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Chickpea tuna is the perfect summer recipe for any occasion from daily lunches, to beach days, to a Forth of July cookout. Only takes a few minutes to make!



Total time

6 minutes


  • 14 oz can of salt-free chickpeas (drained and rinsed)
  • ? cup vegan mayo (Just Mayo is my favorite brand) OR ¼ cup + 2 tbsp mashed avocado
  • 1 tbsp dijon or whole grain mustard
  • 1 tbsp ume plum vinegar (add a splash more if you are using avocado instead of mayo)
  • 2 tsp celery seeds
  • 1 celery rib (chopped)
  • 2 tbsp minced green onion or red onion or shallot
  • ? tsp freshly ground black pepper
  • ? tsp cayenne pepper (more to taste) or crushed chili flakes
  • 4 leaves romaine or kale
  • seasoned nori, or unseasoned
  • toasted bread


  1. Place the chickpeas, Just mayo, mustard, ume vinegar, celery seeds, celery, onion, black pepper, and cayenne pepper into a food processor.
  2. Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn't be pulsing more than 20 seconds.
  3. Serve over toast with romaine lettuce and nori.
  4. View the recipe instructions at Sweet Potato Soul by Jenné Claiborne

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