Chickpea Tuna
A plant-based take on tuna salad that actually holds up — creamy, tangy, and satisfying enough to fool the skeptics at your table. Great for sandwiches, wraps, or scooped straight onto crackers.
Ingredients
Equipment
Method
- Drop the onion, pickle, and celery into your Vitamix through the lid plug hole. Pulse a few times on Variable 1–2 until roughly chopped — you want texture, not mush. Transfer to a medium bowl.
- Add a splash of reserved chickpea liquid to the Vitamix. Turn it on Variable 2, then drop the drained chickpeas in through the lid plug hole one small handful at a time. Run for just a few seconds — you’re going for a flaky, chunky texture, not hummus. Transfer to the bowl with the vegetables.
- Add the Dijon, mayo, dill, salt, and pepper. Fold everything together gently until combined. Taste and adjust seasoning. Serve on bread, in a wrap, or with crackers.
Nutrition
Video
Notes
Lenny & Shalva’s note: The Vitamix does the chopping and the flaking here — no knife work needed beyond a rough break-up of the onion and pickle before dropping them in. The key with the chickpeas is speed and restraint: Variable 2, drop them in while it’s running, and stop early. A few extra seconds takes you from flaky to paste. Keeps well in the fridge for 3–4 days. If it tightens up, stir in a tiny splash of chickpea liquid or a little more mayo to loosen it.
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