Chickpea “Tuna” Salad

Serves: 4 / vegetarian / gluten-free


  • 1 can chickpeas, rinsed and drained
  • 1/2 cups mayo
  • 1/4 cup pickles, diced
  • 1 small  red onion, diced
  • 1 celery sticks, diced
  • Juice from 1 lemon
  • Salt and pepper, to taste


In a large bowl, mash the chickpeas until they are slightly crumbly and the skins of the beans have fallen off.

Mix in the remaining ingredients and season to taste. Use as a filling for sandwiches and wraps or use as a cracker topper/dip.


  • Add egg-free mayo for a vegan version.
  • For a more fishy taste, mash in a small piece of nori

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s