The best “non-tuna” chickpea tuna salad ever.

Creamy, bursting with flavor, crunchy and oh so satisfying combination of flavors! This will be on your rotation as its super easy and filling.

I’ve been on a salad for lunch kinda kick lately. I’m not a big of vegan lunch meat, so I whip this up in a matter of moments, leftovers are insanely flavorful as the flavor deepens and it works atop of a salad for protein, in a pita, a wrap or on regular ‘ole sandwich bread. Plus, because their is no dairy, it’s a great one for packing up and taking on a hike, picnic or for a beach day! Plus add your favorites for extra crunch, spice or sweetness.

Chickpeas health benefits:
Rich in fiber and protein supporting gut health.
Per 1 ounce:
Calories: 46
Carbs: 8 grams
Fiber: 2 grams
Protein: 3 grams
Folate: 12% of the RDI
Iron: 4% of the RDI
Phosphorus: 5% of the RDI
Copper: 5% of the RDI
Manganese: 14% of the RDI

1 can of organic chickpeas, drained and rinsed well
1/4 cup of vegan mayo (I used Follow your heart sriracha mayo) (you can use a bit less if you want a drier consistency)
2 tbl of Dijon mustard
3 scallions, washed, trimmed and chopped
Chives, finely chopped
1 tsp of Old Bay or whatever seafood seasoning you have on hand
1 stalk of celery, chopped
1 tbl pickled jalapeños (optional)
1/4 of a bell pepper, finely chopped
Pinch of red pepper flakes


Into a bowl, add your chickpeas and mash partially with a fork. Then add the remaining ingredients and stir to blend. Spoon out onto your salad, bread, crackers, pita etc.

Store in a glass container in the fridge for up to 4 days.

— Knead to Cook

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