This chickpea tuna salad is the perfect option for an easy vegan lunch. You can have it on a sandwich, on an avocado, or wrapped up in lettuce leaves

Chickpeas a great source of vegan protein, they’ve also got a meaty texture that matches that of tuna fish well. Simply mix with vegan mayonnaise and some crunchy veg and almonds. 

Chickpea Tuna Salad

Chickpea Tuna Salad

  • Duration
  • Prep Time
  • 2Servings


    • 1 14 oz can of organic garbanzo beans drained and rinsed
    • 1/4 cup vegan mayonnaise
    • 2 tbsp red onion finely chopped
    • 2 tbsp carrots finely chopped
    • 2 tbsp celery finely chopped
    • 2 tbsp almonds finely chopped
    • 1 tsp fresh lemon juice
    • 2 tsp Dijon mustard
    • Salt and black pepper to taste
    • pinch crushed red pepper (optional)
    • 1 ripe avocado sliced and pitted for stuffing


  1. Drain and rinse the chickpeas. [Note: you can save the aquafaba for later use.]

  2. In a large bowl, mash the chickpeas thoroughly.

  3. Add the mayonnaise, onions, carrots, celery, almonds, lemon juice, Dijon mustard, salt, pepper and crushed red pepper (optional). Mix thoroughly.

  4. Add a large spoonful of the chickpea tuna salad to each avocado. 

This recipe was republished with permission from Herbivore's Kitchen. Find the original recipe here

Nutrition Information

  • Serving Size: 2

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