Chickpea “Tuna” Salad

This quick recipe is a creamy, savory and delicious alternative to traditional tuna and chicken salads. Serve a scoop with gluten-free crackers, atop romaine lettuce boats, or in a classic sandwich. If you want a softer texture, consider soaking dry chickpeas overnight and cooking them with a piece of kombu instead of using canned chickpeas.

Prep time: 15 minutes
Cook time: 0 minutes

Yield: Serves 2

1 can chickpeas, drained
2 ribs celery, diced
1 carrot, diced
2 scallions, sliced
2 tablespoons fresh herbs (dill, basil, cilantro, mint, etc.) minced
½ cup homemade avocado oil mayonnaise*
1 teaspoon mustard
½ teaspoon seaweed flakes (kelp or dulse)
Salt to taste


  1. Add chickpeas to the bowl of a food processor and pulse until the texture resembles flaked tuna. Alternately, use a potato masher to achieve desired consistency.
  2. In a medium bowl, add mashed chickpeas and remaining ingredients. Mix well. The salad will keep for up to seven days in the refrigerator.


*DIY Avocado Oil Mayo

Prep time: 5 minutes
Cook time: 0 minutes

Yield: 2 cups

1 egg, room temperature
Juice of half a lemon
1 teaspoon Dijon mustard
½ teaspoon salt
¼ cup plus 1 cup avocado oil


  1. Place the egg, lemon juice, mustard, salt and ¼ cup of the avocado oil into the work bowl of a food processor. Blend until mixed well, about 30 seconds.
  2. Leave the food processor on and stream in the remaining 1 cup of oil, using the hole in the bottom of the feeder tube of the processor or pouring a very thin stream from a measuring cup.
  3. Once mayo has come together, season to taste with more salt or lemon juice.

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