Plant-Based Chickpea Tuna Salad – plant-based on a budget

20 Minute Creamy and Delicious Vegan Chickpea Tuna Salad

We’ve already shared a mayonnaise-free, oil-free, overall lighter mashed chickpea salad recipe, but for those who want a classic tuna salad that goes vegan, this is the recipe for you. Not only is this Chickpea Tuna Salad easy, it’s healthy, delicious, affordable, and more sustainable, with a truly impressive “tuna-like” flavor and texture.

While we won’t claim the taste is identical, combining the flaky, “meaty” mouthfeel of gently pureed chickpeas with other classic tuna salad ingredients like celery, dill pickles, onions, and mayonnaise results in a filling, vegan tuna substitute. It’s also packed with plant-based protein and fiber.

Best of all, this vegan tuna salad recipe is meal prep friendly. Perfect when you need something quick and easy, full of flavor, texture and satisfying goodness. It’s super versatile too – enjoy it in a sandwich, a salad wrap, with crackers or read on for our favorite serving suggestions.

Looking for cheaper but flavorful chickpea recipes? Try delicious creamy hummus, baked falafel, chickpea and quinoa burgers, or chickpea and potato tacos.

The ingredients and substitutes

Who knew you could create a delicious vegan tuna substitute using simple and inexpensive staples?!

• Chickpeas: We use canned (regular or low-sodium) chickpeas for convenience, but use 1 ½ cups homemade chickpeas if you prefer.

To to cook yourself, you will need ¾ cup (about 125 grams) of dried chickpeas. Let them soak overnight, then drain, rinse and simmer with fresh water until tender (about an hour). Cook them with a piece of kombu seaweed for a fishier flavor.

• celery: We prefer leaf-tipped celery when possible, although this is not necessary.
• dill pickle: We love using regular dill pickles, although pickle relish works in a pinch (although you might not need as much extra sweetener).
• Green Onions: (spring onions) provide a milder onion flavor. However, you can use red onions if you prefer.

The dressing

• Vegan mayonnaise: Use your favorite brand (or create your own). You might be able to try vegan Greek yogurt, although flavors vary, so it’s not our top choice.
• Mustard: Dijon mustard works well, although any variety will work, even whole wheat.
• Apple Cider Vinegar: Alternatively, use the cucumber juice from the dill pickle jar. Lemon juice works too.
• sweetener: To balance the spiciness and flavor, use a small amount of sugar, a sugar alternative, or maple syrup/agave.
• Spices: Including garlic powder, salt and black pepper. Season to taste.

How to make a vegan chickpea tuna salad

• 1) First drain and rinse the chickpeas, then use a fork or potato masher in a large bowl until the chickpeas are all broken up but not mushy (you don’t want any whole chickpeas left).

• 2) Then dice the celery (green leaves included), scallions and pickles and add them to the chickpea mixture.

• 3) Add all the dressing ingredients, starting with just a portion of the vegan mayonnaise and mustard and increasing to taste (some prefer more or less of both), mixing well in between. Then season to taste.

• 4) Finally, place the vegan tuna salad in the fridge for an hour (or even overnight) to chill and “marinate” it. Enjoy!

Alternative, Use the pulse function in a mini food processor. With this method, you can add all ingredients (after step 2) to the processor and pulse for 1-2 seconds at a time until desired consistency is achieved.

How do I serve chickpea tuna?

We love to enjoy the vegan tuna salad over a ciabatta roll (or bagels/pita) with tomatoes and avocados (optionally with jalapeño cubes for a kick). But you can also enjoy it as a starter or side dish with:

• crackers and chips
• Raw vegetables such as peppers, carrot sticks, cucumber, etc.
• A bed of leafy greens (spinach, arugula, lettuce, etc.) and other salad bowls
• In wraps like lettuce wraps or these hummus and vegetable wraps
• To make avocado boats stuffed with chickpeas
• In a sandwich with tomato soup or other light soups
• A vegan tuna can be melted in a vegan grilled cheese
• Over a baked potato
• Add to the pasta salad

Storage Instructions

This Easy Chickpea Tuna Salad Recipe is easy to make Prepare in advance and tastes even better the second day. Once prepared, any leftover chickpea salad can be stored in an airtight container in the refrigerator between 4-5 days.

You can also freeze it for up to 3 months in an airtight container, although the texture and flavor will be affected somewhat.