Tuna-Chick Salad


I loved tuna, it was the last thing I gave up before becoming vegan.  I liked it on everything, from sandwiches, to salads, crackers, on top of baked potatoes, and even with rice! Oh my, I really loved it with rice. I have tried so many of the imitation vegan tunas, and I haven’t liked any.  So finally a few years back I tried making “tuna” with chickpeas, and it was the closes thing to tuna that I found, that didn’t taste artificial.  I made mine without a recipe, just decided to put everything I used to put in tuna salad, into my Tuna-Chick Salad, and this weekend I decided to write down my recipe and to share it with you.

The “secret” ingredient for this Tuna-Chick Salad, is the use of Old Bay Seasoning, this seasoning can be used whenever you want to give anything that “ocean flavor.” I like using it when seasoning tofu for vegan fish & chips too and I’ve been known to add it to my vegan sushi.

My husband likes it as a sandwich.

My mother likes it with crackers.

And as soon as I make some, it gets eaten up very quickly. I hope you enjoy it just as much as we do. And if you’re wondering which cheese I used for the sandwich, it is Field Roast Chao Creamy Original. The BEST vegan cheese slices I have found!


Tuna-Chick Salad
Prep time
Total time
A delicious vegan tuna salad made with garbanzos, that adds a plant-based protein to any lunch, it can be eaten in a sandwich, on a baked potato, with crackers or on a green salad.
Recipe type: Lunch
Cuisine: Vegan American
Serves: 1.5 cups
  • 1 ½ cups of cooked chickpeas, rinsed (you can use canned)
  • 1 lime, juiced
  • 3 tbsp. vegan mayonnaise (like vagenaise or hellmann’s vegan)
  • 2 tbsp. onions, thinly chopped
  • 2 tbsp. celery, thinly chopped
  • 1 ½ tsp. yellow mustard, (we like a lot of mustard)
  • ¼ tsp. old bay seasoning
  1. Begin by juicing the lime, put the juice in a medium size bowl. Chop up the onions and the celery, feel free to use celery leaves if you wish, I always do. Put the onions and celery in the bowl, so they start to marinate.
  2. Rinse the chickpeas and set aside.
  3. Add the vegan mayonnaise, mustard and seasoning into the bowl, and mix well.
  4. Add the chickpeas into the bowl and then using a potato masher or a fork start mashing them, until you are happy with the consistency. I like to leave the chickpea mash a little chunky.
  5. Now use a spoon to mix the contents of the bowl well. Taste for seasoning, and add more old bay seasoning or salt and pepper, whichever your preference.
  6. Enjoy!
1.I like a lot of lime juice, mayo and mustard. If you like less, of any of these ingredients please adjust quantities to your liking.
2.I have been using the Hellmann’s Vegan mayonnaise, which I happen to really like. Not only is it tasty, but it is also a lot less expensive than the vegan brands. So if you didn’t know it existed or haven’t tried it, I encourage you to do so.

1 thoughts on “Tuna-Chick Salad

  1. Pingback: Eating Vegan at TooJay's Deli - Veg My Dish

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