Plant-Based Chickpea Tuna Salad

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20-Minute Creamy and Delicious Vegan Chickpea Tuna Salad

We’ve already shared a mayo-free, oil-free, overall lighter mashed chickpea salad recipe, but for those who want a classic tuna salad turned vegan, this is the recipe for you. Not only is this chickpea tuna salad simple, but it’s also healthy, delicious, affordable, and more sustainable, with a genuinely impressive ‘tuna-like’ taste and texture.

While we won’t claim the taste is identical, combining the flaky, ‘meaty’ mouthfeel of gently mashed chickpeas with other classic tuna salad ingredients like celery, dill pickles, onion, and mayo makes for a filling, satisfying vegan tuna replacement. It’s packed with plant-based protein and fiber, too.

Best of all, this vegan tuna salad recipe is meal-prep-friendly. Perfect for when you need something quick and easy, loaded with flavor, texture, and satisfying goodness. It’s super versatile, too—enjoy it in a sandwich, salad wrap, with crackers, or keep reading for our favorite serving recommendations.

Looking for more budget-friendly but flavor-packed chickpea recipes? Check out delicious creamy hummus, baked falafels, chickpea quinoa burgers, or chickpea potato tacos.

The Ingredients and Substitutes

Who knew you could create a delicious vegan tuna substitute with simple and inexpensive pantry staples?!

• Chickpeas: We use (regular or low-sodium) canned chickpeas for ease, but use 1 ½ cups of home-cooked chickpeas if preferred.

To cook your own, you’ll need ¾ cup (about 125 grams) of dried chickpeas. Leave them to soak overnight, then drain, rinse, and simmer with fresh water until tender (about an hour). Simmer them with a piece of kombu seaweed for a fishier flavor.

• Celery: We prefer using celery with leafy tops, if possible, though it’s not necessary.
• Dill pickle: We love to use regular dill pickles, though pickle relish works in a pinch (though you may not need as much added sweetener).
• Green onions: (scallions) will provide a milder oniony flavor. However, you could use red onion if preferred.

The Dressing

• Vegan mayonnaise: Use your preferred brand (or make your own). You may be able to try vegan Greek yogurt, though the flavor differs, so it’s not our first choice.
• Mustard: Dijon mustard works well, though any type will work, even wholegrain.
• Apple cider vinegar: Alternatively, use the pickle juice from the jar of dill pickles. Lemon juice will also work.
• Sweetener: To balance the heat and tang, use a small amount of sugar, a sugar alternative, or maple syrup/agave.
• Seasonings: Including garlic powder, salt, and black pepper. Season to taste.

How to Make Vegan Chickpea Tuna Salad

• 1) First, drain and rinse the chickpeas, then use a fork or potato masher in a large bowl until the chickpeas are all broken up but not mushy (you don’t want any whole chickpeas to remain).  

• 2) Then, dice the celery (leafy green tops included), green onions, and pickles, and add them to the chickpea mixture.

• 3) Add all the dressing ingredients, starting with just a portion of the vegan mayonnaise and mustard and increasing to taste (some prefer more or less of either), mixing well in between. Then season to taste.

• 4) Finally, transfer the vegan tuna salad to the fridge for an hour (or even overnight) to chill and ‘marinate.’ Enjoy!

Alternatively, use the pulse function in a mini food processor. With this method, you can throw all the ingredients (after step 2) in the processor and pulse for 1-2 seconds at a time until it reaches your desired consistency.

How to Serve Chickpea Tuna?

We love enjoying the vegan tuna salad over a ciabatta roll (or bagels/pita) with tomatoes and avocados (optionally with diced jalapeño for kick). However, you can also enjoy it as an appetizer or side with:

• Crackers and chips
• Crudites like bell pepper, carrot sticks, cucumber, etc.
• A bed of leafy greens (spinach, arugula, lettuce, etc.) and other salad bowls
• Within wraps like lettuce wraps or these hummus veggie wraps
• To make chickpea-stuffed avocado boats
• In a sandwich paired with tomato soup or other light soups
• In a vegan grilled cheese to make a vegan tuna melt
• Over a baked potato
• Add to pasta salad

Storage Instructions

This easy chickpea tuna salad recipe is easy to prepare in advance and tastes even better on day two. Once prepared, any leftover smashed chickpea salad can be stored in the refrigerator in an airtight container for between 4-5 days.

You can also freeze it for up to 3 months in an airtight container, though the texture and flavor will be somewhat affected.