Garbanzo Salad {Vegan Tuna} Recipe

My mother has two favorite meals that she can eat every week and never get tired of : spaghetti dinner and tuna salad sandwich. Mom is a proud creature of comfort food habit.  It was easy enough to win her over with a veganized bolognese sauce, so I started making this un-tuna spread too. She loves it on toasted bread with lettuce and tomato. I prefer to surround a huge scoop of the Garbanzo Salad with spiralized watermelon radishes,micro greens and edible flowers. Double bonus: This meal is budget friendly and protein packed with 15g protein per one cup serving.

This recipe is only intended as a very loose guide since the possibilities to personalize this dish are endless. Substitute green apples, jicama or water chestnuts if you don’t care for celery (you know who you are). Choose a chickpea miso and soy-free vegan mayo if you have an aversion to soy. I used a food processor to mash the beans but the job can also be accomplished by using the back of a fork and a little brute force.

Garbanzo -better than tuna- Salad Recipe
Prep time
Cook time
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This protein packed vegan twist on a classic sandwich spread will satisfy your comfort food cravings
Serves: 2
  • 2 cups cooked garbanzo beans (chickpeas)
  • 2 ribs celery,chopped
  • ¼ cup red bell pepper,chopped
  • ¼ cup onion,small diced
  • 2 tablespoons parsley,finely chopped
  • 2 tablespoons green onions,finely chopped
  • ½ lemon,juiced
  • 2 tablespoons vegan mayo
  • 1 tablespoon white or yellow miso (or tahini)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dill
  • 2 teaspoons celery salt
  • salt & pepper
  • optional-2 tablespoons sweet pickle relish
  • optional-2 teaspoons dulse granules
  • equipment: Food processor,bowl,mixing spoon, knife,cutting board
  1. Add garbanzo beans,vegan mayo and miso to food processor.Pulse just until the beans are still chunky.Do not turn it into hummus.Transfer to a mixing bowl and add remaining ingredients.Mix well.Season with salt & pepper to taste.
  2. Serve the garbanzo spread over a bed of lettuce and garnish with colorful vegetables and edible flowers.Or serve on multi-grain bread for a killer sandwich.Try it as a dip or roll it up into a wrap.
  3. Store unused portion in refrigerated an airtight container for up to 2 days.


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  1. That sandwich was pretty good… I guess

  2. This must be so good with the seaweed. I’m bookmarking it.

  3. Wow, really great! The miso really makes it taste like tuna! Best of all – husband approved. 🙂

  4. My partner and I made this for the first time last night and it was great. My partner even like it and she leans towards the carnavor side of the spectrum.

    We made two substitution due to lack of ingredients.

    1. Best Foods mayo with eggs in it instead of vegan mayo.

    2. One teaspoon of dill seed ground with a pestle and mortar instead of dill.

    Because I didn’t trust myself not to turn the garbanzo beans into hummus with the food processor I used a potato masher on the beans, mayo, and miso instead. This allowed me to easily control the texture of the salad and the masher was easy cleanup vs food processor.

    This is the first recipe I’ve tried from Veggietorials and definitely not going to be my last. You rock Cobi!

    • Aloha Jonathan!Mahalo for the update. A good ole’ potato masher gets the job done too 😉 I’ve even used the back of a fork in a pinch. Please send me a pic if you try any other recipes…I love seeing how they turn out.

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