This Vegan Chickpea Tuna Salad is the perfect filling for a sandwich! It only requires 6 ingredients and 10 minutes to make and is super creamy and packed with flavor. This is the perfect vegan lunch recipe!
Quick and easy lunch recipes are so important! And bonus points if they make a few servings and store well in the refrigerator. Without having lunches like my Mediterranean Couscous Salad, or Cannellini Bean Salad or even my Green Bean Potato Salad prepared and ready to eat in the refrigerator, I am known to just eat snacks all day.
But this Vegan Chickpea Tuna Salad is my most made lunch recipe of all time! It only requires 10 minutes to prepare and it is so easy to make a large batch. It is delicious to have with crackers or on a sandwich or even on top of a green salad. So, let's make it.
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Why You'll Love This Recipe
- This recipe only requires 6 simple ingredients.
- And you only need 10 minutes to make it!
- This Chickpea Tuna Salad is vegan and gluten-free, so anyone can enjoy it!
- It is great on a sandwich, or a green salad or to eat with crackers.
- And most importantly, it is absolutely delicious!
Ingredients
Chickpeas: I love to keep chickpeas on hand because they are so versatile! They can do it all from Vegan Stir Fry to Chickpea Sweet Potato Burgers. Do not use any other type of bean! They are too soft and the salad will be mushy.
Dill Pickles: I love to add a little pickle to this recipe! You can also use relish if you have it on hand.
Vegan Mayonnaise: My personal favorite is Hellman's Plant Based Mayo.
Dijon Mustard: I prefer Dijon mustard for this recipe, but you can also use stone ground, whole grain or spicy mustard! But don't use yellow mustard.
Variations
This Vegan Chickpea Tuna Salad is delicious with my Tahini Caesar Dressing instead of mayonnaise.
And it's also delicious with a tablespoon of capers folded in!
Method
Step 1. First, use a potato masher to mash the chickpeas.
Be sure to break most of the chickpeas up, but don't mash them so much that they form a paste!
Step 2. Then, add the finely chopped celery and red onion, vegan mayonnaise, chopped dill pickles and Dijon mustard. Season with a pinch of salt and pepper and use a spoon to stir everything together until it is well combined and creamy.
And serve as desired!
Recipe FAQs
Store the salad in an airtight container and place in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
Yes! They are the exact same thing.
Top Recipe Tips
Chop the celery and red onion as small as you can. This way, you get a little bit of everything in each bite.
I love to use this Vegan Chickpea Tuna Salad to make a sandwich and I especially love to us my Vegan Focaccia recipe as the bread!
Looking for More Easy Vegan Lunch Ideas?
If you tried this Vegan Chickpea Tuna Salad recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Chickpea Tuna Salad
Equipment
- 1 Large Bowl
- 1 Cutting Board
- 1 Chefs Knife
- 1 Potato Masher
- Measuring Cups and Spoons
Ingredients
- 1 15 oz Can of Chickpeas, drained and rinsed
- 1 Stalk Celery, finely chopped about ½ cup
- 3 tablespoon Finely Chopped Red Onion see note!
- 3 tablespoon Vegan Mayonnaise see note
- 2 teaspoon Dijon Mustard
- 1 tablespoon Finely Chopped Dill Pickle or relish
- Pinch Salt and Black Pepper
Instructions
- Add the chickpeas to a large bowl. Using a fork or potato masher, mash the chickpeas until they are mostly broken up. See note.1 15 oz Can of Chickpeas, drained and rinsed
- Add the chopped celery, onion, vegan mayonnaise, chopped dill pickle and Dijon mustard into the bowl. Season with a pinch of salt and black pepper, then stir everything together with a spoon until well combined and creamy.1 Stalk Celery, finely chopped, 3 tablespoon Finely Chopped Red Onion, 3 tablespoon Vegan Mayonnaise, 1 tablespoon Finely Chopped Dill Pickle, Pinch Salt and Black Pepper, 2 teaspoon Dijon Mustard
- Serve as desired.
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