Chickpea “Tuna” Salad

Blessed be the chickpea! Listen here chickpeas are the most versatile legumes I’ve ever met, you can make them into anything: hummus, curry and apparently tuna salad. I absolutely love tuna salad but as I’ve been making the transition of limiting my meat/seafood intakeI have to admit, I do miss seafood.

When I found out that I turn chickpeas into tuna salad with just a little seasoning I jumped at the chance. All it takes is a few simple ingredients and your cravings for seafood are cured! Check out this quick recipe below:


  • 1- 15oz can of chickpeas
  • 1/4 cup of Hellman’s vegan mayo
  • 2 tablespoons of Nori Furikake (Trader’s Joes)
  • 1 tsp salt
  • 1 tsp black pepper
  • Sliced tomato on the vine
  • Spinach or leafy lettuce
  • Vegan bread roll


  • Rinse and drain chickpeas in a colander- be sure to take off the chickpea skin
  • Smash chickpeas with a fork until smooth- I prefer to have little chunks but this is completely up to you
  • Add mayo to chickpeas- remember you can add more or less mayo but I prefer a creamy tuna salad so I tend to add more mayo
  • Season chickpeas with nori furikake seasoning, salt and pepper
  • Combine all ingredients until well mixed
  • You can chill the tuna salad before eating or enjoy on the spot
  • Spread tuna on vegan roll
  • Add tomato and spinach on top


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