A fresh alternative to tuna or chicken salad.  Chickpeas can be transformed into anything, from a crunchy baked snack to a creamy salad.  Perfect for lunchbox packing or an appetizer, this Chickpea Salad is a winner!


Try it on a toasted bagel or seeded bread, stuff it inside a pita pocket, or throw a dollop on top of a cucumber slice for a low-carb option.  I like to mix my Chickpea Salad into a green salad (like arugula) for my lunch.  My kids eat it on crackers for a healthy after-school snack.

Chickpea Salad (Mock Tuna)
Serves: 3 cups
Replace tuna or chicken salad with this healthier, vegan alternative. This chickpea salad has layers of flavor and will fill you up!
  • 1 (15 oz) can chickpeas (garbanzo beans)
  • juice of ½ lemon
  • 3 – 4 tablespoons vegan mayo (to mix with chickpeas)
  • ½ cup celery, chopped
  • ½ cup red onion, chopped
  • ½ teaspoon garlic powder
  • salt & pepper to taste
  • 1 Tablespoon chia seeds
  • 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
  • cucumber slices (optional)
  • BBQ Mayo:
  • ¼ cup vegan mayonnaise
  • 1 tablespoon bbq sauce
  • splash of sriracha sauce (optional)
  1. Drain and rinse beans. Dry thoroughly on a kitchen towel to absorb any excess moisture.
  2. Place in medium size bowl and roughly mash with back of a fork or potato masher until desired consistency. (Chunks are okay!).
  3. Mix in remaining ingredients until combined.
  4. To serve:
  5. Spread BBQ Mayo on top of toasted bread (or whatever you choose!), top with Chickpea Salad. Add any extra seasonings to taste.
  6. Store any leftovers in an airtight container in fridge.

Before you go, be sure to check out the Veggie Kids Shop!  It’s newly revamped with products that can help you and your family on your health journey.  Head on over there now!

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