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5 from 5 votes

Easy Vegan Chickpea "Tuna" Salad

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!
Prep Time10 mins
Total Time20 mins
Course: Appetizer, Main Course, Salad
Cuisine: American
Servings: 6
Calories: 243kcal
Author: Lorie Yarro


  • 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


  • 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.


  • 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.


Calories: 243kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 335mg | Fiber: 8g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg