So it’s been about a month since I went completely plant based. I wanted to try out some different lunch ideas because my veggie wrap was getting to be a little boring. I kept seeing vegan tuna salad recipes so I looked them up and found that this could be made a multitude of ways.

vegan egg tuna salad recipe sandwich
The two main ways I saw meant using tofu or chickpeas. Since I’m on a limited soy (like very limit) intake I decided to go with the chickpeas. The next issue was which way to make it. After reading multiple recipes and watching many videos I finally just asked my mother how she made her tuna and egg salad because that’s what I ate growing up.

I haven’t had tuna in over 15 years so I can’t even remember how it tastes. I decided to go with my mom’s egg salad recipe and subbed the pickle relish for finely chopped sweet pickles and I am seriously addicted! This was so easy to make, super affordable and so fulfilling. You can eat it in various ways, making it a lunch staple. Check out the quick recipe below!

vegan egg tuna salad recipe sandwich
Ingredients:
Serves 4

1 can Garbanzo (Chickpeas); drained and rinsed
1/4 white onion, finely chopped
1 1/2 small sweet pickles, finely chopped
2 tbsp vegan mayo (I used Earth Balance)
3-4 tbsp mustard (or to taste)
1/2 lemon, squeezed
Sea salt & pepper, to taste

You can lightly chop the beans in a food processor. I mashed them by hand in a large mixing bowl with a fork. Combine all ingredients and mix, add a little more mayo or mustard until desired taste. Serve on bread, in a wrap or as a salad and enjoy!

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