Appetizers & Side Dishes

Chickpeas of the Sea


Mock Tuna Salad …made with not chicken, not fish, but chickpeas!

Adapted from

I had no reason to try and experiment with tuna substitutes but the recipe looked intriguing enough. The only resemblance to tuna is that it uses all the same ingredients – it’s a bit blander since it doesn’t have that fishy taste…but still pretty good. Served with Trader Joes mini rye toasts.

Add other “tuna” ingredients as well like celery, eggs, sweet relish, etc..


  • 1 (19 ounce) can garbanzo beans, drained and mashed
  • 2 tablespoons mayonnaise
  • 2 teaspoons spicy brown mustard
  • 2 tsp dill
  • 2 green onions, chopped
  • salt and pepper to taste
  •  Directions

    Place chickpeas in food processor or blender until mashed. Add remaining ingredients and mix thoroughly.


    2 thoughts on “Chickpeas of the Sea

    1. A few dashes of kelp powder or dulse flakes add back that pleasant ‘fishy’ taste (and lots of minerals) to veg salads like this. Lemon juice and dill work well too. I love mock tuna salad… yum. :-)

    2. (Sorry, I do realize the recipe has dill already… sounds yummy… you could try adding nori furikake powder too… any seaweed works…)

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