Classic Vegan Chickpea Tuna

Hi peeps!

Classic vegan chickpea tuna is officially here! This is one of my easy go-to plant-based lunches that is not only yummy but nutritious and beyond simple to make.

This recipe is vegan, gluten-free, WFPB friendly, oil-free, soy-free and 100% yum. 

I am a huge fan of simple, no hassle recipes. This is one of them! All ya do is throw everything into the food processor and pulse until combined…could it get any easier?

Try eliminating processed foods and focus more on whole foods and making your meals with fresh ingredients. I used ingredients like chickpeas, onions, celery and sunflower seeds for this classic vegan chickpea tuna!

Josie’s Organics

I used the celery from Josie’s Organicsan amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How incredible?! On a side note, I use their celery to make my daily celery juice – it is seriously the best (I get it at Trader Joe’s).

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!

Be sure to look out for Josie’s Organics in your local store! Use their store locator here!

If you need an easy plant-based lunch idea. Stop right here. I promise you will love this recipe. Personally, I like to add the tuna to a salad or simply have as a snack with crackers.

My fiancé on the other hand, LOVES making chickpea tuna toast or making it into a tuna sandwich.

Meal Prep: Make a double or triple batch of this for the week to enjoy easy meals all week long.

Classic Vegan Chickpea Tuna

Not only did I add Josie’s Organics celery to this tuna but I added their crisp, fresh iceberg lettuce to the sandwich. A sandwich with some lettuce layered on seriously adds the perfect crunch!

Classic Vegan Chickpea Tuna

Growing up, my mom would pack me tuna sandwiches for school – it was one of my all-time favorites. However, she would limit my tuna consumption to a few times a week due to the dangers of high mercury content in the tuna.

Great news! With the HealthyGirl classic chickpea tuna, you don’t have to worry about mercury.

Chickpeas provide a much cleaner protein source than fish. As a bonus, chickpeas are also very high in fiber!

Classic Vegan Chickpea Tuna

When you give this classic vegan chickpea tuna a try, please let me know your thoughts. Also, rate and comment on this post – report back to me!

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Classic Vegan Chickpea Tuna

Easy vegan tuna made in 5 minutes! This fish-free tuna is plant-based, oil-free, WFPB friendly, gluten-free and 100% delish. 
prep time 5 minutes
total time 5 minutes

the ingredients

  • 1 15 oz can of chickpeas
  • 1 tbsp tahini
  • 1/4 cup sunflower seeds
  • 1/4 cup red onion
  • 2 stalks organic celery chopped I use Josie's Organics
  • 1/2 tsp dijon mustard
  • 1 tsp dill fresh or dried
  • salt to taste


  • Add all ingredients into food processor and pulse until combined. Do not over-blend! 
  • Serve and enjoy! 

This post was sponsored by Josie’s Organics. I am honored to partner with such an amazing, organic produce company. More recipes to come! Stay tuned. 

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Sara says:

    This looks amazing, I can’t wait to try. I love your recipes. By the way, can you suggest a healthy bread to eat, other than maybe Ezekiel. I have a hard time finding a good healthy bread.

    1. Danielle Keith says:

      Dave’s Killer bread is great as well, and Angelic bakery.

    2. Bre says:

      I am a new Vegan and absolutely love this recipe!! I sliced Cucumber and Topped with “Tuna” & Hemp hearts and fire roasted salsa to make little Cucumber sandwiches with it. Amazing!!5 stars

  2. Christopher Nambazo says:

    I really love this vegan recipe.

  3. lena pfeffer says:

    hi! do you drain the beans?5 stars

    1. Danielle Keith says:

      yes drain the chickpeas!

      1. lena pfeffer says:

        thanks! i was all set to make this and found i didn’t a have a few of the ingredients. will shop tomorrow! i’ve been a vegan for 32 years and still miss tuna salad sandwiches. sure hope this fits the bill!!!!

  4. Terry says:

    I just made this for my husband and I for lunch! Awesome!! Thank you so much for sharing this!5 stars

    1. Danielle Keith says:

      That’s awesome! So glad you loved it.

  5. Savannah says:

    HI there =)
    How long does this recipe last in the fridge?

    1. Danielle Keith says:

      4 days ish!

  6. Marian Pohlman says:

    Thank you for sharing this great recipe

    Can we omit the tahini? . We do not use oil, and the tahini we find in the store all have oil.

    Thank you

    1. Danielle Keith says:

      tahini is oil free 🙂

  7. Peter says:

    I don’t see any mention of pickles but it’s in the video