If you miss the tuna fish sandwiches you grew up with, this vegan tuna salad made with chickpeas is for you. It's easy to prepare in about 10 minutes. Enjoy it on your favorite bread, add a scoop to green salads, or simply eat it as is.
Growing up, I ate a lot of tuna salad. Whether it was on slices of toasted bread or in a big salad, I never got tired of it. So when I stopped eating fish, it was one of the things I really missed.
Thankfully, I soon learned that chickpeas, also called garbanzo beans, make a great substitute. Similar to how hearts of palm mimics fresh fish in vegan hearts of palm ceviche, the mild flavor and texture of mashed chickpeas resembles flaky canned tuna in this fish-free salad recipe.
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This is a fantastic recipe--have tried similar, but none used capers--what a great touch. Seems like it's more flavorful about 3 or 4 hours after preparing--flavors all seem to have fused at that point!
- Robert
Ingredients
- Capers: To give the salad a seafood-like taste without being overly "fishy".
- Pickle relish: I usually use sweet, but dill pickle relish is also a great choice.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegan tuna salad
- Roughly mash the chickpeas so they look flaky like tuna. It's okay if some of the beans remain whole. You can either use a food processor with the pulse button, or mash them by hand. A potato masher or the back of a fork work well.
- Place the mashed chickpeas, diced celery, vegan mayo, mustard, relish, chopped capers, salt, and pepper in a medium bowl.
- Mix well to combine. Taste and adjust the seasonings as needed. Enjoy right away or refrigerate for later.
When I'm not enjoying it in a sandwich, I love a scoop of chickpea "tuna" salad over romaine lettuce leaves with cherry tomatoes and sliced cucumbers, drizzled with cashew ranch dressing.
For another way to give chickpeas a nostalgic flair, try my curried chickpea salad next. And if you're in the mood for another classic-style spread without the mayo, try my smashed white bean salad.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Tuna Salad
Equipment
- food processor
Ingredients
- 1-15 ounce can chickpeas, rinsed and drained (1½ cups)
- ½ cup celery, diced small
- 2 Tablespoons vegan mayo
- 1 Tablespoon sweet pickle relish
- 1 Tablespoon capers, roughly chopped
- 1 teaspoon prepared yellow mustard
- salt and pepper, to taste
Instructions
- In a medium mixing bowl, mash the chickpeas with a potato masher or the back of a fork until they are mostly broken up. Or use a food processor with the pulse function, then transfer the mashed chickpeas to a medium mixing bowl. It's fine if some of the beans are still whole.1-15 ounce can chickpeas
- Add the rest of the ingredients to the bowl and mix until well combined.½ cup celery, 2 Tablespoons vegan mayo, 1 Tablespoon sweet pickle relish, 1 Tablespoon capers, 1 teaspoon prepared yellow mustard, salt and pepper
- Serve immediately or refrigerate for later.
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Notes
Nutrition
Nutritional information is an estimation.
This post was originally published Jul 18, 2017 and focused on the vegan grocery bargains I found at a local discount chain. The recipe, photos, and content have been improved for better user experience.
Lary Sales says
totally love it i make it for work. I cant tell the difference i could eat this 3 meals a day.
Amy Katz says
Fantastic! I'm glad to hear you love it as much as I do, Lary. 🙂
JoAnn M Lakes says
Nice recipe, simple and to the point.
Amy Katz says
I'm glad you enjoyed it, JoAnn!
Robert says
This is a fantastic recipe--have tried similar, but none used capers--what a great touch. Seems like it's more flavorful about 3 or 4 hours after preparing--flavors all seem to have fused at that point!
Amy Katz says
Thank you, Robert! I'm so happy you enjoyed it!
Tracy says
This is one of the best lower fat "tuna" recipes. I did add more capers to to pump up the saltiness, (3oz jar). I also used my Cuisinart to mash everything. Amazing.
Amy says
Thank you, Tracy! I love capers, too. 🙂
Angie says
This is really good. I made it for myself and my daughter and we both love it
Amy says
Thanks so much, Angie!