Rae Cooper

This is a great mock ‘tuna’ sandwich. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.


  • 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
  • Juice of 1/2 lemon + some zest if you like
  • 3 – 4 tablespoons hummus or white bean hummus + 2 – 3 tablespoons water (1/4 – 1/3 cup of vegan mayo is great too)
  • 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
  • 1/2 cup red onion (about 1/2 small), chopped
  • 1/2 teaspoon garlic powder
  • Sea salt & cracked pepper to taste
  • Dash of cayenne, optional

Other optional ingredients:

  • 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6

To Serve

  • 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
  • Leafy greens, to serve



Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency.

Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency.

Serve chilled or at room temperature.


Ways to serve:

  • Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
  • You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
  • Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
  • Lastly, pair with your favorite crackers.

Salad serves 3 generously. Store leftovers in an airtight container in fridge for up to 6 days.



If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice, creamy binder. And if using the hummus recipe link in the ingredient list, omit the cumin.


Recipe Source:  https://simple-veganista.com/chickpea-of-sea-salad-sandwic/