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Vegan Chickpea Tuna

Yogaville Recipes   |   December 10, 2017  |    Krtajña Kerby


An Ashram favorite, this mock tuna recipe was recently requested by our readers.  Vegan and gluten-free, this dish is a guaranteed table-pleaser for all. You can guiltlessly indulge in this delicious, karma-free comfort food!


Chickpea Tuna Recipe

Makes enough for 6 sandwiches
  • 1 large carrot
  • 1 rib of celery
  • 2 cups chickpeas
  • 1/2 cup sunflower seeds
  • 1/3 cup vegan mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tbsp kelp
  • Salt and pepper to taste
Use a food processor to chop the carrot, celery, and sunflower seeds (aim for small cuts, not a puree).  If no food processor is available, thinly dice the carrot and celery, and roughly cut the sunflower seeds.  Smash the chickpeas until roughly 70% of the chickpeas are mashed.  Some whole chickpeas should be left.  Transfer to a bowl and add the veggies and sunflower seeds.
Add vegan mayonnaise, vinegar, kelp, salt, and pepper.  Add extra kelp for more ‘tuna’ flavor. Mix well and refrigerate.  Serve on gluten-free bread with toppings of your choice—lettuce, tomato, onion, mustard, and relish are good choices—for a delicious mock-tuna sandwich.
Adapted from the cookbook Isa Does It: Amazingly Easy, Wildly Delicious, Vegan Recipes for Every Day of the Week

Learn more!

Join us for a Kitchen Ashram Yogi Program and learn how to make this recipe and other mouth-watering vegetarian dishes.

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