Vegan Chickpea Tuna Salad

This Vegan Chickpea Tuna Salad is the best quick lunch on a busy day. It’s easy to make, delicious, and it’s loaded with protein!

This chickpea “tuna” is one of my favorite vegan sandwich fillings because it’s so delicious, healthy, and quick. This reminds me of the tuna sandwiches I ate before going vegan, and this version is just as easy and tastes so much better!

Vegan Tuna Salad

My whole life my favorite lunch was always a good sandwich. I knew when I was going vegan I had to come up with some good vegan sandwiches, and this chickpea salad sandwich is one of my favorites.

It’s high in protein and takes less than 10 minutes to make. I always am in a rush when I’m on my lunch break, so this is such a great recipe to go for. I always have these ingredients on hand so it’s really convenient to make. You can eat it as a cold sandwich or serve it hot. A vegan “tuna” melt would be really delicious. Make the chickpea salad, add to bread, and top with vegan cheese. Grill until the cheese is melted and the bread is toasty.

I make vegan chickpea tuna salad for all my friends and family because they always love it and want the recipe.

Vegan Chickpea Tuna Salad Ingredients

• 1.5 cups of Chickpeas (14oz can): Carefully open the can, and drain all the liquid out. This liquid is called aquafaba, and it’s commonly used as an egg white substitute in vegan baking. You can use it in many different ways, so save it if you like to bake! I recommend storing it in an air-tight container in the fridge for up to 2 weeks.
• 1 stalks of Celery: Thinly chopped, about 2 tablespoons.
• 3 tablespoons of red onion, thinly diced: Regular white or yellow onion works too, but make sure to chop it into very small pieces.
• 3 tablespoons of Vegan Mayonnaise: The Follow Your Heart brand is my favorite (not sponsored). I like it because it has a texture that’s light and whipped, so use a mayo similar to that. If you don’t have access to vegan mayo replace it with mashed avocado.

• 1 tablespoon of Pickle Juice: Or vinegar. This gives the salad a lot of flavor and saltiness without adding excess sodium.
• 1 teaspoon of Old Bay Seasoning: Old Bay seasoning is a blend of celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and other spices. It’s usually sprinkled on shrimp, crab boil, fish, fries, and chicken…but this is a vegan blog! Most spices are vegan, so use them on all your plant-based ingredients. Available on Amazon: here.

• 1/4 teaspoon of Salt: Taste the salad before adding salt, then slowly add it in until it’s the right amount for you.
• 1/4 teaspoon of Pepper

Optional Add In’s

• Nori sheet, thinly diced: Nori is dried seaweed, you can find them in small snack containers or large sheets for sushi. It gives this vegan tuna salad an umami saltiness that’s like the sea.
• Red Pepper Flakes: Add a kick to this chickpea tuna, if you like spice!

How To Make Chickpea Tuna Salad

Drain and rinse a can of chickpeas, then place it in a large bowl and mash chickpeas with a fork or potato masher.

Add in 1 stalk of chopped celery, 3 tablespoons of diced red onion, 3 tablespoons of vegan mayonnaise, 1 tablespoon of vinegar (or pickle juice), 1 teaspoon of Old Bay seasoning, and 1/4 teaspoon of pepper. Mix together until fully combined.

Optional, but I highly recommend adding in some furikake seasoning (shredded nori sheet) and red pepper flakes for extra flavor.

Serve immediately on some bread, in a wrap, or on a bed of greens! It can be stored in the fridge for up to 5 days in an airtight container.

Food Processor Instructions

Drain and rinse can of chickpeas. If you prefer not to chop and mash ingredients, use a food processor to dice up onion and celery, then pulse chickpeas to a mashed consistency. Pour the mixture into a bowl, add the 3 tablespoons of vegan mayo, 1 tablespoon of pickle juice (or vinegar), 1 teaspoon of old bay seasoning, and 1/4 teaspoon of salt and pepper.

This is the food processor I use: Cuisinart Elemental 8 Cup Food Processor.

Ways to eat Vegan “Tuna” Salad

• Sandwiches: It’s perfect in a sandwich or served on toast. I love it with some sourdough or my no-knead bread.
• Wraps: Fill up a tortilla wrap, pita bread, or in some lettuce wraps.
• Salad: Serve with leafy greens and croutons.
• Crackers & Veggies: Scoop up with a variety of crackers or chips. It’s yummy with fresh veggies sticks for scooping. I like using bell pepper, celery, carrots, or cucumber.

I love meal prepping this for the week ahead. That way in the morning or at lunchtime I toast my bread and add the filling. You can use it so many different ways and it’s a great way to add protein to any meal. Chickpeas are one of my favorite vegan proteins because its so versatile.

More Vegan Lunch & Snack Ideas:

• Crispy Chickpea Caesar Wraps: This healthy vegan caesar wrap makes the perfect quick lunch or dinner! It’s kid-friendly, ready in under 15 minutes, and is high in protein. If you like Caesar dressing, then you’ll love this recipe.
• Fall Harvest Salad: Enjoy the autumn season with this delicious Fall Harvest Salad! This festive salad has honey crisp apples, pecans, dried cranberries, pumpkin seeds, and an easy dijon vinaigrette. A perfect side for Thanksgiving!
• Vegan Chocolate Protein Muffins: These are the best protein muffins for meal prep! Each one is gluten-free, refined sugar-free, and packed with 8 grams of protein.

If you give this Chickpea Tuna Salad a try, I’d love to see your recreations! Don’t forget to tag me on Instagram @Marias.Munchies + #MariasMunchies!

This classic vegan chickpea ‘tuna’ salad is the best vegan sandwich and it’s so easy to make! It’s a high-protein vegan lunch that takes 10 minutes.

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