chickpea salad close up

Chickpea Tunaless Salad

  • Author: Nina | Tofu Test Kitchen
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 cups 1x


The texture in this chickpea salad is spot on, and a secret ingredient (spoiler alert, it’s kelp powder) adds just a hint of seafood flavor!



  • 1 can low-sodium chickpeas, rinsed and drained
  • 2 celery sticks, diced
  • 2 tbsp red onion, diced
  • 2 pickles, diced
  • 1/2 cup Just Mayo (or other vegan mayo)
  • 1/41/2 tsp kelp powder
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Mash the chickpeas in a large bowl with a potato masher or fork until you get a tuna fish like consistency.
  2. Stir in the celery, red onion, and pickle. Then add the mayo and mix well.
  3. Stir in the kelp powder, salt, and pepper.
  4. Serve cold. Serving suggestions: on crackers, cucumbers, sandwiches, or celery sticks.


  • Kelp powder gives a hint of seafood flavor, but a little goes a long way. Start with 1/4 tsp, taste the mixture, and add more if you like. You can find kelp powder at health food stores or here on Amazon
  • Just Mayo brand is my all time favorite plant-based mayonnaise. It’s in a lot of grocery stores these days, or you can buy it here on Amazon.