Vegan chickpea “tuna” salad is the perfect plant-based throw-together recipe. I love this faux tuna salad as a quick lunch or snack with gluten-free crackers or a piece of toast. A protein-packed vegan meal that’s bright, creamy, and crunchy.

Vegan Chickpea Tuna Salad Recipe
I’m not vegan, but if a chickpea salad is around, I’m eating it. Chickpeas are packed with protein making this dish a great meat-alternative lunch for vegans and vegetarians. I’ll make this to throw on fresh gluten-free bread, or I love eating it with some homemade crackers.
Chickpeas are extremely versatile, and so is this recipe. I added some fresh crunchy vegetables and a creamy vegan mayo mixed with briny capers for the perfect “fishy” flavor. Make it your own by adding your favorite crunchy vegetables or using a simple balsamic dressing.
Ingredients
- Chickpeas: Low-sodium canned chickpeas. For the protein base of this vegan chickpea tuna salad.
- Capers: Capers add a briny flavor to mock authentic tuna flavor. Omit if you don’t like the salty fish flavor.
- Vegan Mayo: I used my vegan mayo recipe, but you can use your favorite brand.
- Celery: Celery for added texture and fresh flavor. You can use cucumber instead or both.
- Red Onion: Adds a sweet, sharp flavor and crunch to the salad.
- Fresh Dill: Adds a light and slightly tangy freshness to the salad. You can also use a dill relish or dried dill.
- Lemon Juice: Fresh lemon adds acidity to the dish, which helps balance the other flavors in the dish.
- Nori Sheets: Seaweed sheets that add that distinct saltwater flavor. Omit if you don’t like a fishy flavor. You can also use dulse flakes.
- Garlic Powder, Salt, & Black Pepper: Used to enhance the flavors of the other ingredients.
Tips and Suggestions
- Check all of your ingredients to ensure they are gluten-free and vegan. Also, remember to read the cross-contamination warnings on packages.
- A food processor can mash the chickpeas and capers but only pulse the mixture briefly. Aim for a flaky, mashed texture—avoid over-processing, as you don’t want the chickpeas to turn into a puree.
- I suggest eating this chickpea salad fresh. If you make this ahead of time, add the fresh lemon juice, mayo, and fresh herbs before serving.
Serving Suggestions
Serve the vegan chickpea tuna salad cold with gluten-free bread, almond flour tortillas, over gluten-free crackers, or with vegetables to dip.
Storage Instructions
Store leftover vegan chickpea tuna salad in a sealed food-safe container in the fridge for up to 4 days.
More Vegan-Friendly Recipes
- Gluten-Free Tomato Soup
- Gluten-Free Falafel
- Gluten-Free Pizza
- Dairy-Free Alfredo
- Gluten-Free Cream of Mushroom Soup
Vegan Chickpea Tuna Salad
Ingredients
- 2-15 ounce cans of low sodium chickpeas, drained and rinsed
- ½ tablespoon capers
- ½ cup vegan mayo
- ¼ cup diced celery
- 2 tablespoons red onion, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 Nori sheets, about 1 packed tablespoon, crumbled
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place chickpeas and capers into a large bowl and mash until all of the chickpeas are mashed. Use a pastry cutter or potato masher for this.
- Add in the mayo, celery, red onion, fresh dill, lemon juice, crumbled Nori, garlic powder, salt and pepper. Stir until well mixed.
- Place the mixture into the fridge for at least 20 minutes to allow the mixture time for all the flavors to blend together.
- Serve cold with gluten-free bread, in lettuce wraps, over gluten-free crackers or with vegetables to dip.
Notes
- Check all of your ingredients to ensure they are gluten-free and vegan. Also, remember to read the cross-contamination warnings on packages.
- A food processor can mash the chickpeas and capers but only pulse the mixture briefly. Aim for a flaky, mashed texture—avoid over-processing, as you don’t want the chickpeas to turn into a puree.
- I suggest eating this chickpea salad fresh. If you make this ahead of time, add the fresh lemon juice, mayo, and fresh herbs before serving.
- Store leftover vegan chickpea tuna salad in a sealed food-safe container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegan Chickpea Tuna Salad
Drain and rinse 2 x 15 oz cans of low-sodium chickpeas. Add them to a large bowl along with ½ tbsp of capers. Using a potato masher or pastry cutter, mash the chickpeas and capers until all the chickpeas are mashed.
Add ½ cup vegan mayo, ¼ cup diced celery, 2 tbsp diced red onion, 2 tbsp chopped fresh dill, 2 tbsp fresh lemon juice, 1 crumbled Nori sheet, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Stir until all the ingredients are combined.
Cover the bowl and refrigerate the mixture for at least 20 minutes to allow the flavors to meld.
Serve the chickpea salad cold, and enjoy!
This is delicious! Thank you for sharing!