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Vegan Chickpea Tuna Salad


3 cups cooked chickpeas (1-28oz can, no sodium added)

2 to 3 tbsp red onion, (or to taste)

2 to 3 celery stalks (approx. 1/2 cup)

1 cup of olives

2 tbsp nori seaweed flakes*

1/2 tsp freshly ground black pepper

1/2 cup Cashew Sour Cream

sea salt, to taste

See Instructional Video


For this recipe, you will need one 28-ounce can of chickpeas (also

called garbanzo beans) or two smaller cans. Alternatively, you can cook

your own, which is even better. If using no-sodium added canned, drain

and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to

break them up.

Next, finely dice the onion, celery and olives and add them to the

chickpeas. Add the nori flakes, and pepper and mix to combine.


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