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Chickpea faux “tuna” salad:

If you are looking for a plant-based version of “tuna,” I got you! This chickpea faux tuna salad taste so similar you would be amazed it isn’t tuna. I like to meal prep on Sunday a batch because it makes for quick and easy lunches or dinners for the work week. And the nice this is you can make a variety of meals with this salad.

Ingredients you will need:

  1. Chickpeas
  2. Celery
  3. Red bell pepper
  4. Red onion
  5. Avocado
  6. Paprika
  7. Garlic powder
  8. Salt and pepper to taste
  9. Juice of lemons
  10. Cilantro
  11. Spicy brown mustard

I am not a huge fan of mayo but if you do like mayo, feel free to add in a Tbsp of your favorite vegan mayo to this dish.

How to prepare:

Prepping this salad is super simple. I first rinse and drain my chickpeas and add to a food processor. I pulse a couple times until I get a “tuna” like consistency. But be mindful that you are not processing the chickpeas because you will end up with hummus! Next, I add my chopped vegetables, avocado, lemon juice, seasoning, and mix. And don’t worry, if you don’t have a food processor just mash your chickpeas with a potato masher, fork, or spoon.

What meals can I make with this salad?

I like to have this “tuna” salad in sandwiches, dip some crackers, chips in it, in wraps, or on some toasted Awg Bakery rounds for an open faced sandwich. But I also enjoy eating it by itself too.

How to store:

I store mine in an airtight container in the refrigerator for up to 3-4 days. But since this meal is super simple, you can also make it in no time day of.


Chickpea Faux “Tuna” salad


  • 1 15 oz.can chickpeas
  • 3 celery stalks chopped
  • 1 red bell pepper chopped
  • 1/4 cup chopped onion
  • 1/2 large avocado
  • Salt and pepper to taste
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 lemons juiced
  • 1/3 cup chopped cilantro
  • Optional: 1 Tbsp spicy brown mustard


  • Rinse and drain your chickpeas
  • Add to food processor and pulse a couple times (DO NOT PROCESS YOU WILL END UP WITH HUMMUS)
  • Chop your celery, bell peppers, onions, and cilantro
  • Add the chopped vegetables to chickpeas, add lemon juice, avocado, seasoning, and mix
  • Taste and adjust seasoning if needed
  • Chill in refrigerator for 30 minutes before serving