Plant-Based Chickpea Tuna Salad

This chickpea tuna salad is a great option for a quick lunch. It's the perfect recipe to prepare in advance to make sandwiches or eat as a salad throughout the week. Enjoy!


– 2 15-oz cans of chickpeas – 1 large bunch of green onions or red onion – 4 ribs of celery with the leafy tops, if available – 1 to 2 large dill pickles, depending on preference – ⅓ C of vegan mayo – 3 tbsp of mustard your favorite type – 1 tbsp of granulated garlic or 1 minced clove – 1 tbsp of salt – 1 tbsp of sugar or maple syrup – 1 tsp of apple cider vinegar – Fresh cracked black pepper to taste

Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.

Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more “mayo” some will like less. I like less with extra mustard!

Once the “tuna” is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados. I also usually sprinkle some diced jalapeno for a little kick!