Food For Healthy Bones

Irma Jennings - INHC - Holistic Bone Coach

Vegan "Tuna" Salad

Chickpeas are affordable and packed with protein, fiber, and micronutrients – and while they’re not an entirely accurate substitute for canned tuna, they make a wonderful alternative if you are not eating fish. This can be used in a sandwich, as a salad on greens, in wraps or with crackers.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Lunch, Salad
Cuisine American
Servings 4
Calories 139 kcal


  • 1 bowl
  • 1 fork or potato masher


  • 1 15 oz can chickpeas drained and rinnsed
  • 2 tbsp onion minced
  • 2 ribs celery finely diced
  • 1/3 cup mayonaise vegan. I like Primal Kitchen Chipotle Mayo
  • 2 tsp Dijon mustard
  • 2 tbsp dill pickles chopped
  • 1/2 lemon juiced
  • 1 dash salt to taste
  • 1 dash pepper to taste
  • 1 tsp dill
  • 1 tsp dulce optional for fishier taste


  • After rinsing your chickpeas, make sure to dry as much of the water as you can.
  • Add the chickpeas into a bowl and mash with the back of a fork or a potato masher.
  • Add remaining ingredients and stir to combine.
  • Add salt and pepper to taste.
  • Store in an airtight container in the fridge for up to 5 days.


Calories: 139kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 232mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 122IUVitamin C: 8mgVitamin D: 0.04µgVitamin E: 1mgVitamin K: 38µgCalcium: 20mgIron: 0.2mgMagnesium: 6mgPhosphorus: 17mgSelenium: 1µgZinc: 0.1mg
Keyword chickpeas, vegan tuna
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