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Chickpea "Tuna" Salad

Dip or Sandwich Filling


  • 4 c cooked or canned chickpeas (garbanzo beans)
  • 2 tsp powdered kelp
  • 4 tsp wheat-free organic tamari
  • 1 tbsp lemon juice
  • ½ c Veganaise
  • 2 stalks celery, finely diced
  • 3 tbsp finely diced onion
  • ¼ tsp ground dill weed or ground dill seed
  • ½ tsp paprika


  1. Drain the chickpeas and put them into a large bowl. Use a potato masher and partially mash them - not to a totally blended mush, only enough so each bean is a little bit flattened, and a few chunks remain. Sprinkle in the kelp, add the tamari, lemon juice and Veganaise and mix well. Add the onion, celery, dill and paprika and stir. Serve on a bed of lettuce, with rice crackers, or as a sandwich filling with lettuce and tomatoes.

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