Vegan Tuna Salad with Chickpeas & Avocado

Vegan “ no tuna " salad recipe with mashed chickpeas, creamy avocado, scallions and lime. No mayo ever!

Course Main Course
Cuisine Mediterranean
Keyword Chickpea Avocado Salad, Vegan Tuna Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 182 kcal
Author florentina


  • 15 oz canned chickpeas
  • 1 avocado - extra large
  • 1 scallion - chopped
  • 1/4 cup cilantro - roughly chopped
  • 1 lime - juiced
  • 1/2 red chili pepper - chopped (to taste)
  • 2 tbsp fresh onion chives - snipped
  • 1 pinch sea salt - more or less to your taste
  • 2 tbsp pomegranate seeds or cherry tomatoes - for garnish (optional)
  • 2 tsp capers, dulse / kelp flakes or seaweed (optional)
US Customary - Metric


  1. Drain the chickpeas and reserve some of the water.

  2. In the bowl of a small food processor chop the chickpeas with a little bit of the reserved water if needed until a rustic texture is achieved. Keep in mind that you don’t want a smoothie, so use the pulse button when doing this.

  3. Transfer to a medium mixing bowl together with the scallions, lime juice, chili pepper and cilantro. Give it a good stir.

  4. Slice the avocado in half, discard the pit and carefully scoop the flesh out. Add it to the bowl with the chickpeas and season with the sea salt. Combine well. Taste and add more lime juice or sea salt to your taste.

  5. Serve as a dip or make a faux tuna salad sandwich with your favorite whole-grain bread and fresh herbs.

Recipe Notes

Nutrition Facts
Vegan Tuna Salad with Chickpeas & Avocado
Amount Per Serving
Calories 182 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 310mg 13%
Potassium 431mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 1g
Protein 6g 12%
Vitamin A 6.1%
Vitamin C 23.9%
Calcium 4.9%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.