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.
Recipe by VegMyDish.com at https://vegmydish.com/tuna-chick-salad/