This vegan chickpea tuna salad is a fast, flavorful plant-based twist on classic tuna salad. Ready in about 15 minutes, it works as a simple weekday lunch, a sandwich filling, a cracker topper, or an elegant appetizer for guests.
I’m not strictly vegan, but this chickpea “tuna” salad quickly became a favorite. It captures many of the savory flavors people expect from tuna salad, but in a plant-based, chickpea-forward version that even meat eaters enjoy.
Chickpeas are incredibly versatile: I use them in sweet and savory recipes alike. For this recipe, mashed chickpeas provide the texture and body that mimic flaked tuna. The rest of the ingredients layer flavor—briny capers, bright lemon, crunchy celery, and fragrant dill—to create a balanced, satisfying salad.
Why We Love This Vegan Chickpea Tuna Salad
Simple to make. You only need a bowl and a masher (or a fork) to break down the chickpeas, then stir in the rest of the ingredients. It’s approachable for cooks of any level.
Excellent for meal prep. The salad keeps well in the refrigerator for up to five days, so it’s a great option for prepping lunches for the week. Flavors often improve after a day as they meld together.
Versatile serving options. Serve it in a sandwich, spoon it onto crackers, tuck it into lettuce cups, or turn it into a mock tuna melt. It adapts easily to whatever you have on hand.
Ingredient Notes
- Chickpeas: Use cooked and cooled chickpeas, either canned (rinsed and drained) or home-cooked. Mash them so they hold together while leaving some small chunks for texture.
- Vegan mayonnaise: Adds creaminess. Use regular mayonnaise if you aren’t plant-based—either option works.
- Red onion: Optional and adjustable. Finely diced red onion adds sharpness; use less or omit if you prefer a milder flavor.
- Capers: These deliver a briny, slightly tangy note that helps mimic the flavor profile of tuna—don’t skip them if you want that “seafood-like” punch.
- Dill: Fresh dill is best for vibrant flavor. If you must, substitute dried dill, starting with about 1 teaspoon and adjusting to taste.
Step-By-Step Instructions
Step 1: Place rinsed, drained chickpeas in a medium bowl and mash until mostly broken down but with some texture remaining. A potato masher, fork, or short pulses in a food processor all work.
Step 2: Add the remaining ingredients—vegan mayo, chopped celery, red onion, capers, lemon juice, chopped dill, and salt and pepper—and combine thoroughly.
Step 3: Taste and adjust seasoning—add more dill, lemon, capers, or salt and pepper as needed.
Step 4: Chill for 10–20 minutes to let the flavors meld, then serve however you like.
Recipe Tips
Best ways to mash chickpeas: A potato masher is convenient and leaves a pleasant texture. Pulse briefly in a food processor if you prefer fewer dishes, but avoid pureeing—keep some chunkiness. A fork works in a pinch.
Use fresh dill when possible: Fresh dill brightens the salad in a way dried herbs can’t fully match. If using dried, start small and adjust.
Chill before serving: Refrigerating the salad for 10–20 minutes helps the flavors blend and improves the overall taste.
Storage
Store the salad in an airtight container in the refrigerator for up to five days. The flavor often peaks on day two. Freezing is possible but not recommended, as the texture and taste can degrade after thawing; if you do freeze, use a sturdy freezer-safe container and consume within three months.
Other Optional Add-Ins
Add any of the following to customize texture and flavor:
- Chopped dill pickles
- Chopped bell pepper
- Diced hard-boiled egg (not vegan)
- Shredded carrots
- Dijon mustard
- Hot sauce or sriracha for heat
- Diced cucumber
- Avocado
- Fresh parsley
- Chopped walnuts for crunch
Other vegan recipes
- Vegan black bean and avocado quesadillas
- Quinoa cucumber dill salad
- Vegan apple cinnamon oatmeal waffles
- No-bake fudgy mocha brownies
- Ramen cabbage salad
- 15-minute lentil sloppy joe stuffed sweet potatoes
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Easy Vegan Chickpea “Tuna” Salad
Ingredients
- 2 cans chickpeas (15 oz. each), rinsed and drained
- ⅓ cup vegan mayonnaise (more as desired)
- 2–3 celery stalks, chopped
- ¼ cup red onion, diced
- 1–2 tsp capers
- 1–2 Tbsp fresh lemon juice
- 2–3 Tbsp fresh chopped dill
- Sea salt and cracked pepper to taste
Instructions
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In a medium bowl, mash the chickpeas with a potato masher or fork until mostly broken down but with some chunks remaining.
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Add the mayo, celery, red onion, capers, lemon juice, dill, salt, and pepper. Stir until combined and adjust seasoning to taste.
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Chill for 10–20 minutes to let the flavors meld.
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Serve on bread, crackers, or in lettuce cups as you would regular tuna salad.
Notes
Chill before serving. Give the salad time for flavors to marry—about 10–20 minutes.
Storage: Refrigerate in an airtight container for up to 5 days. Freezing is not ideal but possible in a sturdy freezer-safe container for up to 3 months.
Nutrition
Nutrition information is an approximation.
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