Vegan Chickpea Tuna Salad (Print)

Creamy chickpea salad with veggies and tangy dressing. Ideal for sandwiches, wraps, or salads.

# What You Need:

→ Chickpeas

01 - 2 cups cooked chickpeas, drained and rinsed (approximately 1 can, 15 ounces)

→ Vegetables

02 - 1/2 cup finely chopped celery
03 - 1/2 cup finely diced red onion
04 - 1/4 cup finely chopped dill pickles
05 - 1/4 cup finely chopped red bell pepper (optional)
06 - 2 tablespoons chopped fresh parsley

→ Dressing

07 - 1/4 cup vegan mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon lemon juice
10 - 1 teaspoon chopped capers (optional)
11 - 1/4 teaspoon garlic powder
12 - 1/4 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper

# How to Make:

01 - Place the drained chickpeas in a large mixing bowl and mash with a fork or potato masher until mostly broken down, leaving some chunks for texture.
02 - Add the celery, red onion, dill pickles, red bell pepper if using, and parsley to the mashed chickpeas.
03 - In a separate small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, capers if using, garlic powder, salt, and black pepper until smooth.
04 - Pour the dressing over the chickpea and vegetable mixture. Stir thoroughly until all ingredients are evenly coated.
05 - Taste and adjust salt, pepper, or lemon juice to preference.
06 - Serve immediately as a sandwich filling, in wraps, with crackers, or atop a salad. For enhanced flavor, refrigerate for 30 minutes before serving.

# Expert Advice:

01 -
  • Uses simple everyday ingredients from your pantry and fridge
  • Ready for eating in just fifteen minutes so it fits busy days
  • Packed with plant protein thanks to chickpeas
  • Kid approved and great for lunch boxes or meal prep
  • No cooking required making it ideal for hot weather meals
02 -
  • High in fiber from chickpeas and vegetables
  • Naturally dairy free nut free vegan and can be gluten free
  • Keeps well in the fridge for three days and gets even more flavorful over time
03 -
  • For the best flavor use the freshest lemon juice and chop vegetables finely so each bite has a good mix
  • Mashing the chickpeas to the right consistency is key—leave some texture so the salad holds up well
  • If you want extra tang add a splash of caper brine or pickle juice
  • I learned that chilling it for at least thirty minutes makes everything taste even better

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