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You’d never know this chickpea “tuna” salad recipe is totally vegetarian (or vegan). It has that same classic savory, tangy flavor making this tuna salad taste JUST like the real deal.
save this recipe!Whether you just need a 5-minute lunch idea or are looking for a quick meal prep, chickpea tuna salad checks all the boxes. But, there isn’t actually tuna in it!
Instead, I’ve put on my sensory scientist hat to create a vegetarian version that tastes like tuna. It uses many of the classic tuna salad ingredients to achieve the same tangy flavor. But for the tuna part, we need a little smoke and mirrors to emulate the texture of tuna – let me show you what I mean.
Reader rating
“Just made this for my vegetarian son. He used to love a tuna salad sandwich. This is so good, he loved it. This recipe is going in our regular rotation.” —Mary
grab these ingredients
In order to capture that classic tuna tang to a T, here’s what you’ll need!
- Chickpeas: The star of the show, one can of chickpeas! You can also soak your own for a more affordable option.
- Crunchy Bits: Chopped red onion and celery add a zing and a crunch. White or yellow onions can be used in a pinch. You can also swap the celery for cucumbers or bell peppers.
- Capers: A teaspoon of finely chopped capers transforms the chickpeas into tuna. This is the key to copying that briney, sea-life flavor. Don’t skip these!
- The Sauce: What tuna salad is complete without mayo (vegan mayonnaise is fine too)? The rest are pretty standard tuna salad ingredients – Dijon mustard, white vinegar, salt, and pepper.
sarah’s Tip
I love making a big batch of this vegan tuna salad for meal prep! It holds up well in the fridge for the whole week, and can go with a whole bunch of different dishes (like sandwiches, leafy salads, and crackers!)
Make A Melt
Treat yourself to a rich and savory lunch with a vegetarian Chickpea Tuna Melt. Satisfies cravings, fills your belly, and fuels you all day!
- Assemble: Spread mayonnaise onto one side of each bread slice (this replaces the butter on the outside of the sandwich, creating a golden brown crispy crust when cooked!) Onto the mayo-free side, layer in the tuna salad, tomato, and cheese.
- Cook: Cook sandwiches over medium heat in a large skillet or panini press until outsides are golden brown and cheese has melted. Alternatively, set the oven to broil and cook for 3 to 5 minutes. Serve immediately.
Chickpea Mock “Tuna” Salad
Ingredients
- 1 15-oz can chickpeas, 425 g
- ¼ cup finely chopped red onion, about ¼ of a medium onion
- ¼ cup finely chopped celery, about ½ a stalk
- 1 tsp finely chopped capers
- ¼ cup mayonnaise, can sub plant-based mayo, 50 g
- 1 tsp dijon mustard, 5 g
- 2 tsp white vinegar, 10 mL
- Salt and pepper, to taste
Instructions
- Smash: Drain the can of chickpeas and roughly smash the chickpeas with a fork or your fingers.
- Chop: Finely chop the onion, celery, and capers.
- Assemble: Stir everything together, adding a pinch of salt and pepper as needed to suite your taste.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!more vegetarian seafood favorites
Vegan Tomato Tuna Poke Bowls
30 minutes
Vegan Crab Cakes
30 minutes
Beer Battered Vegan Fish And Chips
45 minutes
Easy Vegan Lobster Rolls
15 minutes
Very tasty, and very quick and straightforward to make. Great to keep in the fridge for a quick meal on the go. Did not add onion to the mix, but topped it with some pickled onion slices before eating. Five stars!
Love hearing that, thanks for trying it Jay!