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This vegan chickpea tuna salad recipe will wow everyone! Perfect as a sandwich, on top of crackers or straight from the spoon. Prepped in just 15 minutes and can be made for a simple lunch or dress it up for a fun appetizer for your guests!
I am not vegan, but this vegan chickpea "mock tuna" salad is probably one of my all time favorite salads.
Does it actually taste like tuna salad? No, not as in the actual fish.
But it does have all of the flavors people love about tuna in a vegan, plant-based variation. And it is so good that I have had many meat eaters over the years RAVE about this salad!
Chickpeas are just so brilliant and I use them in everything from Chickpea Blondies to Protein Cookie Dough. The garbanzo bean is quite a remarkable little bean!
Why this vegan tuna salad recipe is the best:
- The flavor is just SO GOOD. The capers, fresh dill, vegan mayonnaise, squeeze of lemon juice and crunchy celery combined with mashed chickpeas make this salad so so so flavorful.
- It's great for meal prepping. If you like to prep for the week on Sundays or over the weekend, this vegan tuna salad is great. It will keep in the fridge for about 5 days. Prep it once and eat off of it for days.
- Great for both vegan party food and a simple snack. I have made this many times for parties where the guest of honor is vegan. It looks so pretty on top of crackers with a sprinkle of fresh dill over top. But it just as easily makes for a simple sandwich or something to snack on.
Vegan Chickpea Tuna Salad Ingredients:
- Chickpeas: You want them to be pre-cooked and cooled or from the can. The mashed chickpeas are what really binds the vegan tuna salad together. Feel free to use a potato masher, fork or food processor.
- Vegan Mayonnaise: There are both shelf stable and refrigerated kinds. Again, if you don't have any, you can certainly use regular.
- Celery: Gives this salad just the right amount of crunch!
- Red Onion: Take it or leave it. My husband isn't a fan so I typically go pretty light if I know he will be eating this as well. Oh wait, who am I kidding, he wouldn't touch this recipe--I just meant for other recipes with onion.
- Capers: I 100% believe it is the capers that MAKE this tuna salad recipe. They give it that tuna like flavor for real. I even added extra the last time I made this!
- Lemon Juice: Freshly squeezed is always ideal, but you can use the stuff in the jar if that is what you have!
- Dill: I personally believe fresh is best. Do what you've gotta do though as I know it's not always readily available.
- Sea Salt and Pepper: I add in the end to taste.
How to make this recipe:
It doesn't really get much easier, friends. All you have to do is mash the chickpeas and then mix everything together.
I imagine the mashing of the chickpeas is the most challenging to do when making this salad, so you can also pop them in the food processor and pulse a few times to mash them up instead.
Adjust the salt and pepper to taste. If the salad seems drier than you prefer, add more vegan mayo!
Expert Tips:
- There are two ways to mash up your chickpeas that I find easiest. One is to use a potato masher. This is what I typically opt for. Another option is to use a food processor and pulse until the chickpeas are broken down, but with chunks still in the mix. A fork will work as well, but I don't find it to be the best tool.
- When using a potato masher, sometimes the skins of the chickpeas can start to come off a lot. You can pull these out (which can be a nuisance) or just leave them in.
- Use fresh dill if possible. I know I already said this, but I find the difference in flavor between fresh and dried dill is major. The dill is a big part of the flavor of this salad so that's why I find it so important.
- This chickpea tuna salad can be stored in the refrigerator for up to 5 days. I always find the second day is the very best as the flavors have really melded together.
If you can make a vegan mock tuna salad, then you have to be able to make a mock chicken salad, right? I am very interested in trying this Sonoma Chickpea Chicken Salad as well as this Classic Chickpea Chicken Salad. I just have to know!
Other vegan recipes:
- VEGAN BLACK BEAN AND AVOCADO QUESADILLAS
- QUINOA CUCUMBER DILL SALAD
- VEGAN APPLE CINNAMON OATMEAL WAFFLES
- NO BAKE 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 rinsed and drained
- ¼ c vegan mayonnaise regular mayo will work as well
- 4 celery stalks diced
- ¼ c red onion diced small
- 1-2 teaspoon capers
- Juice of ½ lemon
- 2-3 T fresh chopped dill
- Sea salt and cracked pepper to taste
Instructions
- In a medium bowl, using a potato masher or other similar tool, mash chickpeas well until mashed with some chunks throughout. You can also do this in a food processor.
- Add in all other ingredients and stir well to combine. Adjust seasoning as desired.
- Chill for 10-20 minutes before serving.
- Enjoy on a sandwich or however you would usually have tuna salad.
Notes
- There are two ways to mash up your chickpeas that I find easiest. One is to use a potato masher. This is what I typically opt for. Another option is to use a food processor and pulse until the chickpeas are broken down, but with chunks still in the mix.
- When using a potato masher, I find the skins of the chickpeas can start to come off a lot. You can pull these out (which can be a nuisance) or just leave them in.
- Use fresh dill if possible. I know I already said this, but I find the difference in flavor between fresh and dried dill is major. The dill is a big part of the flavor of this salad so that's why I find it so important.
- This chickpea tuna salad can be stored in the refrigerator for about 4-5 days. I have eaten off of this salad for days on end and it has kept very well.
Nutrition
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Janet says
Just made this tuna salad and it is amazing! This is a MUST do everyone! Absolutely delicious. Thank you!!!
Lorie says
Yay! So glad you love it. This is one of my FAVORITE recipes of all time!
Tracee says
We love this and we aren’t vegan or vegetarian! I’m making this soon for a dear vegetarian friend and am going to tweak it by: adding a mashed up hard boiled egg, some old bay seasoning, and serving it on whole grain bread with sunflower sprouts. I excited just thinking about it!!
Lorie says
Oh my gosh Tracey that sounds amazing!!! Going to do that as well soon! Thanks for the tip
Becky says
What is the serving size for this recipe, please?
Lorie says
Hi there! A serving size is probably about 1/2c-2/3c depending on your needs and your appetite!