Incredible “no-tuna” chickpea salad bagel. Ready with just 10 ingredients and in half an hour.

If there’s one thing I’ve been loving these past few months, it’s nutritious, quick-to-prepare lunches. It’s true that eating vegan is not always easy, it involves a certain level of weekly plans and dedication if you are interested in eating well and being 100% healthy.

These types of meals/recipes are very useful, especially for people who are just starting out on their vegan journey. Why? Because the number 1 concern of people when they adopt a vegan lifestyle is their protein intake, plus it has a flavor that emulates traditional recipes like tuna salad, so the transition is easier.

This recipe is packed with 100% plant-based protein thanks to chickpeas (19g of protein per 100g of chickpeas) and sunflower seeds (20g of protein per 100g of seeds). So it is an excellent option to have at home for quick lunches.

The preparation of this recipe is very simple. You need the help of a food processor to achieve the desired texture.

I do not recommend using a blender to make this recipe as the ingredients will not be able to be incorporated into the mixture as desired.

If you don’t already have a food processor at home, I recommend that you purchase one. It is the number 1 tool in my house after the chef’s knife.  It will allow you to work with so many new flavors, textures and above all, it will help you create healthy, whole foods at home.


1 cup shelled sunflower seeds soaked for 6 hours.
3 cups cooked chickpeas
1 cup diced celery
1/2 cup of diced red onion
1/2 teaspoon garlic powder
2 tablespoons vegan mayonnaise
1 tablespoon olive oil
2 teaspoons salt
For the sandwich:
4 bagels
Lettuce of your choice* (Optional)
1 avocado* (Optional)


In a food processor, place the drained sunflower seeds and process for 15 seconds.
Add the chickpeas, mayonnaise and oil to the processor and process for 1 minute or until integrated with the sunflower seeds.
Add the onion, celery, garlic powder and salt and process again for 15 seconds. Remove the mixture from the processor and mix well in a bowl. Adjust salt to taste.
Heat the breads briefly to soften and serve the salad along with lettuce and avocado.