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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 4 votes
Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 189 kcal


Salad Ingredients

  • 1 can of chickpeas 14 oz
  • cup chopped pickles 60 g
  • ¼ cup chopped onion
  • 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



  • 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.



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
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