Recipe Easy Healthy Vegan Tunacado Sandwich

Prepare to be hooked on this tasty plant-based dish!

March 10, 2023

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Silver Hills Bakery

Once you try our mouthwatering Vegan Tunacado Sandwich on The Big 16 bread, you’ll be hooked! It’s the perfect recipe for quick and easy lunches, and simply satisfying dinners!

Satisfy ravenous post-practice teens and the hungriest hollow-legged humans at your table! Start with a high fibre base of sprouted bread—then level-up! Pile on more plant-based protein, fibre, and healthy fats with the chickpeas and avocado in our Vegan Tunacado Sandwich filling. Packed with whole food nutrition, this sandwich is an easy go-to for a healthy meal on busy days.

Why We Love This Plant-based Tunacado Recipe—and You Will Too!

Lunch and Dinner—Solved!

This fast and easy recipe makes enough sandwiches to satisfy the whole family come dinner time. Or a week’s worth of high protein, high fibre lunches for one person. Whip up a batch on a night off for tasty, healthy, satisfying lunches all week long! (Multiply as needed for more mouths).

Healthy Eating on a Budget

Another reason we love this recipe? It’s cheap, cheerful, and full of plant-based protein! Chickpeas are nutrient dense, budget-friendly option to help you fit more fibre and plant-based protein into your diet—and they help your grocery budget stretch a little further, too.

For more information on how plant-based proteins can help your family save money and eat better, check out our guide to eating healthy on a budget.

For Our Tasty Trendsetters: What’s Up with Tunacado?

Although the combo of tuna and avocado is nothing new, 2023’s food and lifestyle influencers are raving about tunacado sandwiches for the contrast between the rich, creamy filling and warm, crunchy bread.

Inspired by the tunacado trend—and tempered by our devotion to all things plant-based—we came up with a vegan twist that invites everyone to the table! With our Vegan Chickpea Tuna Salad recipe as a base, this hearty handheld offers a high-protein, low-cost alternative to the traditional fish dish.

Vegan Tunacado Sandwich vs. Vegan Chickpea ‘Tuna’ Salad Sandwich: What’s the Difference?

Just as some people are fans of smooth peanut butter, and some are fans of crunchy, this easy recipe offers a simple solution for those who prefer their sandwiches stuffed with a smoother, creamier spread.

For those in Camp Crunchy, our original Vegan Chickpea Tuna Salad recipe serves up a rich range of texture in every bite.

Now with the push of a button, Team Smooth can join in the faux-tuna fun! A quick spin in the food processor turns our Vegan Chickpea Tuna Salad base into a velvety chickpea tuna mousse that’s sure to please texture-sensitive eaters of all ages.

Got a mix of Camp Crunchy and Team Smooth in your house? Like both? Make the Vegan Chickpea Tuna Salad base from the original recipe, set half aside, and whiz the other half in the food processor to enjoy the best of both worlds.

Why Sprouted Bread Makes Better Sandwiches

Dinner doesn’t have to be complicated—so don’t count out sandwiches for dinner! Sandwiches can help make weeknight meals simple. And fast!

Starting with two slices of sprouted bread offers a high-fibre base just waiting to be filled with your favourite sandwich ingredients! The Big 16 is loaded with 16 different grains and seeds containing over 40 grams of whole grains, 12 grams of protein and 8 grams of fibre—in a single sandwich (two slices)!

(We love our Vegan Tunacado Sandwiches on The Big 16, but any Silver Hills Bakery sprouted whole grain slice will do! Use your family’s favourite!)

How to Make the Best Vegan Tunacado Sandwich

To make the perfect plant-based tunacado, simply toss the ingredients for the filling into a food processor, pulse until spreadable, then add toppings as you like!

Assemble your sandwich by adding as much vegan chickpea tunacado as you want to one toasted slice of sprouted bread and as much mashed avocado as you want to the other. We recommend 2 – 3 tablespoons of vegan tunacado spread and 1 – 2 tablespoons of avocado mash. Throw on some fresh tomatoes.  Add jalapeños for added crunch and a kick of spiciness. And top with your favourite sprouts for even more easy-to-digest nutrition. Put the two slices together and enjoy!

Try this trendy, tasty vegan recipe today!

Recipe Details

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Ingredients for the Vegan Chickpea Tuna Mousse

  • 1 can 435 g / 15.5 oz chickpeas, drained and rinsed
  • 1 small or ½ medium red onion
  • 1 – 3 celery ribs about ½ inch stalk, amount depending on size
  • ¼ cup vegan mayo
  • ¼ tsp garlic powder
  • 2 – 4 dill pickles optional, use double the amount if using baby dills

Ingredients for the Vegan Tunacado Sandwich

  • 8 slices Silver Hills Bakery The Big 16 sprouted whole grain bread
  • 2 medium tomatoes thinly sliced
  • 3 jalapeños seeded and sliced
  • 2 large avocados
  • 1 Tbsp lemon juice
  • to taste vegan pesto we used Spread Em Kitchen's Vegan Pesto


For the Vegan Chickpea Tuna Mousse

  1. Toss your red onion, celery, and dill pickles into your food processor and pulse until ingredients are roughly chopped. Scrape down the sides as needed.
  2. Drain and rinse chickpeas, then throw them into the food processor. Continue pulsing until ingredients are thoroughly combined. Again, scrape down the sides when necessary.
  3. Add your vegan mayo, garlic powder, and salt and pepper. Process until mixture is well blended to a smooth and spreadable consistency. Taste and adjust seasoning to taste, then set aside.

For the Vegan Tunacado Sandwich

  1. Toast your sprouted bread slices.
  2. While bread is toasting, add your avocados and lemon juice to a bowl. Mash and mix to desired consistency with fork.
  3. Start making your sandwich. Add your preferred amount of vegan chickpea tuna mousse to one slice and as much avocado mash as you like to the other. We recommend 2 – 3 tablespoons of chickpea tuna mousse and 1 – 2 tablespoons of avocado mash.
  4. Dress with jalapeños and tomato slices, assemble sandwich and serve.

Try these handy tips!

  • Storage Tip: Any leftover filling you may have—or a double-batch made ahead for near-instant lunches—will keep in an airtight container in the refrigerator for about 5 – 6 days. Stir before serving.

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