5 days Ago By Gina
This Vegan Chickpea “Tuna” Salad is creamy, tangy, and packed with nutrients, the perfect quick and easy plant-based lunch! Vegan Chickpea Tuna Salad I’ve been getting requests for more vegetarian high-protein meals, and this one was a hit! If you love a good tuna salad but want a plant-based twist that’s just as satisfying, this Vegan Chickpea “Tuna” Salad is about to be your new go-to. Packed with protein, fiber, and all the creamy, tangy goodness of a classic tuna salad , this version swaps out the canned tuna for canned chickpeas—no cooking required! It’s quick, simple, and excellent for meal prep, sandwiches, or scooping straight from the bowl. The flavors get better as it sits! And if you’re looking for the real deal tuna, try my Chickpea Tuna Salad , Tuna Pasta Salad without mayo , and Tuna Egg Salad .
Why You’ll Love This Vegan Mock Tuna Salad I love chickpeas because they are high in protein and fiber. Using them in this salad with zesty pepperoncini, capers, lemon, and mayo surprisingly made it taste similar to tuna salad. I will be making it many more times in the future! Fast & Easy: No cooking required—just mash, mix, and enjoy! Great For Meal Prep: Lasts up to 5 days and the flavors get better as it sits.
Versatile: Use it in sandwiches , wraps, salads, or even as a dip with crackers or veggies. Dietary Restrictions: It’s naturally dairy-free , egg-free , vegan , vegetarian , and can be made gluten-free by choosing the right bread or crackers. If you make this healthy vegan chickpea tuna salad recipe , I would love to see it.
Tag me in your photos or videos on Instagram , TikTok , or Facebook . And be sure to join the Skinnytaste Community to see what everyone’s cooking! What You’ll Need Here are the ingredients for this easy vegan chickpea tuna salad. See the recipe card below for the exact measurements.
Chickpeas (also called garbanzo beans) are an affordable source of protein and fiber that require minimal prep. Just drain and rinse! Vegetables: Diced red onion and celery add crunch. Tangy Elements: Pepperoncini (and its juice) and capers add a tangy component.
Dill: This fresh herb perfectly complements the pepperoncini and capers. Vegan Chickpea Salad Dressing: Lemon zest and juice, vegan mayonnaise, salt, and pepper How to Make Vegan Chickpea Tuna Salad While you do have to pull out the food processor for the garbanzo beans, the rest is super simple. Just mix it all together! See the recipe card at the bottom for printable directions.
Mash the Chickpeas: Add the beans to a food processor and pulse until they’re chopped but still have texture. Mix Everything: Add chickpeas and all the other ingredients to a bowl and stir to combine. Variations Onions: Swap red onion with shallot.
Mayo: If you don’t mind if the salad isn’t vegan, use regular mayonnaise . Don’t like capers? Use kalamata olives. Herbs: Use dried dill or substitute it with fresh chives, parsley, or oregano.
Serving Suggestions Chickpea Tuna Salad Sandwich: Sandwich it between 2 slices of your favorite bread or serve it open-faced on sourdough toast. Add some sliced tomatoes, lettuce, or Dijon mustard. Low-Carb: Wrap it in endive or lettuce leaves or top a bed of romaine with a scoop of chickpea salad.
Snack: Eat it by the spoonful or as a dip with veggies and crackers. Storage Refrigerate this vegan tuna salad for up to 5 days and eat the leftovers cold. More Chickpea Salad Recipes You’ll Love For more lunch ideas using chickpeas, check out these five delicious chickpea salad recipes to inspire your next meal! Chickpea Egg Salad Greek Chickpea Salad Grilled Chicken Chickpea Salad Chickpea Salad with Cucumbers and Tomatoes Buffalo Chickpea Salad Vegan Chickpea Tuna Salad Ingredients ▢ 2 15-ounce cans chickpeas , rinsed, drained and dried ▢ 1⁄3 cup red onion , finely diced, from 1⁄4 of a red onion ▢ 1⁄3 cup celery , finely diced ▢ 1⁄4 cup jarred pepperoncini , dried and chopped ▢ 2 teaspoons pepperoncini juice ▢ 1 tablespoon fresh dill , chopped ▢ 1 tablespoon capers , drained and roughly chopped ▢ 1⁄2 teaspoon lemon zest ▢ 1 tablespoon lemon juice ▢ 1⁄3 cup light vegan mayonnaise , such as Reduced Fat Vegenaise or mayo of choice ▢ 1⁄2 teaspoon Kosher salt ▢ Freshly ground black pepper ▢ sourdough toast ▢ sliced tomatoes, lettuce Instructions Add the chickpeas to a food processor bowl fitted with the blade attachment.
Pulse until they’re chopped but still have texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to combine.
Season with 1⁄2 teaspoon salt. To serve, spoon the salad onto toast, this can also be served in lettuce cups or however you like to eat tuna salad. Notes Nutrition Did You Make This Recipe? Post a pic and mention @skinnytaste or tag #skinnytaste !.
