Go Back Email Link
+ servings
vegan lobster roll
Print Recipe
4.67 from 6 votes

Vegan Lobster Roll

This vegan lobster roll recipe is made with heart of palm, chickpeas, vegetables, and seaweed dressed in a tangy, creamy dressing. Toast a whole-grain bun, add greens, and load up this beautiful lobster salad.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad, Sandwiches
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 385kcal


Vegan Lobster Salad

  • 1 15 ounces can chickpea rinsed, drained, and lightly food processed
  • 14 ounces can or jar of heart of palm in brine or water drained and cut into bite-sized pieces
  • ½ cup diced green onions
  • ½ cup diced red bell peppers
  • ¾ cup diced celery
  • 1 sheet Nori seaweed crumbled
  • 5 cups arugula or greens of choice
  • 8 small whole-grain Hoagie rolls or bed of choice

Lobster Sauce

  • ½ cup vegan cashew mayo] or vegan mayo of choice
  • 2 teaspoons fresh lemon juice
  • 2 Tablespoons dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons smoked paprika
  • 1 clove garlic. minced
  • 2 teaspoons apple cider vinegar


Vegan Lobster Salad

  • Drain and rinse chickpeas.
  • Place chickpeas in a food processor with a large blade and pulse until crushed. Do not over-pulse. The chickpeas should be broken, not mashed.
  • Drain the heart of palm and cut it into bite pieces.
  • Dice the celery, red bell pepper, and green onions.
  • Crumble the sheet of seaweed or use a small food processor to crumble, or use 1 Tablespoon crushed dulse.
  • Place all the ingredients in a large bowl.

Lobster Sauce

  • Combine the ingredients in a small bowl and whisk.
  • Pour sauce over the lobster salad and stir to combine.
  • Cover the salad and refrigerate for about an hour.

Assembling the Lobster

  • Turn on the broil feature on the oven at a low temperature
  • Place buns on a baking sheet, open to toast the inside of the bun.
  • Broil for 5 minutes.
  • Remove from oven.
  • Add a generous portion of arugula or green choice.
  • Add the lobster salad to the center of the bun.
  • Cut in half and enjoy.


  • Do not over-pulse the hearts of palm; instead, pulse the mixture instead of blending.
  • Instead of making your own mayo, choose your favorite store-bought version.
  • I do not suggest freezing the lobster salad.
  • Add any topping you enjoy.
  • The lobster salad lasts up to 4 days in the refrigerator.
  • I suggest keeping the lobster salad separated in a bowl until you plan to use it as a sandwich filler.


Calories: 385kcal | Carbohydrates: 57g | Protein: 10g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 591mg | Potassium: 1109mg | Fiber: 5g | Sugar: 14g | Vitamin A: 997IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 13mg