All it takes are everyday ingredients you thought were in for another boring day in your kitchen to make this delicious, easy family favorite. This delightful vegan chickpea 'tuna' salad is a true crowd-pleaser. Its quick and easy preparation makes it an instant favorite and ready in 10 minutes!
My mom often made a delicious tuna (or chicken) salad with whatever we had on hand - usually apples, celery, onions, and spices mixed with mayo and mustard. Its sweet and savory flavors sparked my love for that combination.
Inspired by those memories, I recreated her salad using plant-based ingredients. Similar to the filling in the Vegan Tunacado Sandwich, this vegan version swaps tuna or chicken for chickpeas and vegan mayo while keeping the same sweet and savory flavors.
Think of this recipe as a flexible guide - perfect for customizing with your favorite veggies and spices. It’s also a great Vegan Lunch Box Idea.
For more chickpea recipes, try Easy Falafel Pita Sandwich, Vegan Chickpea Coconut Curry Soup, or Vegan Chickpea and Potato Turnovers.
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Why You'll Love This Recipe
- It comes together in minutes, perfect for a fast lunch or light dinner.
- It’s highly customizable. Think of this as a framework to add veggies, herbs, or spices that suit your taste.
- You’ll love this recipe for lunch boxes — it’s filling and holds up great. It fits right into my posts for Vegan School Lunch Ideas for Kids and 20+ Vegan Lunch Box Ideas, so be sure to check those out for more easy, packable meals!
- It stores well in the fridge, making it ideal for meal prepping.
- No need to turn on the stove or oven, making it a breeze to prepare, especially on hot days.
Ingredients
This is everything you'll need to make a delicious chickpea tuna salad. See the recipe card for suggested quantities.
- Chickpeas - partially smash the chickpeas to your desired consistency. I usually leave about half or a little less than half intact.
- Vegan mayo - the flavor gap between vegan and traditional mayo is unnoticeable. I have tried many brands, and they are all excellent, but I usually go with Hellmann's or Best Foods. You can find them at all major grocery stores.
- Apple - I love how the sweetness of the apple counters the savory of the capers and red onions. Substitute with other sweet ingredients like relish (yum) or cranberries.
- Dill - is optional. It harmonizes with the other ingredients well (especially capers and lemon juice) and adds a fresh taste. You can sub with cilantro or parsley if you prefer a different fresh herb.
Variations
- Include ingredients like kalamata olives, cucumber, and fresh herbs like parsley and mint. Add olive oil, minced garlic, and a bit of tahini to the dressing.
- Add curry powder, turmeric, diced red onion, shredded carrot, and raisins or currants. For sweetness, the dressing can mix vegan mayo, lemon juice, and a touch of agave or maple syrup.
- Add fresh herbs like parsley and even grapes. Use olive oil, red wine vinegar, lemon juice, and a touch of dried oregano in the dressing.
How To Make Vegan Chickpea Tuna Salad
A quick photo tour before you cook! Full instructions live in the card at the end.
Step 1: Drain and wash a can of chickpeas. Smash about half of the chickpeas using a fork or a potato masher.
Step 2: Chop the veggies and add them to the bowl.
Step 3: Add the salt, cracked black pepper, and lemon juice.
Step 4: Mix until well combined. Refrigerate if desired for flavors to meld.
Top Tips
- If you plan to use your chickpea salad as a sandwich filling, ensure your ingredients are chopped finely enough to create a cohesive mixture that won’t fall out of the bread.
- Resting Time: If possible, let your vegan chickpea salad rest in the fridge for a bit before serving it. This allows the flavors to meld together and makes the salad taste even better.
- Spices: Don’t be afraid to experiment with different spices. Even a small amount can transform the flavor profile of your salad. Try spices like poultry seasoning for a more chicken salad flavor, cumin, coriander, paprika, or even a bit of cayenne for a kick.
- Did you run out of mayo, or did someone put it back with ½ teaspoon of mayo left? No worries, I have made this many times without the mayo. Instead, I only use the Dijon mustard, or sometimes I substitute it with hummus or mashed avocado. The result is still delicious.
- Feel free to customize the salad with different add-ins based on what you like or what you have on hand. Things like olives, sundried tomatoes, roasted red peppers, or even some toasted nuts or seeds can add extra flavor and texture.
Serving Suggestions
- Spoon it onto crunchy lettuce leaves for an appealing low-carb lunch. This is a perfect meal for picnics or potlucks! There's nothing to worry about going bad or getting soggy.
- Pile vegan chickpea salad onto a slice of toasted rustic bread like sourdough for a satisfying open or closed-faced sandwich. Top it with cherry tomatoes and avocado or arugula and sunflower seeds.
- Roll it up in a wrap with shredded carrots and sliced radishes for a portable lunch on the go. Perfect for kids' lunchboxes.
- Pair it with a bowl of warm soup like Vegetable Orzo Soup for a comforting dinner, or serve it alongside grilled vegetables like Pesto Roasted Vegetables for a delicious summer meal.
Chickpea Tuna Salad FAQS
This chickpea tuna salad tastes even better when made ahead, as the flavors have more time to meld together. It can be stored in the refrigerator for 3-4 days.
This salad is versatile, and you can add other veggies like bell peppers or olives. For added protein, you could include crumbled tofu or tempeh.
You can substitute the vegan mayo with a vegan yogurt, an avocado-based dressing, hummus, or smashed avocado for a different flavor profile. I sometimes only use a little bit of mustard, which is delicious.
This salad is naturally gluten-free. Just make sure to check all your additional ingredients to ensure they are also gluten-free.
I do not recommend freezing this salad as the texture of the veggies and the dressing can change when frozen and then thawed. This salad is best enjoyed fresh or stored in the refrigerator for a few days.
More Delicious Vegan Salads
Have a minute? I'd love for you to dive into the comments and rate this Vegan Chickpea Tuna Salad. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Chickpea Tuna Salad
Ingredients
- 2 14 ounce cans chickpeas drained and rinsed
- ½ cup apples finely diced
- ½ cup red onions finely diced
- ½ cup celery finely diced
- ½ cup carrots optional; finely diced
- ¼ cup vegan mayo adjust to your liking
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice ~ 1 lemon
- 1 tablespoon dill optional
- 1 tablespoon capers add some of the brine too
- ¾ teaspoon salt to taste
- cracked pepper to taste
Optional
- sliced cucumbers, tomatoes, and lettuce for serving in a sandwich or wrap
Instructions
- Prepare: Start by draining and rinsing the chickpeas. Place them in a large bowl and mash them for added texture until you reach your desired consistency.
- Combine: Add the remaining ingredients to the bowl, along with the lemon juice, salt, and pepper to taste. Toss everything together to ensure the ingredients are evenly coated with all the ingredients throughout. Taste and adjust the flavors if necessary.
- Refrigerate: You can serve the salad immediately, but for the best flavor, cover the bowl and refrigerate for at least 1 hour. This allows the flavors to blend together.
- Serve: Serve chilled in a sandwich with avocado and sprouts, over a bed of greens, tucked into a lettuce wrap or tortilla, or scooped up with your favorite crackers.
Reg says
This chickpea tuna salad is my go-to for a quick, protein-packed meal and it's a staple in our kitchen! It’s creamy, flavorful, and has tuna-'esq' salad texture. I love it on sandwiches, crackers, or straight from the bowl—because honestly, it’s that good!