Vegan 'tuna' salad

Contributed by Food for health editors

Vegan 'tuna' salad

Carl Pitzer, known as Chef Carl, serves up hot meals five days a week at the Atrium Cafe at Kaiser Permanente Interstate Medical Office Central in Portland, Oregon. Try one of Chef Carl’s plant-based recipes at home.

This recipe originally appeared in Live Well. Be Well.

Servings: 4


  • 3/4 cup garbanzo beans, drained and cooked
  • 3 tablespoons red onion, diced
  • 1/2 cup celery, chopped
  • 1/4 cup pickles, chopped
  • About 3 tablespoons nori seaweed flakes, ground nori or crushed seaweed snacks
  • 1/2 cup vegan mayo or cashew sour cream
  • Sea salt and ground black pepper, to taste


  1. With a potato masher or fork, mash the garbanzo beans to consistency of flaked tuna.
  2. Add onion, celery, pickles and nori to mashed beans. Mix in vegan mayo or cashew sour cream. Add sea salt and black pepper to taste.
  3. Serve with lettuce and sliced tomato.

Nutrition information (per serving)

  • Calories: 190
  • Total fat: 14 g
  • Saturated fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 320 mg
  • Total carbohydrate: 14 g
  • Dietary fiber: 3 g
  • Total sugars: 4 g
  • Protein: 3 g