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+ servings

Chickpea "tuna" salad

Use the vegan version of tuna salad to satisfy as a sandwich or salad.
Prep Time5 mins
Cook Time5 mins
Chill time30 mins
Total Time40 mins
Course: Salad
Cuisine: American
Diet: Vegan
Keyword: Plant-based, Vegan
Servings: 4
Calories: 70kcal
Author: Wendy Coop



  • 2 cans low-sodium chickpeas drained and rinsed
  • 1 stick celery chopped
  • 3 tbsp vegan mayonnaise


  • Drain and rinse the cans of chickpeas and cook according to instructions on the package.
  • Medium chop the celery stick. If you don't like celery, you can leave it out.
  • Add the chickpeas to the mxing bowl. Use the potato masher to mash up the chickpeas. They don't have to be completely mashed.
  • Add the celery to the chickpeas.
  • Add the vegan mayonnaise to the mixture and stir until completely blended.
  • Cover bowl and set in refrigerator to chill for at least 30 mintues.
  • Serve on bread as a sandwich or as a salad over your favorite greens.


Serving: 0.5cup | Calories: 70kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg