keyword 30 minute meals, dairy free, gluten free, meal prep, mock tuna, picnic, plant based

Prep Time 20

Total Time 20

Servings servings

Calories 707kcal

Author Jackie Akerberg

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

Instructions

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