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overhead view chickpea salad in white bowl with lemon wedge on white plate with spoon
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5 from 1 vote

Chickpea Salad

Chickpea Tuna Salad is the perfect plant-based recipe that uses canned chickpeas, vegan mayo, celery, and spices for additional flavor. Great on sandwiches or paired with a salad for a delicious lunch!
Prep Time10 mins
Cook Time0 mins
Course: Salad
Cuisine: American
Keyword: chickpea salad
Servings: 4
Calories: 130kcal


  • 1 can of chickpeas, drained and rinsed
  • cup vegan mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • ¼ cup red onion, chopped
  • cup celery, chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • teaspoon cayenne pepper


  • Place 1 can of chickpeas, ⅓ cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, ¼ cup chopped red onion, ⅓ cup chopped celery, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and ⅛ teaspoon cayenne pepper into a food processor and pulse until incorporated and combined.
  • You may have to stop the food processor a few times to scrape down the sides to make sure everything is combined, but please be careful not to over mix.
  • Continue the process of pulsing until fully combined but the texture is still chunky or similar to tuna salad.
  • Stop the food processor and remove the chickpea salad in a small bowl to serve. Spread the mixture evenly on a slice of toast, topped with spinach (or any green you prefer), and sliced tomato.
  • Store any leftovers in an airtight container in the refrigerator up to 4 days.


Calories: 130kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg