Vegan Chickpea Tuna Salad

5 from 1 vote

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!

Prep Time10

Total Time10

Course: Lunch, Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: Servings

Calories: 161kcal

Author: Megan Calipari

Cost: $2

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.

Notes

Chop the celery and onion as small as you can. This way, you get a little bit of everything in each bite.

My favorite vegan mayonnaise is Hellman's Plant Based Mayo!

Mash the chickpeas to your liking! If you like a chunkier salad, don't mash them up much, but if you like a smaller chunk, then mash until it looks good to you.

To store: place the chickpea egg salad into an airtight container and store in the refrigerator for up to 4 days.

Nutrition