Chickpea of the Sea Salad

Serving size:
 3 cups


    • 15 oz
    • chickpeas (canned, rinsed)
    • 1⁄4 c
    • Vegenaise (or other vegan mayonnaise)
    • 1 T
    • whole grain mustard
    • 1 1⁄2 T
    • umeboshi vinegar
    • 2 t
    • celery seeds
    • 1⁄4 c
    • celery (chopped)
    • 2
    • scallions (sliced)
    • black pepper (freshly ground)
    •   pn
    • cayenne (optional)
15 minutes
Ready in
15 minutes


This delicious salad is a dead ringer for tuna salad, but has no tuna (or other animal products) in sight! Spread on hearty, toasted bread with crisp romaine leaves for a yummy sandwich, or place a dollop on a green salad. This is also a nice dip for crackers or vegetable spears. I hope you like it as much as I do!

Adapted from by way of The Kripalu Cookbook


Place the chickpeas in the bowl of a food processor and pulse until roughly chopped. Add the Vegenaise, mustard, umeboshi vinegar, celery seeds, chopped celery, scallions, cayenne and pepper. Pulse to incorporate, scraping down the sides of the food processor if necessary.



If you don't have a food processor (or don't want to get it out), just lightly mash the chickpeas with a fork. Fold in the remaining ingredients until combined. Mince the celery and scallions instead of chopping them.


Special Diets: 

Food Allergies: