Chickpea & Tuna Salad

Open a can of garbanzo beans and close your eyes. You can almost fool yourself into believing you are smelling an open can of tuna. Once you chop up the chickpeas, it will also bear a slight resemblance to tuna. This makes chickpeas the ideal mix-in to tuna salad. Not only does it bulk it up and lessen your does of mercury, but it also adds a nice dose of fiber and nutrients. You also can’t taste the chickpeas. They mellow the tuna flavor a bit, but don’t add a flavor of their own.
For a delicious vegan version, omit the tuna and double the chickpeas.


  • 1 can garbanzo beans, rinsed and drained
  • 1 can chunk light tuna in water
  • 4 tablespoons mayonnaise/Veganaise
  • 2 tablespoon sweet relish
  • 2 tablespoon yellow or dijon mustard
  • 2 celery stalk, finely diced
  • 1/2 small onion, finely diced
  • Salt and pepper, to taste
  • Squeeze of lemon
  • Salt and pepper, to taste
  • Optional mix-ins: sliced almonds, diced raw fennel, chopped egg, sliced almonds, chopped carrot, chopped parsley, capers.


  1. In a food processor pulse chickpeas into a chunky consistency.  
  2. Drain the tuna and add it to the chickpeas. Mix well to incorporate.
  3. Stir in the remaining ingredients.

I love to serve these open face on toasted wheat bread or on Trader Joe’s Gluten Free Norwegian Crispbread.

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