• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel

Courtney's Homestead

menu icon
go to homepage
  • About
  • Recipes
  • Vegan
  • Contact
  • DIY
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipes
    • Vegan
    • Contact
    • DIY
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner recipes

    Published: Feb 20, 2019 · Modified: May 22, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Chickpea Tuna Salad (vegan)

    Sharing is caring!

    14 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    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.

    Chickpea Tuna salad vegan

    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

    vegan tuna salad

    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
    • salt
    • 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.

    chickpea tuna salad

    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?

    • Vegan Chicken Ceasar Salad Wraps
    • Easy Vegan Chicken Salad Sandwich
    • The Best Vegan Potato Salad
    vegan chickpea tuna

    Chickpea "Tuna" Salad

    This quick and easy delicious Chickpea Tuna Salad recipe hits the spot.  Perfect for sandwiches or crackers.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 3 Sandwiches
    Calories: 395kcal
    Author: Courtney Hunter

    Ingredients

    • 1 can 15 oz chickpeas
    • ⅓ cup Just Mayo or Veganaise any vegan mayo
    • 1 tablespoons Cashew Parmesan link to recipe at bottom
    • 3 tablespoons chopped up dill pickles
    • ⅛ teaspoon curry powder
    • ¾ tablespoon dried parsley
    • 1 teaspoon dried dill weed
    • shake of garlic powder salt, and pepper, to taste

    Instructions

    • 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.

    Notes

    See blog post for recipe Q&A
    Cashew parmesan recipe

    Nutrition

    Serving: 3g | Calories: 395kcal | Carbohydrates: 41g | Protein: 13g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 155mg | Potassium: 438mg | Fiber: 11g | Sugar: 7g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

    More Dinner recipes

    • vegan broccoli rice and cheese casserole
      Vegan Broccoli and Rice Casserole
    • Vegan Frito Pie Recipe
      Vegan Frito Pie
    • vegan cheeseburger egg rolls
      Vegan Cheeseburger Egg Rolls
    • vegan black eyed peas
      Vegan Black Eyed Peas in the Instant Pot

    Sharing is caring!

    14 shares
    • Share
    • Tweet

    Filed Under: All Recipes, Bean dishes, Burgers- Wraps- Sandwiches, Dinner recipes, Lunch, Vegan Summer Recipes

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

    Fall Favorites

    • Single slice of vegan pumpkin pie on a blue plate.
      Easy Vegan Pumpkin Pie
    • One slice of vegan apple pie on a blue plate with vanilla ice cream and a caramel drizzle.
      Easy Vegan Apple Pie
    • Vegan Apple Cider donuts cut in half, stacked on top of each other.
      Vegan Apple Cider Donuts
    • Single vegan pumpkin cookie on a white background with some cookie crumbs around it and a cinnamon drizzle on the cookie.
      Vegan Pumpkin Cookies

    Most Popular Recipes

    • pink sugar cookie on a cooling rack.
      Easy Vegan Sugar Cookies
    • vegan beef and broccoli close up shot.
      Vegan Beef and Broccoli
    • vegan cornbread
      The Best Vegan Cornbread
    • vegan waffles
      Amazing Vegan Waffles

    Courtney's Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to http://www.amazon.com



    Footer

    ↑ back to top

    About

    • Accessibility
    • Terms and Conditions
    • Privacy Policy + Cookie Policy

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Instagram

    Contact

    • About Me
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Courtney's Homestead

    14 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.