This vegan chickpea tuna salad started as a simple idea in my kitchen when I wanted something quick, filling, and familiar without relying on anything animal-based. I’ve always liked the idea of tuna salad as a grab-and-go lunch, but chickpeas turn out to be such a natural fit here that I don’t miss the original at all. I make this often when I know my afternoons will be busy and I need something ready in the fridge that feels fresh, satisfying, and easy to enjoy between meetings or errands.
Why This Chickpea Salad Works So Well
This recipe checks a lot of boxes for me. It comes together fast, uses pantry staples, and tastes better after it sits for a bit. The chickpeas give body, the mix-ins add crunch and tang, and the nori brings in that subtle sea note that makes it feel familiar without trying too hard. It’s filling enough to hold you over and flexible enough to eat a few different ways through the week.
Ingredients I Like to Use
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1 can chickpeas, drained and rinsed
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½ cup vegan mayonnaise
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½ cup crumbled toasted nori sheets
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¼ cup finely chopped celery
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¼ cup finely diced red onion
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2 tablespoons dill relish
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2 tablespoons capers
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1 tablespoon Dijon mustard
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1 tablespoon fresh lemon juice
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¼ teaspoon sea salt
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¼ teaspoon black pepper
I usually go for unsalted chickpeas so I can control seasoning myself. Nori adds that gentle sea flavor, and a little goes a long way. Fresh lemon juice makes everything taste brighter and keeps the salad from feeling heavy.
How I Put It Together
I start by adding the chickpeas to a mixing bowl and mashing them with a fork or potato masher. I stop when most are broken down but still leave some texture. That mix of creamy and chunky is what makes the salad feel satisfying.
Next, I add the onion, celery, vegan mayo, nori, relish, lemon juice, capers, mustard, salt, and pepper. Everything gets stirred until evenly mixed. I give it a taste and adjust seasoning if needed.
If I have a little time, I let the salad rest for about ten minutes. That short pause lets the flavors come together and makes a noticeable difference.
Small Tips From My Kitchen
If you want a smoother texture, a few quick pulses in a food processor work, just don’t overdo it. Removing chickpea skins gives a cleaner look and softer bite, though I skip that step on busy days. Letting the salad sit briefly always improves the flavor.
Easy Swaps I’ve Tried
Chopped pickles work in place of relish. A shallot can stand in for red onion. Tahini or cashew-based spreads replace vegan mayo nicely. Dulse flakes work if nori isn’t available, though I use less and taste as I go. Other white beans like cannellini also hold up well.
Flavor Variations I Enjoy
Adding shredded carrot or fresh herbs brings extra freshness. Hot sauce or pickled peppers add heat when I’m in the mood. Avocado slices, sunflower seeds, or coconut-based bacon bits give it more texture. A pinch of curry powder or nutritional yeast changes the direction without much effort.
How I Like Serving It
Most days, I pile this onto sandwich bread with crisp lettuce. It’s great stuffed into pita pockets or wrapped in tortillas. I’ve scooped it up with crackers, spooned it over greens, and even warmed it slightly with plant-based cheese for an open-faced melt. It travels well, which makes it perfect for packed lunches.
Storage
This salad keeps well in a sealed container in the fridge for up to four days. I keep it separate from bread or wraps until serving so nothing gets soggy. Freezing isn’t ideal since the texture changes once thawed.
FAQs
Can I make this ahead of time?
Yes. It’s a great make-ahead option and tastes even better after resting in the fridge.
How should I store it?
Keep it in an airtight container in the refrigerator and stir before serving.
Can I freeze it?
Freezing isn’t recommended since the texture of chickpeas and mayo changes after thawing.
Vegan Chickpea Tuna Salad
This chickpea-based salad is a fresh, plant-based twist on classic tuna salad.
Ingredients
- 29 ounces canned chickpeas, rinsed and drained
- ½ cup vegan mayonnaise
- ¾ cup red onion, finely diced
- ¾ cup celery, finely chopped
- ¼ cup relish
- 1 sheet nori, crumbled
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add the drained chickpeas to a mixing bowl and mash them until mostly broken down, leaving a bit of texture for bite.
- Stir in the red onion, celery, vegan mayonnaise, relish, crumbled nori, lemon juice, Dijon mustard, capers, salt, and black pepper. Mix until everything is evenly combined and creamy.
- Let the salad rest briefly before serving to allow the flavors to come together. Taste and adjust seasoning if needed.
- Serve chilled in sandwiches, wraps, pitas, or spooned over a crisp salad. Store leftovers covered in the refrigerator and enjoy within a few days.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 408Total Fat 19gSaturated Fat 3gUnsaturated Fat 17gCholesterol 9mgSodium 870mgCarbohydrates 47gFiber 12gSugar 12gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This vegan chickpea tuna salad has become one of those dependable recipes I keep in rotation without thinking about it. It’s quick, flexible, and easy to adjust based on what’s in the fridge. If you’re looking for a plant-based lunch that feels familiar and keeps you full, this one fits right in.
