This delicious Chickpea Tuna Salad is a vegan version of a classic tuna salad. Featuring all the traditional flavors of the beloved salad, you won’t miss the tuna at all! Serve over lettuce or on a toasted slice of hearty whole-grain bread.

chickpea tuna salad on a white plate with a pickle spear

Why We Love This Recipe for Chickpea Tuna Salad

Any kind of quick salad that’s both tasty and satisfying is a win in our book. And this Chickpea Tuna Salad is just that. It comes together in 10 minutes and is loaded with protein- and fiber-packed chickpeas, crunchy veggies, and a simple yet delicious creamy dressing. 

Chickpeas are a great stand in tuna and even chicken in salads. I used it in place of chicken in this Chickpea “Chicken” Salad with Avocado Dressing

This Chickpea Tuna Salad recipe is also ideal for meal prep—make it ahead of time and enjoy it for lunch throughout the week either over a bed of lettuce or atop a piece of toasted whole-grain bread. 

Looking for more fun vegetarian swaps to play around with? Try your hand at making vegan scallops with trumpet mushrooms. They’re amazing! 

Key Ingredients for this Recipe

red onion, celery, chickpeas, dijon, garlic, mayo, and vinegar measured out and arranged on a table

Canned Chickpeas

Canned chickpeas make for a super quick recipe. We like to use reduced-sodium, but if you have regular canned chickpeas that’s no problem! Just pull back a bit on the amount of salt you add before tasting and adjusting for seasoning. 

Celery

Fresh celery is a classic ingredient in tuna salad so of course it makes an appearance in this Chickpea Tuna Salad! I recommend storing celery loosely wrapped in foil—this will keep it crisper, longer. 

Red Onion

Feel free to use white onion or even green onions if you have those on hand. Red onion is more classic, but any will work.

Vegan Mayonnaise

I love using olive oil mayonnaise or even avocado oil mayonnaise but for this recipe, we used vegan mayonnaise to keep this recipe vegan

Garlic Clove

Fresh garlic is best in this recipe! If you prefer to use garlic powder, start with ¼ teaspoon. 

Dijon

Dijon mustard just adds a little oomph to the salad. I also add it to all of my homemade vinaigrettes and dressings, a must-have pantry item! 

White Wine Vinegar

You can also use red wine vinegar, distilled white vinegar, tarragon vinegar, or rice vinegar. 

Step by Step Instructions to Make this Chickpea Tuna Salad 

mashed chickpeas in a glass bowl and another image with whole chickpeas added to glass bowl

Step 1: Mash Half of the Chickpeas

Add one can of chickpeas to a large mixing bowl. Using a fork, lightly mash.

Step 2: Add Remaining Chickpeas

Add remaining can chickpeas to keep the texture varied.

chickpeas, celery and red onion in a glass bowl and chickpea tuna salad in a glass bowl

Step 3: Add the Celery and Red onion

For added crunch and classic tuna salad flavor, next add in the finely diced celery and red onion.

Step 4: Stir with the Dressing

Add in mayonnaise, garlic, Dijon, vinegar and stir to combine; season with additional salt and pepper to taste. Serve on toasted bread or over lettuce with dill pickle spears.

chickpea tuna salad in a shallow white bowl with a plate and glass in the background

FAQs & Expert Tips

Can I make this without mayonnaise?

You can make this Chickpea Tuna Salad without mayonnaise by swapping the mayo out for whole milk Greek yogurt or plant-based yogurt.

How should I store this salad?

Store this Chickpea Tuna Salad in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this.

Additional Chickpea Recipes to Try

Thanks for reading. If you make this recipe, please let us know by leaving a star rating and review in the comment section below.

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chickpea tuna salad on a white plate with a pickle spear

Chickpea “Tuna” Salad (Vegan)

  • Author: Lauren Grant-Vose
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 3 ½ cups (4 servings) 1x
  • Category: Salad
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegan

Description

A simple and delicious recipe for Chickpea Tuna Salad! This vegetarian salad is delicious and absolutely satisfying.


Scale

Ingredients

  • 2 (14.5-ounce) cans reduced-sodium chickpeas, rinsed and drained
  • ¾ cup chopped celery
  • ⅔ cup diced red onion
  • ⅓ cup vegan mayonnaise or olive oil mayonnaise
  • 1 clove garlic, grated
  • 1 tablespoon Dijon
  • 1 tablespoon white wine vinegar
  • Kosher salt and black pepper
  • Toasted whole-wheat bread and/or green leaf lettuce for serving

Instructions

  1. Add one can of chickpeas to a large mixing bowl. Using a fork, lightly mash.
  2. Add remaining can chickpeas, celery, onion, mayonnaise, garlic, Dijon, vinegar, ½ teaspoon salt and ½ teaspoon pepper.
  3. Stir to combine; season with additional salt and pepper to taste.
  4. Serve on toasted bread or over lettuce with dill pickle spears.

Notes

Store this Chickpea Tuna Salad in an airtight container in the refrigerator for up to 4 days.
To make this recipe vegan, use vegan mayonnaise.


Nutrition

  • Serving Size: 3/4 cup
  • Calories: 313
  • Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 43 g
  • Fiber: 9 g
  • Protein: 12 g