Chickpea Mock Tuna Salad on a plate
  • Easy
  • 15 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 167
  • Fat: 9.9g (Saturated Fat: 1.3g)
  • Carbohydrates: 18g
  • Fiber: 3.6g
  • Sugar: 8.6g
  • Protein: 3.4g
  • Sodium: 409mg

Print Recipe


  • Click here for our Montreal Steak Seasoning recipe.


  • 1 ½ cups cooked garbanzo beans (or the equivalent to one 15 ounce can of garbanzo or chickpeas, drained)
  • 2-3 Tbsp olive oil
  • 1-2 Tbsp lemon juice
  • 1 Tbsp Montreal steak seasoning (see Notes for our recipe or use store-bought)
  • *If not using Montreal steak seasoning, use ½ tsp garlic powder, ½ tsp dried dill, ½ tsp onion powder, 1 tsp black pepper, ¼ tsp of salt + more to taste, ¼ tsp smoked or regular paprika, 1 tsp prepared mustard
  • 1 tsp granular seaweed (optional)
  • ½ cup finely diced celery (about 1 medium stalk)
  • 1 medium carrot, grated
  • 2 green onions, thinly sliced
  • 1 tsp lemon zest
  • 2 Tbsp finely chopped Italian or curly parsley (about ½ of a medium bunch, stems removed)
  • 1 apple, core removed and cut into cubes
  • ½ cup finely diced red pepper
  • 2 Tbsp hemp seeds (optional)
  • Whole wheat pita bread, greens and sprouts for serving


  1. Place the garbanzo beans into a bowl. With a fork, mash the beans with olive oil and lemon juice. Add the seasoning(s) and fold into the bean mixture the seaweed, celery, carrot, green onions, lemon zest, parsley, apple and red pepper. If desired, adjust the seasoning with more of the spices.
  2. Top the bean mixture with hemp seeds and stuff into whole wheat pita bread along with greens and sprouts.