This chickpea tuna salad vegan style is not only easy to whip up, but it’s also delicious. It’s perfect for an easy lunch or dinner on a hot day.
Sometimes I miss a classic tuna sandwich with a healthy dose of mayo.
It reminds me of being a kid.
When your parents made your meals, and you didn’t have to clean the kitchen. Oh, the days. =)
Now when I think of Tuna, it super grosses me out.
So, in comes the chickpea “tuna,” you can eat this on sandwiches or crackers or whatever you want.
My favorite tool to mash up things like chickpeas, and I probably use it for far too many other things, is a pastry cutter.
I love that thing; it makes this job easy and leaves it in good size shreds.
You can also use a potato masher, the back of a fork, or a food processor.
I like this chickpea salad recipe because I can make it early in the day and put it in the fridge for a quick dinner or lunch.
I would like to say that this is kid-friendly, but the truth be told, the kids snubbed their noses at it.
Too many “green” things are present to sneak by these guys.
However, there is no reason if your kids are used to seeing these said “green things” that they might love it!
If you want to make more of a real tuna flavor, you can add small pieces of nori to help give it that sea flavor.
Vegan Chickpea Tuna Salad Recipe Q&A
Can I use something other than vegan mayo to lower the fat content?
Yes, you can use vegan non-flavored yogurt.
Better yet, I would use half yogurt and half vegan mayo so that you get some fat to help with the flavor.
What’s the best vegan mayo?
I prefer Just Mayo, Veganaise, and Vegan Best Foods. But really whatever type you enjoy will be the best.
Can I use fresh herbs instead of dried ones?
Yes, you can; the conversion is typically different because fresh is much more potent.
I just usually do most recipes with dried ones because people tend to have that on hand more.
What ingredients do you need for the best chickpea tuna salad?
Check out the recipe card at the bottom of this post for the full recipe.
- canned chickpeas (garbanzo beans)
- Just Mayo or Veganaise (any vegan mayonnaise)
- Cashew Parmesan (link to the recipe at bottom)
- dill pickle
- curry powder
- dried parsley
- dried dill weed ( you can sub fresh dill if you’d rather)
- garlic powder
- black pepper
- Optional ingredients; red onion or green onions, nori sheets, sunflower seeds, red pepper flakes
- slices of bread
How do you make this vegan chickpea tuna salad recipe?
Take your can of chickpeas, drain and rinse them.
Take a medium bowl, add the remaining ingredients (not the chickpeas yet), and mix.
Add the rinsed and drained chickpeas to the bowl of mixed ingredients, and use a pastry cutter or potato masher to chop up chickpeas until they are all mashed/shredded up.
You can eat it right away or let it marinate the flavors for a few hours in the fridge.
How do you serve this vegan tuna salad sandwich?
This is a great recipe for a quick lunch. You can serve this in a variety of ways; here are some examples;
- on a salad
- with crackers
- in a wrap
- on bread for a sandwich
- in a lettuce wrap
This makes the perfect base for; however, you like to eat a traditional tuna salad.
One of my favorite ways to eat this is as a vegan chickpea tuna salad sandwich.
This is in our regular rotation for camping; we pre-make the filling so we can have an easy lunch on the go.
I typically eat this cold, but it can also be eaten as a chickpea tuna melt.
To do so, take two slices of bread, use vegan butter to butter up to the outside of the bread, then place one side of the bread butter side down.
Add a layer of the chickpea mixture and vegan cheese, then place the other buttered bread piece with the butter side out.
Grill on a nonstick pan on medium heat for a few minutes until lightly golden brown, and then flip and do the same on that side, then serve warm.
How do you store leftovers?
This meal works great for meal prep and stores nicely. It actually tastes better when it has time to marinate.
You can store this in an airtight container in the fridge for up to 5 days.
Can you freeze this mock tuna salad?
Yes, freeze it in a freezer-safe sealed container for up to 3 months. You may need to add a little more vegan mayo and spices to bring it up to full flavor.
Want some other delicious vegan recipes?
- 1 can 15 oz chickpeas
- 1/3 cup Just Mayo or Veganaise (any vegan mayo)
- 1 tablespoons Cashew Parmesan (link to recipe at bottom)
- 3 tablespoons chopped up dill pickles
- 1/8 teaspoon curry powder
- 3/4 tablespoon dried parsley
- 1 teaspoon dried dill weed
- shake of garlic powder, salt, and pepper, to taste
- Drain and rinse your chickpeas
- Add to a bowl the remaining ingredients and mix
- Add rinsed and drained chickpeas to the bowl of mixed ingredients, and use a pastry cutter to chop up chickpeas until they are all mashed/shredded up.
- You can eat it right away or let it marinate the flavors for a few hours in the fridge.
- Enjoy it on a sandwich, on some crackers, or just on its own.
See blog post for recipe Q&A
Nutrition Information:Yield: 3 Serving Size: 1 serving no bread
Amount Per Serving: Calories: 630Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 574mgCarbohydrates: 74gFiber: 12gSugar: 39gProtein: 19g
The calories are computer generated and may not be 100% accurate.
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