Mock Tuna Chickpea Sandwich Spread

    15 mins

    This tastes great spread on fresh crusty bread or in a sandwich. This chickpea spread does taste like tuna salad and makes a great vegetarian option. Experiment with different ingredients depending on your taste. I have made this vegan as well by substituting the mayonnaise for soy mayonnaise.

    655 people made this

    Serves: 4 

    • 400g can chickpeas, drained and mashed
    • 2 tablespoons mayonnaise
    • 2 teaspoons hot English mustard
    • 1 tablespoon sweet pickles relish
    • 2 spring onions, chopped
    • salt and pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. In a medium bowl, combine chickpeas, mayonnaise, mustard, pickle, spring onions, salt and pepper. Mix well.

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    Reviews in English (521)


    I loved the flavors. My husband liked it even better with some chopped up celery. We also used 2 cups of plain cooked garbanzos (chickpeas) instead of canned.  -  06 Dec 2011


    Awesome! I have been vegetarian for almost nine years, and tuna sandwiches/tuna melts and hamburgers are the only things I have missed. Well, this recipe has answered my tuna cravings. I made a number of taste changes, though....added much more mayo, red onion, sweet relish, pepper, powdered mustard to taste and the secret ingredient - sea salt. I tried it on crackers for a taste test, then refrigerated and made a "tuna melt" sandwich the following day. Yum! Who needs to eat a real fish? Thanks for the great idea!  -  16 Jan 2007  (Review from Allrecipes US | Canada)


    I've made this a few times and really liked it, but last time made a couple of modifications. First, as someone else mentioned in a review, I used lowfat plain yogurt instead of mayo. I also added 1 tsp. of capers, and used india relish instead of sweet pickle relish (it's just a little spicier). I had to go back and add about a teaspoon of mayo; the yogurt didn't do it for me. But I guess it reduces the fat content significantly to use mostly yogurt and a little mayo. Will definitely make it again!  -  05 Jun 2002  (Review from Allrecipes US | Canada)