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Chickpea Tuna
Course: Featured Recipes, Food PrepServings4
servingsPrep time30
minutesCooking time40
minutesCalories300
kcalTuna is delicious because of the onion and mayo and dill. But the number one complaint about tuna sandwiches is their fishy smell. So when we learned you can get the same flavors and texture without actual fish, we were blown away. It’s so easy and quick – all you need is a can of chickpeas, a few simple ingredients, and a blender or food processor to save your wrist from manually smashing the chickpeas into the flaky tuna texture. Thank you tuna for showing us how good these ingredients are together on a sandwich. Your work is done here now because this vegan tuna made with chickpeas is better.
Ingredients
1/8 raw onion
1 whole dill pickle
1 stalk celery
1 can (15 oz/425 g) chickpeas
1 tablespoon (18 g) Dijon mustard
2 tablespoons (30 g) mayo (to taste)
Dill (fresh or dried) to taste
Salt and pepper to taste
Directions
- Step 1: Prepare Vegetables
- Finely chop the onion, pickle, and celery.
- Set aside in a bowl.
- Step 2: Prepare “Tuna”
- Process the chickpeas (with liquid) until they reach a flaky consistency.
- Drain the excess liquid.
- Step 3: Mix
- In a medium bowl, combine the chopped vegetables and processed chickpeas.
- Add Dijon mustard and vegan mayo.
- Season with salt and pepper to taste.
- Gently mix until well combined.
Notes
- Blender Method
For vegetables: Remove lid plug, run on low speed, drop vegetables through the lid hole.
For chickpeas: Add through lid hole while running, use tamper to push toward blade.
Process each for about 10 seconds. - Food Processor Method
Use the S-blade (multi-purpose blade) attachment.
For vegetables: Feed through small chute while running.
For chickpeas: Process in main bowl.
Process each for about 10 seconds. - The wet chop technique for chickpeas creates a texture similar to flaked tuna.
- Can be served right away or chilled.
- For best results, process vegetables and chickpeas separately.
- Onion powder works just as well in a pinch.
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8 responses to “Chickpea Tuna”
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Very tasty. Instead of the vegan mayo, I used 2 Tbsp of the “No yoke” recipe Caesar dressing. Really good on toasted bread with a slice of tomato.
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As good or better! The capers in the Caesar make it special
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[…] And one more I just thought of: chickpea tuna! […]
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I like this recipe, my husband does too, that says a lot. He’s not vegan, just me. But he doesn’t eat meat in the house. So I try and find things that he likes.
I did add a sheet of Nori, broken up and blended first. I liked the seawater touch it gives.-
Oh, great idea with the Nori sheets! We’re gonna try that next time
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[…] this video, we make acai bowls using the standard smoothie bowl making method. We also made chickpea tuna salad and beet […]
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[…] substance that matters. It’s the extras: pickles, onions, mayo, dijon, dill. Here’s the Chickpea Tuna Salad we made this week — so […]
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[…] If you’re a goofball like me, you’ll love this “tuna”. It’s […]
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