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Chickpea 'Tuna' Salad Sandwich Filling

This tasty plant-based alternative to the Tuna Mayo Salad sandwich is creamy, crunchy, sweet, salty and tangy! It is really easy to make and perfect for lunchboxes.
Hands-on Time 9 mins
Total Time 9 mins
Course Lunch
Servings 3


  • 400 g / 14 oz can of chickpeas rinsed and drained
  • 3 TBSP vegan mayonnaise either home-made or shop-bought*
  • 1 TBSP light tahini
  • 1-2 TBSP freshly squeezed lemon juice
  • 1 tsp Dijon mustard
  • 2 tsp nori sprinkles (I use Clearspring)
  • ½ tsp dried dill
  • ¼ tsp salt
  • 50 g / ¼ cup canned sweetcorn drained
  • 40 g / ¼ cup dill pickles (aka cornichon gherkins) chopped


  • Place the chickpeas in a mixing bowl and roughly mash using a potato masher.
  • Add the mayonnaise, tahini, lemon juice and mustard and stir through until fully combined.
  • Add the dried dill, salt, sweetcorn and pickles and stir to combine. Taste test and adjust the seasoning to suit.
  • Store the sandwich filling in an airtight container in the fridge, where it will keep for three days.


* There are lots of options available now for vegan mayonnaise! You could either use a shop-bought mayo such as Hellmans, Vegenaise or M&S Plant Kitchen... or make you own. My 'Quick and Easy' Vegan Mayonnaise recipe can be found here.
Keyword Dairy-Free, Easy Vegan Meals, Egg-Free, Family Friendly, Gluten-Free, Lunchbox Ideas, Plant-Based, Vegan Sandwiches