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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Tuna(ish) Salad

Makes 4-5 cups Prep time = 20 minutes


This chickpea surrogate for tuna fish is great on a bed of fresh greens, in a sandwich or a wrap, open-faced and baked with tomato in a plant-based cheesy melt, and piled on a cracker!


Tuna(ish) salad is an awesome source of both fiber and anti-inflammatory plant proteins, an outstanding source of folate, and high in a variety of minerals.



3 cups cooked chickpeas or two 14 oz, no or low sodium, rinsed well

3 tablespoons red onion, fine dice

1 stalk celery, fine dice

2 tablespoons dehydrated onion flakes

2 tablespoons capers

1 ½ tablespoons rice or cider vinegar

2 tablespoons toasted nori flakes

1 teaspoon dill seeds

1 teaspoon celery seeds

Several good grinds coarse black pepper

½ teaspoon of sea salt or to taste

½ cup plus 1 tablespoon silken mayo




Rinse and drain chickpeas well. Place in food processor and pulse a few times to break up the chickpeas but just a few times or you'll kill the texture and end up with purée!


Return to a large bowl, add the other ingredients, saving the tofu mayo for last. Taste and adjust seasonings as you like.



Tuna(ish) Salad