Chuna (Chickpea Tuna)

Chuna (Chickpea Tuna)

NOTE: Leave out the nori for more of a chicken salad flavor
Course: Lunch
Keyword: Chickenless Salad, Chickpea Tuna, Chuna
Servings: 4
Author: Mrs. Plant


  • 2 cans chickpeas garbanzo beans, rinsed and drained well
  • 2 celery ribs chopped finely
  • 1-2 green onions white part only, chopped finely
  • a handful of grapes cut into quarters or 1/4 cup chopped dried organic cranberries
  • 2 T firm tofu
  • 1/4 cup cold water
  • 2 T apple cider vinegar
  • 1 T tahini
  • 1/2 T mild white or yellow miso paste
  • 1 t date syrup or other sweetener
  • 1 t dijon mustard
  • 1/8 t dried dill
  • 1 t kelp granules or 1/4 nori sheet cut into tiny pieces (this gives the "ocean" flavor)
  • salt and pepper to taste


  • Mash chickpeas in a bowl with a potato masher or fork until completely mashed (no whole chickpeas). Add chopped celery, green onion, and grapes.
  • Blend tofu, water, vinegar, tahini, sweetener, mustard, dill, and kelp granules in cup blender until smooth. Add salt and black pepper to taste. Stir dressing a bit at a time into chickpea mixture. CHILL THE CHUNA BEFORE SERVING.
  • Serve on toast with sliced tomatoes and lettuce or in lettuce boats.

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