Name: Chickpea Tunacado Toasted Sandwich (Vegan)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Cuisine: British
Ingredients: 1 tin chickpeas, drained (240g drained weight); ½ red onion, small dice; 1 small bunch fresh chive, chopped small; 1 tsp Dijon mustard; 1 small garlic clove, crushed; ½ lemon, zest and juice; 30g dairy-free unsweetened yoghurt or vegan mayonnaise; 1 tbsp nutritional yeast, optional; Salt and pepper; 6 slices Jason’s Protein Sourdough, or other bread; 1 large tomato, sliced; 1 large avocado, sliced; Few sprigs fresh basil; Olive oil, for cooking

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Scroll to Recipe

This Chickpea Tunacado Toasted Sandwich is ideal for a quick high protein and high fibre lunch that’s plant-based and made with good-for-you ingredients. It’s vibrant, fresh and so delicious.

If you have seen or tasted the viral tuna-cada toastie from Joe and Juice, then you will be familiar with the vegan version using chickpeas, aka chickpea tuna-cado. This recipe is just so good and since making it, I have re-made this sandwich filler numerous times. It’s delicious spread between two slices of seeded sourdough as I have done here, and then toasted in a pan, or enjoy as a fresh sandwich, in a wrap or on toast as an open sandwich. The possibilities are endless, and one bread I come back to time and time again is Jason’s Sourdough. Made with only simple ingredients and with their own in-house starter culture, this is one of my favourite brands.

Two halves of a Chickpea Tunacado Toasted Sandwich — Chickpea Tunacado Toasted Sandwich

Why will I love this toastie?

This toasted sandwich is amazing:

Hearty, wholesome and delicious
Ready in 15 minutes or less
Ideal for a working from lunch
Bring it to a picnic
Easy to make just one or 5 sandwiches
Delicious as a toastie or as a fresh cold sandwich
The filling lasts 2-3 days in the fridge
Vegan take on the viral tuna-cado
Plant-based, egg-free and dairy-free
Contains no mayonnaise or butter
Easily gluten-free and already nut-free
Only takes a few steps to make
Packed with fresh tomato and avocado
Everyone will love it
Use the filling to go inside jacket potatoes, on crackers, on bread etc
Great for the gut
High in fibre
High in protein
Packed with vitamins and minerals

If you already love the sound of this sandwich, 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 my favourite and recommended products in the “shop the recipe” section.

For the filling:

Chickpeas: I use the Bold Bean Co queen chickpeas as they are so juicy, fat and plump and smash really well.
Red onion: chop this really small to add some crunch.
Fresh chive: to add freshness.
Dijon mustard: to add a little bit of heat and depth of flavour.
Garlic: for flavour.
Lemon: for tang we use the zest and juice.
Dairy-free yoghurt: I use the natural NUSH or Cocos Organic yoghurt in place of mayo to keep the filling lighter but just as creamy.
Nutritional yeast: to add a savoury flavour.
Salt and pepper: to season.

A plate with a Chickpea Tunacado Toasted Sandwich — Chickpea Tunacado Toasted Sandwich

Three halves of Chickpea Tunacado Toasted Sandwich — Chickpea Tunacado Toasted Sandwich

And to make the sandwiches:

Sourdough bread: I have used the Jason’s Sourdough seeded protei loaf which is so good. It’s so fluffy and naturally high in protein (10g per slice) and ideal for sandwiches.
Tomatoes: big tomatoes work best here as you can slice them.
Avocado: slice it up and add to the sandwich.
Basil: for freshness.
Olive oil: I use the Citizens of Soil as the quality of their extra virgin olive oil is amazing.

Is this gluten-free and nut-free?

The chickpea filling is naturally gluten-free, just make sure you use GF bread. This is also nut-free.

Two Chickpea Tunacado Toasted Sandwiches — Chickpea Tunacado Toasted Sandwich

Two halves of a Chickpea Tunacado Toasted Sandwich on a plate — Chickpea Tunacado Toasted Sandwich

How do I make this?

This is ready to go in a few steps:

Smash the chickpeas with a fork: to make a paste but small chunks are ok.
Stir in the rest of the chickpea filling ingredients: to combine.
Spread some filling on the bread: and top with tomato, avocado and basil.
Top with a second piece of bread: to make a sandwich.
Heat a large nonstick pan with oil: until hot.
Add the sandwich to the pan and cook for a few minutes: pressing down slightly.
Once golden, oil the top and flip over: to cook the second side.
Repeat to make all the toasties: and enjoy.

How long will it last?

Once toasted, this is best eaten straight away, or enjoy it cold later on (but best not to re-heat it). The sandwich filler will keep for 2-3 days in the fridge in a sealed container.

Close up of Chickpea Tunacado Toasted Sandwiches — Chickpea Tunacado Toasted Sandwich

What other recipes can I try?

For more lunch ideas: