Chickpea Sunflower “Tuna”

This is yummy on top of a salad, wrapped in a lettuce leaf, on top of raw veggies like cucumber slices, as a veggie dip, on apple slices, and on soft grain bread or hearty crackers.

If you go in a tahini direction, this is like hummus on steroids. If you go in a mayo direction, it’s more like tuna salad. I usually make double, triple, or quadruple the recipe so that I have quick grab-and-go lunches for the week.

Chickpea Sunflower “Tuna”

Protein | Fat
Prep Time: 10 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen



  • 3 oz chickpeas
  • 1 oz hummus
  • 1/2 oz roasted unsalted sunflower seeds


  • 0.5 oz Vegan mayo or tahini (for an earthier flavor) 1 Tbsp

Condiments & Spices

  • 1/8 cup chopped red onion or 1/2 tsp onion powder, flakes, or granules
  • healthy pinch each salt and pepper (to taste)
  • 1 tsp lemon juice
  • 1/2 clove garlic minced, (or 1/2 tsp garlic powder)
  • 1/4 tsp spicy mustard
  • Furikake seasoning or crumbled nori sheets optional, if you want it to be reminiscent of tuna salad


  • Mash chickpeas a little with a fork in a small bowl to the desired level of chunkiness.
  • Stir all ingredients together.
  • Keeps well in the fridge for several days.
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Rate This Recipe:


  1. From Dave & Ivy

    Thanks Katie,This looks delicious. You are helping to make my BL journey a lot of fun with these wonderful recipes. Ivy Barnett

  2. Looks easy to make and delicious! Thanks!

  3. Debra Graham

    This looks delicious. I can’t wait to try it.

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  6. Anna Sorensen

    I loved it. I used roasted walnuts chopped up and it worked!

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  8. Briana

    This is one of my favorite lunch meals and so easy to take with me to my kid’s games when I need lunch!

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