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–+ servings
Two sandwich halves stacked on a plate with a pickle next to them.
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5 from 4 votes

Vegan Tuna Salad

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!
Course Salad, Sandwich
Cuisine American
Special diet gluten-free, nut-free, soy-free option, vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 3
Calories 195kcal
Author Amy Katz

Equipment

Ingredients

  • 15 ounces chickpeas (garbanzo beans) rinsed and drained (1½ cups)
  • 2 Tablespoons vegan mayo
  • 1 teaspoon prepared yellow mustard
  • 1 Tablespoon sweet pickle relish
  • 1 Tablespoon capers roughly chopped
  • ½ cup celery diced small
  • 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.
  • Add the rest of the ingredients to the bowl and mix until well combined.
  • Serve immediately or refrigerate for later.

Notes

Leftover salad will last covered and refrigerated for up to 4 days. For best results, do not freeze.
Enjoy in a sandwich, on a bed of greens and vegetables, or simply as is.

Nutrition

Calories: 195kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 594mg | Potassium: 253mg | Fiber: 7g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg