This Chickpea Tuna Salad delivers all the nostalgic flavor of classic tuna salad without the fish. You may also like our carrot-based Vegan Tuna Salad.
This chickpea tuna salad is creamy, tangy, and loaded with texture, making it perfect for sandwiches, wraps, or a hearty salad topper. Made with whole plant food ingredients, this healthy vegan recipe is gluten-free, soy-free, oil-free, Daniel Fast compliant, and takes only 15 minutes to prepare.
If you like a hearty salad, you may also enjoy our Jamaican Potato Salad.
Why You'll Love This Recipe
- Quick and easy to make
- Whole food plant-based, oil-free, gluten-free, and soy-free
- Packed with flavor and satisfying texture
- Great for meal prep
- Perfect for sandwiches, wraps, or salads
What You Need to Make This Chickpea Tuna Salad
- Chickpeas are the hearty, protein-rich base of the salad. When mashed, they create a flaky texture similar to tuna.
- Celery adds crunch and a fresh, slightly peppery flavor.
- Nori seaweed contributes a mild, ocean-like flavor reminiscent of tuna.
- Capers (or chopped dill pickles) add a briny, tangy burst of flavor.
- Cashew-based vegan mayo (alternatively, for low-fat, use the tofu-based vegan mayo) makes the salad creamy and satisfying.
A full list of ingredients with exact amounts can be found on the recipe card below.
Substitutions and Variations
- If you don’t have nori, you can substitute dulse flakes or leave it out entirely.
- Swap red onion with green onion or shallots for a milder flavor.
- Add chopped green olives or more pickles if you’re out of capers.
- Mix in chopped herbs like dill or parsley for extra freshness.
How to Prepare
Start by draining and rinsing a can of chickpeas. If you're making dried beans from scratch, you want 1 ½ cups cooked chickpeas.
Step 1: Place the drained chickpeas in a mixing bowl and smash them with a wooden spoon to achieve the desired texture.
Step 2: Use clean kitchen scissors to finely chop nori seaweed. Chop the celery and onion.
Step 3: Add chopped nori seaweed and all other ingredients to the bowl with the smashed chickpeas.
Step 4: Stir well to combine. Salt and pepper to taste, and enjoy immediately.
The easiest way to enjoy this vegan tuna salad is on a bed of mixed salad greens, dressed with fresh lemon juice.
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Serving Suggestions
- Serve on a bed of mixed baby salad greens, or for a nutrient powerhouse, add to our Rainbow Salad.
- Spoon over our Kale and Avocado Salad for a delicious and hearty meal.
- Enjoy on toasted sourdough or whole grain bread with lettuce and tomato, with a dill pickle on the side.
- Use in a wrap with a Romaine lettuce leaf or collard green leaf, similar to what we did with our Vegan Chickpea Salad recipe.
Recipe FAQs
Leftovers keep well in a covered container for up to four days. Freezing is not recommended because it affects the texture of the chickpeas and fresh ingredients.
Chickpeas are the most popular substitute. When mashed and combined with savory, tangy ingredients, they create a texture and flavor profile similar to tuna. For another twist, finely shredded carrot is a fantastic substitute. Check out our carrot-based Vegan Tuna Salad.
Yes. Chickpeas are rich in protein, fiber, iron, and magnesium, which support energy, digestion, and heart health. Nori seaweed provides iodine to support thyroid function. Celery and red onion offer antioxidants and anti-inflammatory properties. Lemon juice is high in vitamin C and helps with iron absorption. Overall, this chickpea tuna is high in nutrients and free of cholesterol and the neurotoxin methylmercury contained in regular tuna.
Yes, but it will not be oil-free since store-bought mayo contains oil and other preservatives to maintain shelf life.
This Chickpea Tuna Salad is simple, nutritious, and packed with flavor. Whether you’re looking for a quick lunch, a protein boost, or a plant-based alternative to classic tuna salad, this recipe checks all the boxes. It’s a go-to for busy days, meal prep, and anyone wanting to eat more whole plant foods without sacrificing flavor.
Related Recipes to Check Out
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Chickpea Tuna Salad (Vegan)
Ingredients
- 1 15- ounce can chickpeas, drained and rinsed
- ½ to 1 nori sheet, finely chopped
- 1 Tbsp capers (or minced dill pickle)
- ⅓ cup diced celery
- ¼ cup diced red onion
- 1 Tbsp coconut aminos
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- ¼ cup cashew vegan mayo (or tofu-based nut-free low-fat vegan mayo)
- Salt & pepper to taste
Instructions
- Place the rinsed and drained chickpeas in a mixing bowl and smash them with a wooden spoon to achieve the desired texture.
- Use clean kitchen scissors to finely chop nori seaweed. Chop the celery and onion.
- Add chopped nori seaweed and all other ingredients to the bowl with the smashed chickpeas.
- Stir well to combine. Salt and pepper to taste, and enjoy immediately.
Notes
- If you're making dried beans from scratch, you want 1 ½ cups cooked chickpeas.
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This vegan tuna salad goes beautifully on a bed of mixed salad greens or in a wrap. For inspiration on how to enjoy it, including the collard green leaf wrap, check out the chickpea chicken salad recipe.
- Leftovers keep well in a covered container for up to four days.
Gigi & Sersie says
Tastes yummy and easy to make. Great with crackers and on a bed of salad greens.
Veronica Jensen says
Delicious! Great for on the go, with veggie sticks or corn tortillas.