Chicken of the Pea (Vegan Tuna) recipe

All Recipes Salad Beans


2 (15 ounce) cans garbanzo beans, drained and rinsed
2 stalks celery, chopped
¼ red onion, chopped
6 tablespoons vegan mayonnaise (such as Follow Your Heart® Vegenaise®)
2 tablespoons nutritional yeast
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon olive oil
1 tablespoon pickle juice
1 tablespoon apple cider vinegar
¼ lemon, juiced
1 teaspoon ground paprika
¼ teaspoon crumbled dried nori (seaweed)
¼ teaspoon seafood seasoning (such as Old Bay®)
2 dashes hot sauce
1 pinch cayenne pepper
1 pinch dried dill weed

Nutrition Info

163.8 calories
carbohydrate: 19.8 g
cholesterol: : -
fat: 7.7 g
fiber: 4 g
protein: 4.8 g
saturatedFat: 1.1 g
servingSize: -
sodium: 974.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -


  1. Use a potato masher to crush garbanzo beans in a large mixing bowl. Add celery, onion, vegan mayonnaise, nutritional yeast, salt, garlic powder, olive oil, pickle juice, vinegar, and lemon juice. Season with paprika, nori, seafood seasoning, hot sauce, cayenne pepper, and dill. Mix thoroughly. Refrigerate until serving.

Recipe Yield

8 servings

Recipe Note

Based on the delicious Luhv's vegan tuna from Philadelphia. Serve on your favorite crackers or sandwich.

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