Chickpea Tuna Salad
A Vegan Tuna Salad that’s high in fiber and has protein to boot! This Chickpea Tuna Salad is ready in no time and great for meal prepping!
I feel like using Chickpeas in a Tuna Salad style sandwich is a rite of passage for most vegans. I know it was one of the first things I ever made. I mean, it’s quick and easy and tasty! What’s not to love?
I’ve also got a Jackfruit Tuna Salad and a Tofu Tuna Salad as well, if that’s more your speed, but you could also combine them too! In fact I love combining this with the Jackfruit, best of both worlds!
why you’ll dig Chickpea Tuna Salad
First, it’s so delicious and easy to put together! It’s highly customizable to your own tastes and preferences.
You can also make it in bulk and keep it in the fridge to whip up a quick sandwich too. Perfect for a busy weekday lunch or dinner!
Now I won’t claim that this tastes EXACTLY like a conventional tuna salad. However, I enjoy it just as much if not more. It’s definitely lighter, and since canned tuna is usually pretty bland, it doesn’t lend a ton of the flavor. That’s where the dressing comes in!
Chickpea Tuna Salad Ingredients
Chickpeas – You’ll need 2 cans of Chickpeas for this recipe. I don’t bother peeling the skins, but if they bother you and you don’t mind taking them off, be my guest!
- Vegan Mayo – Next to the chickpeas, this is the most important component. You can also use Unsweetened Vegan Yogurt, or a combo of both (I usually do 1/2 a cup of each).
- Fresh Veggies – I like using shallots, celery and garlic for some added bite (both texturally and flavor wise) You can also use red onions instead of shallots.
- Fresh Herbs – Dill is a must in just about any vegan fish recipe, and chives are good in just about anything!
- Salty & Sweet – Capers and their brine will bring a nice salty edge that’s reminiscent of the ocean, and some sweet relish will help balance that out.
- Acid & Heat – Pepperoncinis and lemon will add some nice spicy acidity to the party as well!
- Nutritional Yeast – Is required by vegan law (it also adds a lot of flavor and B12!)
- Furikake / Nori Sheets – Optional but will really amp up the oceanic flavor of this dish! So if you have some on hand, definitely use ’em!
Now that said, feel free to season this as you wish, you can certainly add or subtract things for sure! I would say at minimum use the mayo (obviously) lemon, garlic, celery, chives, dill, relish and salt and pepper. Those are mandatory in my book. The ones I added are for more OOMPH!
how to make Chickpea tuna salad
This couldn’t be easier! All you need to do is drain and wash your chickpeas. Then mash them with a fork to your desired consistency. I like ’em mashed quite a bit!
Then whip up the dressing, combine it with the chickpeas, and taste for seasoning and you’re done!
Enjoy with Crackers or on a Sandwich!
storage
Keep it in the fridge and use within 3 – 4 days. I personally love making a big batch and then I can whip up a sandwich in like 2 minutes!
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Chickpea Tuna Salad
Ingredients
- 2 Cans Chickpeas
- 1/2 – 1 cup Vegan Mayo (See Notes)
- 1 Celery Stalk (small dice)
- 1/2 Shallot (small dice)
- 2 cloves Garlic (minced)
- 2 Tbsp Chopped Dill
- 1 – 2 Tbsp Chopped Chives
- 1 Tbsp Sweet Relish
- 1 tsp Chopped Capers
- 1 tsp Caper Brine
- 2 Tbsp Pepperoncinis (diced)
- Juice of 1/2 – 1 Lemon
- 1 tsp Nutritional Yeast (or to taste)
- 1 – 2 tsp Vegan Furikake or Crushed Nori Sheets (more to taste, optional for sea flavor)
- Salt & Pepper (to taste)
Instructions
- Drain and wash the chickpeas. I don't bother peeling them, but you can if you really hate the skins!
- Using a fork or potato masher, mash up the chickpeas to your desired consistency.
- If using Nori sheets, blend them up in a blender or food processor so they are blitzed as fine as possible.
- Combine all the ingredients for the dressing. Season to taste!
- Then combine the dressing with shredded chickpeas. Season to taste again! Adding more salt, herbs, acid whatever you think it needs! Enjoy with crackers or on a sandwich.
- Store in an airtight container in the fridge and eat within 3 – 4 days.
Very tasty, though it definitely benefits from sitting in the fridge for a day or so. Right after you make it, it mostly just tastes like chickpeas. But once it sits for a while the flavors come together really nicely
Ah thank you for the note, good to know! Glad you enjoyed it!
Loved this! This has really great flavors (love the combination of sweet and sour). Looking forward to trying this as a Tuna Melt 🙂
Awesome, glad you liked it, the tuna melt is so good!
I missed the taste of a tuna salad since going vegan but this hits the spot and is even better than the real thing! I was practically licking the dressing from the bowl it was that good LOL. The only thing you will regret is that you didn’t make more!
Oh I love to hear this, thank you! So glad you liked it, I lick the bowl too!! haha!
Huge fan! I’ve now made it twice over the past two weeks and it’s so delicious. As someone said, it definitely benefits from sitting in the fridge but still so delicious immediately after making 🙂
Glad you like it! And Agreed! Better after a day but still good right away!! Thanks!