Chickpea Tuna and Avocado Sandwiches

"No.1 June food: Plant-based ”Tuna Sandwiches”. Two days until my summer holiday and wrapping up here my last customer gigs, like these super-fun and delish sandwiches I designed for a client. Enjoy, my blossoms!"
-- @vanelja
Jump to Section
  • Recipe Card
Serves or Makes: 3

Recipe Card


  • For the Chickpea Filling:
  • 1, 10 1/2 oz can chickpeas
  • 4 tablespoon plant-based mayo or natural spread
  • 1/4 cup pickles, cut into small pieces
  • 1 small red onion
  • 2 tablespoon yellow mustard
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon maple syrup or raw organic honey
  • 1/4 teaspoon sea salt
  • small handful dill
  • ground black pepper, to taste
  • For the Toast:
  • 6 slices multi-grain gluten-free bread slices, toasted
  • 4 tablespoon Plant-based mayo or natural spread
  • 1/2 cup sprouts
  • 2 avocados
  • 1/4 cup fresh dill
  • Optional: edible flowers, such as dill flowers, oregano flowers, chives flowers or violets


  • Step 1

    Prepare the chickpea filling by smashing the chickpeas in a bowl, leaving some whole chickpeas in the mixture.

  • Step 2

    Stir in the rest of the chickpea filling ingredients. First, add a little bit of mustard and then add more, if needed.

  • Step 3

    Taste and add salt or pepper, as needed.

  • Step 4

    Divide the filling among 3 slices of toast.

  • Step 5

    Top with sprouts, avocado slices and dill.

  • Step 6

    Spread some mayo onto the other 3 slices of toast and place it on top.

  • Step 7

    Slip in some edible flowers and also place them on top of the toast. Serve and enjoy!