Save to Pinterest This bright and satisfying vegan option features hearty chickpeas mashed for a deliciously chunky texture, paired with crunchy celery, red onion, dill pickles, and fresh parsley. The creamy, tangy dressing made from vegan mayo, Dijon mustard, and lemon brings everything together, while capers and garlic add depth. Perfect for sandwiches, lettuce wraps, or served atop a mixed green salad, this dish comes together in minutes and keeps well in the fridge—making it ideal for meal prep, lunchboxes, or quick weeknight dinners. Enjoy bold flavors with wholesome, plant-based ingredients!
This vegan chickpea tuna salad brings all the nostalgia of a classic deli favorite with a fresh, plant-based spin that is incredibly satisfying. Creamy, tangy, and packed with protein, it only takes about fifteen minutes to prepare. I love this on toasted bread for lunch, tucked into wraps for easy work meals, or even scooped over fresh greens for a hearty, nutritious salad.
The first time I tried this was after a friend brought some for a picnic and everyone kept asking for the recipe. Now we keep a big bowl in the fridge for snacks and quick sandwiches all week.
Ingredients
- Chickpeas: Give protein and a satisfying texture that mimics tuna. Look for firm, plump chickpeas in the can for best results
- Celery: Provides crunch and freshness. Pick stalks that are crisp with leafy tops
- Red onion: Brings bite and color. Use the inner layers for a sweet sharpness
- Dill pickles: Add tangy flavor. Choose ones that are crisp and not overly salty
- Red bell pepper: Gives color and sweetness. Go for firm, glossy peppers if using
- Fresh parsley: Adds brightness. Pick bunches with deep green leaves and no wilting
- Vegan mayonnaise: Offers a creamy base. Use a thick, high-quality brand
- Dijon mustard: For zesty depth. Choose smooth Dijon for best blending
- Lemon juice: Brings balance. Use fresh-squeezed for clean acidity
- Capers: Punch up the flavor. Pick small, non-briny capers if available
- Garlic powder: Rounds things out with subtle warmth
- Salt and black pepper: To taste. Opt for flaky sea salt and fresh ground pepper
Instructions
- Mash the Chickpeas:
- Place the drained chickpeas in a large mixing bowl and use a fork or potato masher to press them until mostly broken down. Leave just a bit of texture so the final salad has a nice bite not mush
- Add the Vegetables:
- Fold in the celery red onion dill pickles red bell pepper if using and parsley. Mix with a spoon to distribute the veggies so each bite is crunchy and fresh
- Make the Creamy Dressing:
- In a separate smaller bowl whisk together the vegan mayo Dijon mustard lemon juice capers if using garlic powder salt and black pepper until totally smooth and fluffy
- Combine and Mix Everything:
- Scrape the dressing into the bowl with the chickpeas and vegetables. Use a large spoon to toss everything until the chickpeas and veggies are evenly coated and glossy
- Taste and Adjust Seasonings:
- Taste a small spoonful and decide if it needs a touch more salt acidity or pepper. Add a splash of pickle juice or more lemon if you want extra brightness
- Serve or Chill:
- Eat it right away or pop the bowl in the fridge for thirty minutes. A little chill helps the flavors meld but it is delicious right off the spoon
Save to Pinterest My favorite part about this salad is the tang from the dill pickles. My brother always asks for extra pickles when I make this for family picnics and it makes the sandwich reminiscent of classic New York deli flavors.
Storage Tips
Transfer the salad to a glass storage container and refrigerate tightly covered. It stays fresh for about three days but after that the vegetables may soften. I find the flavor actually intensifies overnight so making it ahead works beautifully.
Ingredient Substitutions
If you are out of vegan mayo try mashing in ripe avocado or mixing with unsweetened vegan yogurt for a lighter version. For more crunch stir in diced cucumbers. Swap capers for a few finely chopped olives for a briny spin.
Serving Suggestions
Pile onto thick sourdough or multigrain bread with crisp lettuce for the ultimate sandwich. It is also perfect stuffed into pita pockets or rolled into tortillas for wraps. For a lighter touch serve on top of a green salad or scoop up with crackers for a snack.
Cultural History
Vegan chickpea tuna salad draws inspiration from the classic American tuna salad sandwich, a lunch box favorite for generations. This version captures that creamy tang and crunch using only plant-based ingredients. It is now a staple in the vegan community as a versatile, satisfying meatless alternative.
Save to Pinterest This salad is vibrant and crave-worthy with every bite. Make ahead for quick meals that everyone will love throughout the week.
