Recipes » Main Dish » Deli Style “Tuna” Salad Sandwich With Cashew Mayo
T. Colin Campbell Center for Nutrition Studies


  • 1 cup cashews, soaked in water overnight then drained
  • 1 garlic clove
  • 2 tsp apple cider vinegar
  • ½ cup + 2 Tbsp water
  • 1 can chickpeas, rinsed and drained
  • 1 Tbsp capers, drained
  • 1 stalk celery, diced
  • Salt (optional)
  • Freshly ground black pepper to taste
  • 6 slices whole grain vegan bread


  • 1. Blend cashews, garlic, vinegar, sea salt, water in high speed blender until smooth and creamy.
  • 2. Makes approximately ¾ cup mayo, more than needed for this recipe, but you’ll want to keep extra on hand for your favorite sandwiches.
  • 3. Mix chickpeas, ⅓ cup of the cashew mayo, and capers in a food processor until creamy, resembling tuna fish.
  • 4. In a mixing bowl, combine chickpea mixture with celery, salt, and pepper, and stir by hand until completely combined.
  • 5. Spread mixture onto three slices of bread. Top with the remaining slices.

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