Vegan Chickpea Tuna Salad

5 from 1 vote
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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.

Close-up of vegan chickpea 'tuna' salad scoops served on fresh lettuce leaves, garnished with dill, lemon wedges, and tomato slices on a black slate platter.

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.
vegan chickpea tuna salad ingredients laid out on a light surface

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.
A sandwich made with vegan chickpea tuna salad, featuring creamy filling mixed with herbs and diced vegetables, layered on a slice of bread with fresh greens.

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.

A wooden serving board with eight crackers topped with vegan chickpea tuna salad, garnished with fresh dill. The background includes a sprig of dill and a teal napkin on a white surface

More Vegan-Friendly Recipes

5 from 1 vote

Vegan Chickpea Tuna Salad

Servings: 8 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 35 minutes
Close-up of vegan chickpea 'tuna' salad scoops served on fresh lettuce leaves, garnished with dill, lemon wedges, and tomato slices on a black slate platter.
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.

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

Serving: 1servingCalories: 99kcalCarbohydrates: 3gProtein: 0.5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 189mgPotassium: 30mgFiber: 0.5gSugar: 0.3gVitamin A: 41IUVitamin C: 2mgCalcium: 6mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Snack
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Vegan Chickpea Tuna Salad

glass bowl with mashed chickpeas and capers in a glass bowl with the other vegan tuna ingredients in bowls next to it

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. 

vegan tuna ingredients on top of mashed chickpeas in a glass bowl

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. 

vegan chickpea tuna salad in a large glass bowl with a wooden cutting board in the background with lettuce and tomato slices on it

Cover the bowl and refrigerate the mixture for at least 20 minutes to allow the flavors to meld.

vegan chickpea tuna salad in a large glass bowl with a wooden cutting board in the background

Serve the chickpea salad cold, and enjoy!

Vegan chickpea 'tuna' salad scoops served on fresh lettuce leaves, garnished with dill, lemon wedges, and tomato slices on a black slate platter.

About Cheryl Johnson

My name is Cheryl Johnson and I love foodโ€”lots of it! For 10 years, I owned a recipe and party planning blog, where I developed and photographed hundreds of recipes. After selling that blog in 2019, I decided to open up a bakery in my city. My bakery specialized in big over-the-top treats (think two-pound stuffed cookies).

My recipes have been featured on local news stations, Woman's World Magazine, and more. I'm excited to continue sharing my love of food with all of you!

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