This is a vegan version of a pre- plant based favourite, and in my opinion tastes better! The chickpeas are hearty and satisfying, and it has a really nice tangy flavour. Both the chickpeas and the tahini are also a good source of protein!

(Makes four sandwiches)


1 tin chickpeas, drained and rinsed

3 tbsp tahini - try to find the runny Arabic ones!

1 tsp Dijon or brown mustard

1 tsp maple syrup or agave

1/4 red onion, diced

1/2 a medium celery stick, diced

About 40g diced pickle

1 tsp capers

Salt & Pepper

8 slices bread (we recommend sourdough!)



Red onion 



1. Roughly ash up the chickpeas in a bowl with a fork, leaving some whole.

2. Add the tahini, mustard, maple syrup/agave, red onion, pickle, celery, capers and salt & pepper to the bowl. Mix everything together, taste and adjust seasonings if needed.

3. Toast bread if you'd like, and make sandwiches with the chickpea tuna and any other prepared sandwich fillings - I used lettuce, tomato and onion. 

You can also make 'No Tuna' wraps or pittas if you'd prefer! 

vegansoy free

vegan, soy free 







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