Easy Vegan Chickpea "Tuna" Salad

Bowl with mashed chickpea mock tuna salad topped with chopped red onion and dill.

5 from 8 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

Total Time20

Course: Appetizer, Main Course, Salad

Cuisine: American

Servings:

Calories: 243kcal

Author: Lorie Yarro

Ingredients

2 cans chickpeas rinsed and drained
¼ c vegan mayonnaise regular mayo will work as well
2-3 celery stalks chopped
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. A fork will work as well, but I don't find it to be the best tool.
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.
Allow this chickpea tuna to chill before serving. To allow the flavors to really meld together, let the salad chill for at least about 20 minutes before serving.
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