Recipe by NICE_GIRL1965
"This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich."
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1 (19 ounce) can
garbanzo beans (chickpeas), drained and mashed
spicy brown mustard
sweet pickle relish
green onions, chopped
salt and pepper to taste
Awesome! I have been vegetarian for almost nine years, and tuna sandwiches/tuna melts and hamburgers are the only things I have missed. Well, this recipe has answered my tuna cravings. I made a number of taste changes, though....added much more mayo, red onion, sweet relish, pepper, powdered mustard to taste and the secret ingredient - sea salt. I tried it on crackers for a taste test, then refrigerated and made a "tuna melt" sandwich the following day. Yum! Who needs to eat a real fish? Thanks for the great idea!
We had it in a sandwich and, while it certainly looks like tuna salad, and the consistency is pretty similar, it does not taste 'just like tuna.' Maybe it's because I eat canned tuna in sandwiches at least once a week, but I would never ever ever be fooled into thinking that this was real tuna!
I've made this a few times and really liked it, but last time made a couple of modifications. First, as someone else mentioned in a review, I used lowfat plain yogurt instead of mayo. I also added 1 tsp. of capers, and used india relish instead of sweet pickle relish (it's just a little spicier). I had to go back and add about a teaspoon of mayo; the yogurt didn't do it for me. But I guess it reduces the fat content significantly to use mostly yogurt and a little mayo. Will definitely make it again!
I happen to love tuna salad sandwiches. I'd say that the only thing reminiscent of tuna salad (or egg salad for that matter) are the condiments used to flavor this. However, I love chickpeas/garbanzo beans. I just made this recipe for lunch today and like it very much! I'd suggest mashing it with a fork (or even a sturdy pastry cutter) if you like texture. I didn't have green onions so took a little of a regular onion and minced it. I also didn't have canned chick peas and so soaked the dried ones over night and cooked them this morning before making this. That texture may possibly be different from canned. Canned would save time! I will definitely be making this from time to time. It's a great change for lunch! Thanks for submitting it.
Wow, I was very impressed with this! I have been wanting tuna salad for a long time (no fish!) and this totally hit the spot. I didn't rinse the garbanzo beans (reserved a lot of the flavor, I think) and I mashed them with a potato masher. Instead of using regular mayo, I used Nayasoya Nayonnaise (vegan soy mayo--has 35 calories instead of 100 like regular mayo) instead of the regular stuff. Tasted great! I think a little celery and cumin would also taste good in there. Will try that next time. And there will definately be a next time! Thanks Carole! ;-)
So good! How have I been vegetarian for 8 years, and never tried something so simple? Like most people, I changed the recipe to accommodate my taste and what I had on hand. I substituted sweet onion mustard and dill relish, left out the onions, and added a good dash of lemon juice, garlic salt, and Morton's Nature's Seasoning. The lemon juice really adds some zip to it. I don't think this is ever going to make it's way to a sandwich though...I'm eating it with a spoon!
It has its own unique flavor. The chickpeas need to really be mashed well, so use a blender. Add plenty of celery and onion, salt and pepper, and even sliced grapes and pecans, and it makes a nice summer sandwich.
Surprisingly good! A keeper! Easy & tasty. A cross between tuna and egg salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Mock Tuna Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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