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Chickpea of the Sea

  • 20 min
  • Preparation time 
    15 min
  • Servings
    Portions 4
recipe image Chickpea of the Sea


Chickpea Tuna Salad
  • 1 can (15.5 ounces) chickpeas, drained
  • 1/4 cup vegan mayonnaise
  • 1/2 lemon, juiced
  • salt and freshly cracked black pepper, to taste
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons drained and chopped capers
  • 1/4 cup chopped cucumbers
  • 1/4 cup halved cherry tomatoes
For Serving
  • 4 slices bread, toasted
  • 2 tablespoons Flora™ Salted Plant Butter, softened
  • 8 bibb lettuce leaves
Energy (kcal)186 kcal
Energy (kJ)777 kJ
Protein (g)3.3 g
Carbohydrate incl. fibre (g)17.3 g
Carbohydrate excl. fibre (g)15.8 g
Sugar (g)2.8 g
Fibre (g)1.5 g
Fat (g)11.9 g
Saturated fat (g)1.0 g
Unsaturated fat (g)0.7 g
Monounsaturated fat (g)0.2 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)397 mg
Salt (g)0.99 g
Vitamin A (IU)161 IU
Vitamin C (mg)5.1 mg
Calcium (mg)86 mg
Iron (mg)1.29 mg
Potassium (mg)98 mg


Chickpea Tuna Salad
  1. Mash chickpeas in a bowl until they resemble chunk tuna. Add vegan mayonnaise, lemon juice, salt, and pepper and stir. Fold in red onion, capers, cucumbers, and tomatoes.
For Serving
  1. Spread plant butter on toast. Serve salad with toast and lettuce leaves.
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