Home Healthy Recipes Fish-Free Tuna Salad

Fish-Free Tuna Salad

Chickpea tuna is a delightful bean dip variation. The seaweed gives it that taste of the sea you may be craving, while the celery and carrots give it a nice crunch. Use it as a sandwich spread or to top salads to turn them into a filling meal. –Matt


  1. In a medium salad bowl, mash chickpeas, mayo, and salt with a potato masher or fork.
  2. Fold the chopped vegetables into the chickpea mash.
  3. Add liquid from pickle jar as needed to reach desired consistency.

Makes 3 servings.

Nutrition Content per Serving

256 calories  •  38 g carbohydrate (3 starchy vegetables)  •  11 g protein

(1 protein)  •  7 g fat (~1/2 cup vegetables)  •  11 g fiber  •  2 mg iron  •  99 mg calcium  •  1 mg zinc

Ingredients List

1 15 oz can chickpea, drained

2 tbsp vegan mayo

1 tsp salt

1 sheet seaweed (e.g., nori)

2 celery stalks, chopped

2 carrots, chopped

1/4 small red onion, finely chopped

1 pickle spear, chopped

Pickle jar liquid, as needed

This is a recipe from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performanceby D. Enette Larson-Meyer and Matt Ruscigno.