Chickpea ‘Tuna’ Dip

I have served this dip many times to non-vegans, who are always very surprised to hear that it’s made out of chickpeas and not tuna! The chickpeas give the tuna-like texture and the seaweed the tuna taste, making it a perfect copy of tuna dip, minus all of the unhealthy ingredients. Being based on legumes (i.e. the chickpeas and tofu), this dip is packed full of nutrients- soluble fibre, iron and folate just to name a few. Population studies from around the world are continuously showing us that those eating more beans have a lower incidence of disease and longer life expectancy. But we’ll go into the benefits of beans in more detail in a future blog! Here’s the recipe:

Chickpea ‘Tuna’ Dip

Makes approximately 4 cups
Takes 30 minutes

  • 3 cups cooked chickpeas (2 x 400g cans, rinsed and drained)
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped pickles
  • 3 tbs finely chopped red onion
  • 2 tbs cup finely chopped parsley
  • 2 nori seaweed sheets
  • 1/2 tsp freshly ground black pepper
  • Salt, to taste (optional)
  • 1/2 cup vegan mayo


  • 300g silken tofu, drained
  • 2 tbs sunflower seeds
  • 2 tbs tahini
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ½ tsp minced garlic clove
  • ½ tsp salt
  1. Use a fork to mash the chickpeas enough to each one up or if you have a food processor, process chickpeas until roughly mashed.
  2. Grind up the seaweed sheets to a powder by tearing them into small pieces and adding them to a blender or coffee grinder and processing until they resemble a flaky to powdery consistency.
  3. Add the finely chopped ingredients and ground seaweed, salt and pepper to the chickpeas and combine well.
  4. To make the mayo, add all ingredients to a blender or food processor and process on the highest speed until smooth (if you have a low-powered blender you may need to soak the sunflower seeds first to soften them up and allow for easier blending).
  5. Add the mayo to the chickpeas and combine well.

Serve as a dip with vegetable sticks, toasted tortilla pieces or wholegrain crackers. You could also eat it in a wholegrain sandwich or wrap with lettuce, cucumber, tomato and mustard.

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