Chickpea No Tuna Salad Recipe

This recipe uses chickpeas and tofu instead of tuna for a delicious sandwich
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Prep Time: 30 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: Gout Friendly, tofu, Vegan
Servings: 6 people
Calories: 217kcal
Author: James Strange


  • 15 oz garbanzo beans 1 can
  • 4 oz tofu I used extra firm
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon kelp powder
  • 1/8 teaspoon white pepper
  • 1/4 cup pickles I used bread and butter
  • 1 each green onion


  • 1/4 cup oil neutral flavored
  • 1 teaspoon Dijon mustard
  • 1.5 Tablespoons aquafaba From the canned beans
  • 1/8 teaspoon salt
  • 1 teaspoon vinegar or leamon juice


  • Drain the liquid from the garbanzo beans / chickpeas. 
    Save the liquid. Some of it will be used to make the mayo. 
  • Make the mayo
    To a tall vessel add neutral flavored oil, dijon mustard, 1.5 Tablespoons of the liquid saved from the beans, salt and vinegar. Use an immersion blender on high to make an emulsion. 
    Place in the refrigerator until chilled. 
  • Use a food processor to chop up the garbanzo beans and the tofu. 
    To the beans and tofu add dijon mustard, kelp powder, pepper, pickles and onion. Mix to combine. 


Calories: 217kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Sodium: 144mg | Potassium: 206mg | Fiber: 5g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 0.9mg | Calcium: 61mg | Iron: 2.3mg
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