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Vegan Chickpea Cranberry Tuna
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5 from 2 votes

Vegan Chickpea Cranberry Tuna

This vegan chickpea cranberry tuna takes 5-minutes to make and is also gluten-free, oil-free, WFPB and is made all in the food processor. 
Prep Time5 mins
Course: Lunch, Tuna
Keyword: Chickpea Cranberry Tuna, Chickpea Tuna, easy vegan tuna, plant-based tuna, vegan lunch idea, Vegan Tuna, wfpb lunch ideas, Wfpb Tuna


  • 1 15 oz can of chickpeas rinsed and drained
  • 1/4 cup raw sunflower seeds
  • 2 tbsp tahini can sub vegan mayo
  • 1/2 tsp dijon
  • 1 tbsp pure maple syrup
  • 1/4 cup chopped red onion
  • 1/4 cup dried unsweetened cranberries
  • 2 tbsp fresh dill
  • salt + pepper to taste


  • Add all ingredients except cranberries to food processor and pulse until combined scraping down the sides as necessary. (You don't want it to be completely smooth so make sure you are just pulsing).
  • Stir in cranberries.
  • Enjoy! 


Store in fridge for up to 4-5 days.