Vegan toona salad sandwich

By Julie Daniluk
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  • 1 (414-millilitre) can white beans or chickpeas, rinsed and drained
  • 1/4 cup vegan mayo
  • 1 teaspoon Dijon or spicy brown mustard
  • 1/4 cup diced red onion
  • 1/4 cup diced celery
  • 1/4 cup diced pickle
  • 1 teaspoon capers, drained and loosely chopped
  • Pinch each sea salt and black pepper
  • 1 tablespoon hemp hearts (optional)


  • Grain-free bread or buns
  • Dijon or spicy brown mustard
  • Romaine lettuce
  • Tomato, sliced
  • Red onion, sliced


  1. Place the beans or chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
  2. Add vegan mayo, mustard, red onion, celery, pickle, capers, salt and pepper, and hemp seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
  3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
  4. Scoop a healthy amount of the chickpea mixture (about 1/2 cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwich.

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