Name: Vegan Chickpea Tuna Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1/2 cup celery, finely chopped; 1/4 cup red onion, finely chopped; 2 tbsp pickle or relish; 1/4 cup vegan mayonnaise; 1 tbsp mustard; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley or dill, chopped

I like making this vegan chickpea tuna salad when I want something quick, fresh, and satisfying without using any fish. It has a similar texture to traditional tuna salad, with a bright, tangy flavor that makes it perfect for sandwiches, wraps, or bowls.

Why You’ll Love This Recipe

I love how simple and nutritious this recipe is. The chickpeas provide a hearty base, while the mix of crunchy vegetables and creamy dressing creates a balanced texture. I also enjoy how easy it is to customize with different flavors and add-ins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
canned chickpeas, drained and rinsed
celery, finely chopped
red onion, finely chopped
pickle or relish
vegan mayonnaise
mustard
lemon juice
salt
black pepper
fresh herbs (such as parsley or dill)

Directions

I start by mashing the chickpeas in a bowl using a fork or potato masher, leaving some texture for a more realistic consistency.

I add the chopped celery, red onion, and pickle or relish.

I mix in the vegan mayonnaise, mustard, lemon juice, salt, and black pepper until everything is well combined.

I finish by stirring in fresh herbs for extra flavor. I taste and adjust seasoning as needed before serving.

Servings and timing

I usually get about 2 to 3 servings from this recipe.
Preparation takes about 10–15 minutes, and there’s no cooking required.

Variations

I sometimes add chopped cucumber or grated carrot for extra crunch. I also like including capers for a more briny flavor. Another variation I enjoy is adding a pinch of smoked paprika for a subtle depth.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3–4 days.

I don’t reheat this dish, as it’s best enjoyed cold or at room temperature.

FAQs

Can I make this without vegan mayo?

I can use mashed avocado or a simple tahini dressing as an alternative.

How do I make it taste more like tuna?

I sometimes add a bit of seaweed flakes or capers for a more ocean-like flavor.

Can I use dried chickpeas?

Yes, I can cook dried chickpeas in advance and use them instead of canned.

What can I serve this with?

I enjoy it in sandwiches, wraps, on crackers, or over a salad.

Can I meal prep this recipe?

Yes, I find it great for meal prep since it stores well in the fridge.

Conclusion

I enjoy making this vegan chickpea tuna salad because it’s quick, flavorful, and versatile. It’s one of those easy recipes I like to prepare when I want a plant-based meal that’s both satisfying and convenient.