Chickpea Tuna-Style Salad
Prep time
Total time
Recipe type: Main Dish
Cuisine: Vegan
Serves: 2
  • 1 14oz can chickpeas, rinsed and drained
  • 1 small shallot, diced
  • 3-4 small pickles, sliced
  • 2 Tbsp scallions, sliced
  • 2 Tbsp rice vinegar
  • 2 Tbsp dijon mustard
  • 1 Tbsp tahini
  • 1-2 Tbsp seaweed flakes (dulse, nori, etc.)
  • ⅛ tsp black pepper
  • ¼ tsp garlic powder
  1. Properly rinse and drain your chickpeas. Place them in a bowl and mash them into the desired consistency with a fork (you might want it completely smooth or with some pieces left inside).
  2. Add the remaining ingredients to the bowl and combine.
  3. Add to your toast, salads or simply eat like this. Store in the fridge for 3-4 days in an air-tight container.
As in all of my recipes, 1 cup equals 250 ml
Recipe by The Tasty K at