Vegan Tunacado Sandwich (Joe & The Juice-Inspired)

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Recipe Intro From veg.corner

This plant-based take on the viral tunacado sandwich swaps tuna for a savory chickpea mash, layered with creamy avocado, juicy tomato, and a bright almond pesto. It’s fresh, filling, and easy to prep ahead for lunch.

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  • Recipe Card
Prep time: 15mins
Serves or Makes: 1 sandwich

Recipe Card

ingredients

For the almond pesto:

  • 1 handful fresh basil leaves
  • 1/4 cup raw almonds
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 - 2 tablespoons water, as needed

ingredients

For the chickpea “tuna”:

  • 1/2 cup canned chickpeas, rinsed and mashed
  • 1 1/2 teaspoons tahini
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons nutritional yeast
  • 1 tablespoon capers, chopped
  • 1/2 sheet nori, finely shredded or crumbled
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

ingredients

For the sandwich:

  • 2 slices sandwich bread, toasted if desired
  • 1/2 ripe avocado, thinly sliced
  • 1 medium ripe tomato, thinly sliced

Method

  • Step 1

    Make the pesto: In a small blender or food processor, pulse basil, almonds, nutritional yeast, garlic powder, salt, and pepper. Add water a little at a time until it becomes a thick, spreadable paste. Set aside.

  • Step 2

    Make the chickpea “tuna”: In a bowl, mash chickpeas with tahini, lemon juice, nutritional yeast, capers, nori, salt, and pepper until combined but still a bit chunky.

  • Step 3

    Assemble the sandwich: Spread almond pesto on one or both slices of bread. Layer the chickpea mixture, avocado, and tomato. Close the sandwich and press gently.