Vegan Tuna Salad

Two sandwich halves stacked on a plate with a pickle next to them.

5 from 3 votes

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 10 minutes! Enjoy in a sandwich, on a bed of greens and vegetables, or simply as is.

Prep Time10

Total Time10

Course: Salad, Sandwich

Cuisine: American

Special diet: gluten-free, nut-free, soy-free option, vegan

Servings:

Calories: 195kcal

Author: Amy Katz

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

US Customary - Metric

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.

Notes

Leftover salad will last refrigerated in an airtight container for up to 4 days. For best results, do not freeze.

Nutrition