Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Chickpea “Tuna” Salad

Chickpea Tuna Salad with massaged kale

Chickpea Tuna Salad with massaged kale


  • 2 cups chickpeas, cooked or canned
  • 1/4 cup vegan mayonnaise substitute
  • 1 tablespoon fresh lemon juice
  • Fresh ground pepper and salt to taste


  1. Pulse chickpeas in a food processor or mash with a pastry cutter until coarsely ground.
  2. Stir in vegan mayonnaise substitute and lemon juice. Season with salt and pepper to taste.  


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