The first time I tried making a plant-based version of tuna salad, I wasn’t sure I’d love it. Tuna salad was one of my favorite childhood lunches — scooped onto toast or packed into sandwiches for picnics — and I didn’t want to settle for a “just okay” swap. But this vegan tuna salad? It blew me away. It’s creamy, full of classic flavors, and has that subtle “taste of the sea” thanks to nori, without being fishy.
These days, it’s my go-to for quick lunches, light dinners, and even snack platters. The fact that it comes together in about 10 minutes makes it even better — perfect for busy weekdays or meal prep Sundays.
Why You’ll Love This Recipe
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Nostalgic flavor: Tastes like the tuna salad you remember, just without the tuna.
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Quick and easy: Just toss everything in a food processor, pulse, and lunch is ready.
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Meal-prep friendly: Keeps well in the fridge for 5–6 days, so you can make a double batch and eat all week.
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Versatile: Sandwiches, wraps, salads, or dips — you’ll find yourself reaching for it again and again.
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Sustainable and wholesome: Packed with protein and fiber from chickpeas, no mercury or overfishing guilt.
My Tips for the Best Vegan Tuna Salad
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Pulse, don’t blend: The texture is everything. Use quick pulses so you get a chunky, “tuna-like” consistency instead of a smooth paste.
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Toast the nori: Holding a sheet over a low flame for a few seconds makes the flavor pop even more.
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Adjust to your taste: Love extra tang? Add a splash of pickle brine or chopped capers. Hate celery? Skip it. This recipe is easy to tweak.
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Meal prep smart: Store it in individual containers for grab-and-go lunches during the week.
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Brighten it up: A squeeze of fresh lemon just before serving wakes up all the flavors.
What You’ll Need
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Chickpeas: Canned for convenience or cooked from scratch if you have time.
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Hearts of palm: Adds a mild, slightly briny flavor and tender texture. If you can’t find them, just use extra chickpeas.
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Nori: For that hint-of-the-sea taste.
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Celery and celery seeds: For crunch and that classic deli-style tuna salad vibe.
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Dill pickle relish: Adds sweetness and tang that ties everything together.
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Vegan mayo and Dijon mustard: For that creamy, tangy base.
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Nutritional yeast: Boosts the umami flavor. White miso works as a swap here too.
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Lemon juice: Balances the richness with a fresh, bright note.
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Salt and pepper: To season it just right.
How I Make It
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Combine the ingredients: Add chickpeas, hearts of palm, vegan mayo, mustard, celery, celery seeds, relish, nutritional yeast, lemon juice, and crumbled nori to a food processor.
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Pulse until chunky: About 8–10 quick pulses is usually perfect — creamy but still with texture.
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Taste and season: Add salt and pepper, then give it a quick stir to keep the texture intact.
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Serve it your way: Sandwich, wrap, salad, dip — you can’t go wrong.
Ways to Serve It
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Classic sandwich: Pile it high on whole-grain bread with lettuce, tomato, and cucumber.
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Wrap it up: Spread it on a tortilla, add some greens, roll it up, and slice into pinwheels.
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Tuna melt twist: Scoop onto toast, top with vegan cheese, and broil until bubbly.
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Low-carb lunch: Spoon into crisp lettuce cups with a few slices of avocado.
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Snack platter: Serve in a bowl with crackers and sliced veggies for a high-protein snack or party appetizer.
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Salad topper: Add a scoop to a bowl of greens with pickled onions, cherry tomatoes, and a drizzle of vinaigrette.
Make-Ahead and Storage Tips
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Fridge: Store in an airtight container for up to 5–6 days.
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Meal prep tip: Divide into single servings so you can grab one quickly in the morning.
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No freezing: This one is best enjoyed fresh — the texture doesn’t hold up well in the freezer.
FAQs
Do I need to use hearts of palm?
They’re great for texture, but if you can’t find them, just use extra chickpeas.
What if I don’t like nori?
You can skip it, but it’s what gives this salad that subtle ocean-like flavor.
Can I make it oil-free?
Yes — swap the vegan mayo for mashed avocado or an oil-free vegan yogurt.
What can I add for extra crunch?
Diced red onion or bell peppers add a fresh bite and a pop of color.
Vegan Tuna Salad
This vegan tuna salad is creamy, zesty, and packed with protein! Made with chickpeas and hearts of palm for a flaky, tuna-like texture, it’s seasoned with celery, pickle relish, nori, and lemon for that classic deli-style taste—without any fish.
Ingredients
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 1 cup (165 g) canned hearts of palm, drained, rinsed, and roughly chopped*
- ⅓ cup (75 g) vegan mayonnaise**
- 1 tbsp Dijon mustard (or spicy brown mustard)
- 2 ribs celery, finely diced
- 2 tsp celery seeds
- 2 tbsp dill pickle relish (or sweet pickle relish)
- 2 tbsp nutritional yeast
- 2 nori sheets, crumbled into small pieces
- 2 tbsp fresh lemon juice
- ¼ tsp kosher salt
- Freshly cracked black pepper
For serving:
- 8 slices hearty sandwich bread or baguette slices
- Lettuce, cucumber slices, tomatoes, fresh dill, or pickles
Instructions
- Add chickpeas, hearts of palm, vegan mayo, mustard, celery, celery seeds, relish, nutritional yeast, nori, lemon juice, salt, and a few cracks of black pepper to a food processor.
- Pulse 10–15 times until everything is combined but still chunky. Avoid blending to keep a flaky texture.
- Taste and adjust seasoning with extra salt or pepper if needed. Stir in by hand to avoid over-processing.
- For sandwiches, spread the salad onto bread slices, layer with lettuce, cucumbers, or your favorite fixings, then top with the second slice of bread. Enjoy immediately!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 555Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 1473mgCarbohydrates 100gFiber 12gSugar 13gProtein 24g
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 tuna salad has become one of my favorite “why didn’t I make this sooner?” recipes. It’s fast, filling, and full of nostalgic deli-sandwich flavor — all while being wholesome and plant-based.
Once you try it, you’ll see why I always keep a batch in the fridge. It’s the perfect answer to the “what’s for lunch?” question, no matter how busy the day gets.
