Chickpea “Tuna” Smash Sandwich (Vegan Gluten-Free)
This Chickpea “Tuna” Smash Sandwich is a 5-minute lunch that is packed with fibre and protein and tastes is amazing. It’s creamy, tangy, crunchy, wholesome and perfect for a plant-based, gluten-free meal.
If you love a good sandwich and are looking for a fresh idea for January (whether you’re looking to incorporate more plants, more plant-based meals, want to try something new, or are looking for a healthier alternative to a mayo-based filling), this is it. It is packed with fibre and protein and takes 5 minutes to make. Smash up all the filling and spread into bread or toast as shown here, or spoon it into a wrap, a pitta bread or enjoy on top of a baked potato.
Why will I love this?
This sandwich is amazing:
- Creamy, crunchy, smooth and tangy
- Contains no dairy or eggs
- Naturally plant-based and gluten-free
- Egg-free
- Packed with fibre and protein
- Ready in 5 minutes
- Can be made ahead of time and kept in the fridge
- Delicious on toast, wraps, pitta breads or potatoes
- A great plant-based alternative to tuna mayo
- Tastes amazing
- Filling and wholesome
- Contains a variety of plant points
- A balanced meal
- Great for lunch for you or for friends and family
- Delicious to try something new
If you already love the sound of this sandwich filler, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see the “shop the recipe” section for my recommended products.
For the filling:
- Chickpeas: I use the Bold Bean Co chickpeas as they are so plump and juicy and smash really well. Other chickpeas may be firmer so may take more time to mash up.
- Vegan cream cheese: I use the NUSH cream cheese which is delicious and creamy and almond-based. You can use other dairy-free alternatives, too.
- Chive: fresh is best, and this adds so much flavour. You can also use fresh parsley or coriander, if you prefer.
- Spring onion: for a crunch or you can use raw red onion, too.
- Gherkins: these add crunch and saltiness.
- Dijon mustard: this adds richness of flavour.
- Lemon juice: for tang.
- Nutritional yeast: this adds an umami-like richness and savouriness without tasting cheesy. If you don’t have any, feel free to skip it.
- Salt and pepper: to season.
And to make it a sandwich:
- Sourdough, rye or your favourite bread: use whatever you prefer, I love Jasons.
- Vegan cream cheese: as above.
- Salad greens: like lettuce, watercress, spinach or some salad from a salad bag.
- Optional extras: like microgreens, olive oil, chilli flakes and sesame seeds are all added extras, if you like.
Is this gluten-free and nut-free?
This filling is gluten-free and nut-free, just check that your bread is gluten-free. Also make sure that your vegan cream cheese does not contain nuts.
How do I make the “chuna”?
The filling is effortless to make:
- Add the chickpeas to a bowl: and smash with a fork.
- Add all of the other filling ingredients: and smash or stir in.
- Toast your bread: or keep it un-toasted.
- Spread with toast or bread with vegan cream cheese: and add some salad.
- Spoon over the filling: sandwich together, and enjoy.
How long will it last?
The filling will keep for 2-3 days in the fridge in a sealed container, but best eaten straight away or later that day, when spread onto bread/in a sandwich etc.
What other recipes can I try?
For more ideas for lunch or a quick dinner:
- Creamy Curried Chickpeas on Toast
- Miso Sticky Tomato Beans on Toast
- Tomato Gochujang Beans on Toast
- Green Goddess Pasta Salad
- BBQ Shredded Tofu Hummus Sandwiches
Chickpea "Tuna" Smash Sandwich (Vegan Gluten-Free)
This Chickpea "Tuna" Smash Sandwich is a 5-minute lunch that is packed with fibre and protein and tastes is amazing. It’s creamy, tangy, crunchy, wholesome and perfect for a plant-based, gluten-free meal.
Ingredients
For the Chickpea “Chuna” Smash:
- 240g chickpeas (from 1 tin, drained)
- 2 large tbsp vegan cream cheese
- 1 tbsp freshly chopped chive
- 2 spring onions, chopped
- 30g gherkins, chopped small
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast, optional
- Salt and pepper
To Serve:
- 4 slices bread e.g. sourdough
- 4 tbsp vegan cream cheese
- 2 handfuls salad greens
- Optional: microgreens, olive oil, chilli flakes, sesame seeds
Instructions
- Into a large mixing bowl, add the chickpeas and smash with a fork to make a smooth-ish mix with some chunks.
- Add in all of the other ingredients and stir well.
- Toast the bread, spread on the vegan cream cheese, add some salad greens and top with the chickpea chuna smash. If you like, add in some microgreens, olive oil, chilli flakes and sesame seeds.
- Enjoy straight away, or keep the chickpea mix in the fridge for 2-3 days in a sealed container.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chickpea “Tuna” Smash Sandwich so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chuna love x
Skip to Recipe