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Mock "Tuna" Salad


Image credit to: Boston Organics


  • 1 can chickpeas, drained
  • 1/2 cup diced red onion (or white or yellow)
  • 1/4 cup diced celery
  • 1/4 cup mayonnaise
  • 1 Tbsp fresh herb - parsley, cilantro, dill, tarragon are all good choices
  • 1 Tbsp pickle relish
  • Salt & Pepper to taste


Place chickpeas in bowl and mash with potato masher or fork.

Add remaining ingredients and mix well. Taste and adjust seasoning for salk, pepper and chooped herbs.

Serve with bread, crackers, stuffed into a pita or rolled into a collard leaf. Garnish with alfalfa sprouts or shredded carrots or radishes or thinly sliced tomatoes, etc

If using a collard leaf, shave spine to make the leaf more bendable, cook in boilomg salted water for about a minute, if desired.

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