Chickpea Tunalike Salad

Recipe by Sharon123
READY IN: 10mins
YIELD: 2-4


  • 1
    (15 ounce) can chickpeas, drained (about 1 3/4 cups)
  • 12
    cup finely diced celery (I use the food processor)
  • 14
    cup finely diced sweet onion (or green onion)
  • 2
    tablespoons fresh lemon juice
  • 2 -3
    tablespoons minced fresh parsley (sometimes I add a little fresh chopped dill)
  • 1
    tablespoon vegan mayonnaise (or regular or if you wish to omit mayonnaise add 1 tbls. extra virgin olive oil)
  • 2
    teaspoons brown mustard
  • 2
    teaspoons well drained pickle relish (sweet or dill-your choice)
  • 14
    teaspoon paprika (I used smoked paprika)
  • crushed toasted nori (about 1/8-1/4 cup-optional)


  • Coarsely chop the beans in a food processor, or mash well with a fork.
  • Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Add in crushed toasted nori sheets if using. Mix well.
  • Chill thoroughly before serving.
  • Stored in a covered container in the fridge, the salad will keep for up to 1 week.
  • Enjoy!
  • Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!