“Chuna” Salad Sandwich


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Don’t want bread for your sandwich? Make your ‘wich any which way! Ditch the bread and wrap the fixings in a big lettuce, collard or kale leaf, or pile it on a bed of greens for a refreshing, lighter lunch! (Just be sure to add some extra greens to your cart when you’re shopping!)

Canned chickpeas make a delicious base for this “chuna” salad. Packed with flavor and protein, surrounded by veggies, and served on whole grain bread or Ikarian-Style Sourdough, this alternative to the tuna sandwich is one of our favorites.

Recipe from the Blue Zones Meal Planner.

Yield: 2 servings


2 cups no-salt canned chickpeas

4 slices whole grain bread

2 celery stalks

1 tomato

2 cups mixed greens

4 Dill pickles

3 tbsp vegan mayo

2 tbsp mustard

Salt & pepper to taste


  1. Rinse and drain the canned chickpeas. Toast the whole grain bread.
  2. Rinse and finely chop the celery stalk(s). Rinse the tomato and cut into thin slices. Rinse the mixed greens. If you like dill pickles or relish in your sandwich, finely chop the dill pickle, or slice it into long strips for a topping. (Or, keep it whole and enjoy it on the side.)
  3. In a bowl, mash the chickpeas with a fork until they’re roughly mashed. Combine the beans, vegan mayo, mustard, chopped celery stalk, chopped dill pickle, salt and pepper. Mix together with a fork until evenly mixed.
  4. Spread the ‘chuna’ salad on one side of whole grain bread. Top with tomato and/or dill pickle slices and mixed greens. Assemble your sandwich and enjoy.