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    Home » Recipes » Meals

    Chickpea Tuna Salad

    Published: Aug 8, 2022 by Gaby Dimova · This post may contain affiliate links · 3 Comments

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    This chickpea tuna salad is the perfect high-protein vegan meal to enjoy on its own, or to add to sandwiches and wraps.

    a slice of toast with chickpea tuna salad

    What you will need

    Salad Ingredients

    • 1 can of chickpeas (14 oz)
    • ⅓ cup chopped pickles (60 g)
    • ¼ cup chopped onion
    • ⅓ cup chopped celery
    • 8 small nori sheets (optional)
    • ¼ cup plant-based mayo
    • 1 tablespoon mustard
    • juice of ½ lemon
    • ½ teaspoon garlic powder
    • salt to taste (I used ¼ tsp)

    For Toast

    • slice of bread (I used sourdough)
    • olive oil
    • arugula
    • cherry tomatoes

    How to make the tuna salad

    Open a can of chickpeas and drain the water.

    Add the chickpeas to a large bowl and use a potato masher to mash up the chickpeas. You don't have to mash them fully, I like when there are some chunks leftover to give it texture.

    chickpeas in a bowl
    chickpeas
    potato masher mashing chickpeas
    mash the chickpeas

    Once the chickpeas are mashed, add the chopped pickles, onion, celery, and nori sheets (this is optional, but gives the recipe a more "fishy" taste and I think it makes it taste so good!).

    Also add in the vegan mayo, mustard, lemon juice, garlic powder, and salt.

    Combine all of the ingredients well.

    onions, celery, and pickles in a bowl
    onion, pickles, celery
    nori sheets chopped in a bowl
    crushed nori sheets
    mustard being added in a bowl
    mustard and vegan mayo
    lemon juice being squeezed in a bowl
    lemon juice
    close up of a chickpea tuna salad
    mix up the ingredients

    Drizzle some olive oil on both sides of a slice of bread.

    Place it in a pan over medium heat and cook both sides until they are golden brown and crispy.

    If you don't want to do the step above, you can just toast the bread in a toaster.

    Add the chickpea salad on top of the toast. I topped mine with arugula and cherry tomatoes.

    You can also add the salad to a wrap, or just enjoy it with a fork as is!

    Video

    If you liked this recipe, you might also like these other lunch recipes:

    buffalo tofu wrap

    buffalo cauliflower (vegan and gluten free)

    chickpea tuna salad on a piece of toast

    Chickpea Tuna Salad

    Gaby Dimova
    This chickpea tuna salad is the perfect high-protein vegan meal to enjoy on its own, or to add it to sandwiches and wraps.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 189 kcal

    Ingredients
      

    Salad Ingredients

    • 1 can of chickpeas 14 oz
    • ⅓ cup chopped pickles 60 g
    • ¼ cup chopped onion
    • ⅓ cup chopped celery
    • 8 small nori sheets optional
    • ¼ cup plant-based mayo
    • 1 tablespoon mustard
    • juice of ½ lemon
    • ½ teaspoon garlic powder
    • salt to taste I used ¼ tsp

    For Toast

    • slice of bread I used sourdough
    • olive oil
    • arugula
    • cherry tomatoes

    Instructions
     

    Directions

    • Open a can of chickpeas and drain the water. Add the chickpeas to a large bowl and use a potato masher to mash up the chickpeas. You don't have to mash them fully, I like when there are some chunks leftover to give it texture.
    • Once the chickpeas are mashed, add the chopped pickles, onion, celery, and nori sheets (this is optional, but gives the recipe a more "fishy" taste and I think it makes it taste so good!). Also add in the mayo, mustard, lemon juice, garlic powder, and salt.
    • Combine all of the ingredients well.
    • Drizzle some olive oil on both sides of a slice of bread. Place it in a pan over medium heat and cook both sides until they are golden brown and crispy.
    • If you don't want to do the step above, you can just toast the bread in a toaster.
    • Add the chickpea salad on top of the toast. I topped mine with arugula and cherry tomatoes.

    Video

    Nutrition

    Calories: 189kcalCarbohydrates: 17gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 503mgPotassium: 221mgFiber: 5gSugar: 1gVitamin A: 337IUVitamin C: 3mgCalcium: 53mgIron: 1mg
    Keyword chickpea tuna salad, vegan lunch
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. felicia

      August 20, 2022 at 9:12 am

      very easy and great on its own!

      Reply
      • Gaby Dimova

        August 29, 2022 at 11:34 am

        So glad you liked it ! 🙂

        Reply
      • Gaby Dimova

        September 29, 2022 at 11:09 pm

        so happy you liked it! 🙂

        Reply

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    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

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