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chickpea tuna salad on a white plate with a pickle spear

Chickpea “Tuna” Salad (Vegan)

  • Author: Lauren Grant-Vose
  • Total Time: 10 minutes
  • Yield: 3 ½ cups (4 servings) 1x
  • Diet: Vegan


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


  • 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


  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.


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.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: American


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

Keywords: chickpea tuna salad

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