Total Time
Prep 5 mins
Cook 0 mins

Some folks think this tastes a bit like tuna salad. :) Give it a try... it's even better after it's sat overnight in the fridge, so you might make it the night before you want it for lunch and let it sit for a few hours before making your sandwich.

Ingredients Nutrition


  1. Drain the garbanzo beans and rinse them under running water in a colander; let drain. In a flat-bottomed dish or pan and using a potato masher, mash them to whatever consistency you prefer (using a food processor or blender makes the texture more fine and similar to hummus, but you can try it that way if you like). I like mine kind of chunky.
  2. In a bowl, combine the garbanzo beans with remaining ingredients and mix well. Spread on your favorite bread or in pita pockets and enjoy! (Or you can just eat it out of the bowl with a spoon.).
  3. Note from Julie: I prefer dill relish over sweet, any day. ;) Other possible additions include chopped celery and/or cucumber, paprika, a couple drops of balsamic vinegar, and perhaps a little cumin (although that will make it more hummus-like).
  4. Source: adapted from The Peaceful Palate, by Jennifer Raymond.
  5. Note: more info about Vegenaise at Much lower in fat than regular mayo and no dairy!
Most Helpful

Super Yummy. I added celery and used minced garlic and spicy brown mustard. It's hard for me to remember what tuna tasted like, but this spread is great either way.

Dusty&Sarah October 12, 2009

I made this in the food processor to make it simple for me. We all really liked it. I can see a lot of variations. Thanks for sharing!

Mrs. Moon September 20, 2009

This is great. I chopped up the chickpeas with a potato masher, used a bit of diced red onion, no garlic and left off the scallion. Served it with lettuce and tomato in a whole wheat wrap. My SIL thought it tasted like tuna. My husband probably thinks it was tuna as I never told him what it was. Thanks. This is a great versatile recipe and I am sure I will make again.

Cookie16 March 24, 2008