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Chickpea Tuna Salad Sandwich

Chickpea Tuna Salad

$1.04 recipe | $0.26 serving
Mitch and Justine
This chickpea tuna salad is a staple for any plant-based diet, but thoroughly enjoyed by everyone! What's more, with ten ingredients and fifteen minutes or less, you could be sinking your teeth into this explosion of flavor.
5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Course Dinner, Lunch
Cuisine American, Western
Servings 4 servings
Calories 227 kcal


  • Pressure cooker
  • Food processor
  • Potato masher
  • Large mixing bowl


  • 2 cups cooked chickpeas ($0.34)
  • 1 small carrot, shredded ($0.14)
  • 1 stalk celery, finely diced ($0.05)
  • 2-3 small dill pickles, finely diced ($0.10)
  • ¼ cup red onions, finely diced ($0.03)
  • 1 tablespoon lemon juice ($0.09)
  • 3 tablespoon vegan mayo ($0.20)
  • 1 tablespoon mustard ($0.04)
  • ½ tablespoon dijon ($0.03)
  • Sea salt and pepper to taste ($0.02)


  • Open and drain 2 cans of chickpeas. For best results, cook dried chickpeas in an instant pot.
  • Measure out 2 cups of chickpeas into a food processor. Pulse a few times until you achieve a mashed consistency. If you don't have a food processor, you can use a potato masher or a fork to achieve the desired results.
  • Transfer chickpeas into a large mixing bowl, and add in the rest of the ingredients. Combine well, adjusting seasonings as needed.
  • Serve on toast, wraps, lettuce wraps, or just eat it straight out of the bowl!


  • To shred the carrots, we just use a hand grater. However, if your food processor has a grating insert, that works too.


Serving: 1servings | Calories: 227kcal | Carbohydrates: 22.1g | Protein: 4.3g | Fat: 11.9g | Saturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 346.5mg | Fiber: 6.8g | Sugar: 3.4g | Vitamin A: 3390IU | Vitamin C: 5.4mg | Calcium: 190mg | Iron: 0.72mg
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