A lot of people have their favorite “tuno” or chickpea salad recipe, but this one is the best. I’m not even kidding, it’s ridiculously good, especially if you ever enjoyed that other version during your pregan days. Why? Well for one, the Old Bay seasoning really makes it taste fishy (but not in a gross way). Also the smooshed up chickpeas have a texture and consistency that is reminiscent of tuna from a can. Is it exactly the same? Obviously not, but it is a very enjoyable, very compassionate version that I hope you’ll all try and enjoy!
I bring my lunch to work nearly everyday, so when I make a recipe that both stores and travels well I tend to make enough to last me the week- and this is no exception. I’ll eat it in a sandwich, in a wrap, on a cracker, on my finger. I think you get the point. The last time I made it I went the appetizer route, serving it on crackers, and Jason and I munched on it while watching football. It was a party of two, but I think it would be great to bring to a larger gathering too!
You know how else this stuff is amazing? Inside a tomato! Or as a tuno melt!
- 32 oz chickpeas, drained and rinsed
- 6 tablespoons Vegenaise
- 1/3 cup sweet relish
- 1/3 cup diced red pepper (sweet, bell or hot, depending on your taste!)
- 1 teaspoon Old Bay seasoning (don't skip this, it makes the dish!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- pinch of black pepper
- Pulse the chickpeas 2-3 times in your food processor OR mash them in a bowl with a fork. Don't leave too many whole beans, but also don't make the mixture too smooth.
- Stir in remaining ingredients and mix well. Serve on bread, wrap, crackers, fingers!
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I love tuno salad sandwiches, going to try this one next!
Me too, one of my faves! Let me know how it turns out 🙂
Glad I found your blog, love the pictures!
Thanks, and welcome!
I must say, that looks pretty darn fancy for chickpea salad on crackers. Nice photo!
That is a wonderful compliment coming from such a talented photographer- you just made my week! 🙂
OMG!! I made this the other night and wow! This is definitely going to be a staple in my kitchen. Even my carnivore bf loved it. I had it with some raw crackers and it’s now my new favorite snack. Thanks!
Yay! I’m so happy to hear that! This is a favorite of mine, and I actually haven’t made it in a while… now I’m craving it 🙂
I made this last night and LOVED it. I forwarded the recipe the night before that to a friend, who made it for her family and they loved it, too. I hope you’re staying cool and that the wildfires aren’t a threat to you and your loved ones.
That’s wonderful, thank you so much for letting me know! 🙂 And thank you especially for the well-wishes, we’re all doing just fine.
I made this today – it’s 109 degrees outside, and the thought of cooking anything for lunch made me nauseous. I didn’t have any red pepper, so I left that out. I also “upped” the Old Bay to 1 tsp and added a pinch of dulse flakes since I was making it for a fan of real tuna. We had it on lightly toasted sprouted grain bread with farmers’ market tomatoes. YUM. Thank you for sharing, this is going to be a go-to lunch recipe from now on.
That Old Bay is really good, huh? 🙂 I’m glad you liked it!
pardon my french, but damn! this is good stuff! thanks for sharing your recipe!
Ha, you made me laugh! You’re very welcome 🙂
Hi there,
First, I just want to say thanks. I am new to this vegan thing and your website has been very helpful. Second, I would like to say this is the best tuna salad I have ever had. No one around me seems to have Old Bay seasoning so I just ended up using some other seafood seasoning and it still turned out great. That being said, I would like to make a suggestion about preparing this dish. Instead of using a fork to mash the chickpeas, put them in a zip lock bag and use that old meat tenderizer to smash the crap out of them. Way faster and a lot more fun. Thanks again.
Well, welcome to “veganism” and thanks for the idea on mashing the chickpeas… it sounds like much more fun!
Barb, the recipe is gone!!
Heya, Barb! I’d love your recipe for tuno salad as well. Hope you’ll be able to put it back on here! Thank you!
Oops, technical glitch. It’s back up now!
Thank you so much! Can’t wait to try!
Very quick to make. We liked it but it tasted a little bit like tarter sauce. As my husband was eating it he had to ask “is there any tuna in this” so you know it tasted like tuna! It is a nice and light dish for summer.
I made this and my whole family thinks it’s delicious! A couple of notes:
– This makes a huge batch, way more than a can of real tuna would make. You could definitely use the smaller-sized cans of chick peas and half the recipe.
– I strayed a bit from the recipe… Instead of chopped peppers I used a couple of dill pickles cut into tiny pieces. Also, I put one extra tbsp of veganaise in the mixture, thinking it wasn’t going to be moist enough – oops I shouldn’t have doubted the recipe! So then I remembered that sometimes oatmeal is used in veggie burgers and meatless meatballs. I sprinkled in some steel cut oats and voila! Although it changed the colour a bit, the oats absorbed the excess moisture from using too much mayo, and seemed to “meat up” the texture of the “tuna.”
Next time I’ll follow the recipe exactly as written, but man is this ever good!
Great tip about the oatmeal!
Omg delicious! I added some garlic but this is so goood!
I’m happy to hear you liked it!!!!
What is Old Bay seasoning?
It’s just a seasoning- available with all the others in the grocery store. It’s generally used on seafood, which is why I like to add it to my tuno.