Chickpea “Mock Tuna” Salad

This is a go-to lunch for my entire family. It is plant based and can easily be made completely vegan.

It is delicious. I eat it in wraps with some bib lettuce or spinach, on crackers or just by the spoonful.

There are a lot of variations so let your creative juices flow.

This should please every single member of your family. I really mean that.

The best part? This is a super FRUGAL meal.

A 1 Can based recipe should be less than $3.50 and will feed four people. Double it and it should be $7.00 and feed at least 10.


It keeps for about 7 days in the fridge!

I literally make it every week.

I don’t like all the exposition on recipe blogs so let’s get right into it.

The Recipe: Chickpea “Mock Tuna” Salad


  • 1 Can of Chickpeas (Drained but save the ‘Aquafaba’ in a glass for later)
    • Reserve 1/3 of the Chickpeas in another container
  • 3 stalks of celery, chopped
  • 2 tbsp of sweet salad pickle cubes (We prefer Mt. Olive)
  • 1/3 Cup Mayo (we use Vegan mayo)
  • 2 tbsp rice wine vinegar (apple cider will also work)
  • 1 tbsp yellow mustard
  • 1 tbsp black pepper
  • ½ tbsp kosher sea salt
  • ½ tbsp oregano
  • 4 tbsp chia seeds (extra omegas and fiber)
  • 4 tbsp hemp hearts (for that extra protein punch)
  • 1 heaping table spoon minced garlic (about 2 cloves)
  • 2 tsps lemon juice
  • 1 tbsp white sugar or Stevia
  • ¼ cup Dried Nori (Seaweed) flakes (optional but recommended)
  • 2 tbsp hot sauce (your choice and optional)

Smash 2/3 of the chickpeas with a fork until they are combined (roughly) in a large mixing. Don’t make paste. Add the celery, nori flakes, sweet salad cubes. The nori flakes provide an ocean flavor that is essential for the mock tuna flavor but you can remove it.

In a separate bowl combine the remaining ingredients and whisk vigourously.

Combine with the chickpea mixture and stir until evenly distributed.

Toss in the reserved remaining chickpeas.

This is best served chilled, but it is rather good right out of the bowl. I like to let the flavors combine for an hour.

Then it is time to make a wrap with lettuce or spinach, have it like traditional tuna salad on crackers, or make a sandwich in the toaster!

This FRUGAL recipe is a GO TO in my house.

ModTip: There is no reason to buy expensive chickpeas. Stokley’s should be $0.32-49 a can at most grocery stores.

ModTip: Aquafaba, the juice from the can of peas, is a wonderful and versatile ingredient in oil-free cooking. I strongly suggest freezing it in ice cube trays and holding onto it. You can use it as a binder, to thicken sauces and soups, and as an oil free egg free method of coating foods for your air fryer. It is culinary gold.

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