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A Classic Vegan Chickpea Tuna sandwich cut in half with the halves stacked on top of each other and being held together by two white hands.
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Classic Chickpea Tuna Salad

This is an easy go-to plant-based lunch that is not only delicious, but nutritious and ready in 5 minutes!
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 264kcal
Author Danielle Brown
Cost $2.50

Equipment

Ingredients

  • 1 15 oz can of chickpeas
  • 1 tablespoon tahini
  • ¼ cup sunflower seeds
  • ¼ cup red onion
  • 2 stalks celery chopped, I use Josie's Organics
  • ½ teaspoon dijon mustard
  • 1 teaspoon dill fresh or dried
  • salt to taste

Instructions

  • Add all ingredients to a food processor and pulse until combined. Avoid over-blending!
  • Serve and enjoy!

Notes

  • Make a double batch of this salad and have it for lunches and snacks all week long. 
  • Pair this salad with crackers, whole-grain toast, veggies, pretzels… the options are endless.
  • Add in any traditional “tuna” salad ingredients you love like relish, pickles, green onions, or olives.

Nutrition

Calories: 264kcal | Carbohydrates: 35g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 33mg | Potassium: 469mg | Fiber: 10g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 4mg
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