This chickpea tuna salad is a quick, savory vegan take on classic tuna salad. Mashed chickpeas create a hearty, protein-rich base with a flaky texture similar to tuna while remaining entirely plant-based. Ready in about 10 minutes, it’s ideal for meal prep, an easy lunch, or sharing with friends.
For more chickpea ideas, try recipes like Crispy Roasted Chickpeas, Carrot Chickpea Tuna Melt, Jamaican Chickpea Curry, Chickpea Tagine, or Sweet Potato Hummus.
Quick Look: Chickpea Tuna Salad
- 🔪 Prep Time: 5 minutes
- 🔥 Cook Time: 1 minute
- 🍽 Total Time: 6 minutes
- 👨👩👧👧 Servings: 2
- 🌱 Calories: 385
- 🫘 Protein: 11 g
- 🍠 Dietary: Vegan, gluten-free, nut-free
- 😋 Flavor: Savory with a briny, seafood-like note
- ✅ Difficulty: Beginner-friendly
Table of Contents
- Quick Look: Chickpea Tuna Salad
- Love for this Chickpea Tuna Salad
- What is Chickpea Tuna?
- Key Ingredients
- Why Chickpeas Make the Perfect Vegan Tuna
- Recipe Variations
- How to Make Chickpea Tuna Salad
- Pro Tips
- Ways to Serve
- Storage Directions
- FAQs
- Recipe Card
Love for this Chickpea Tuna Salad ⭐️
This easy chickpea tuna salad—sometimes called “chuna salad”—is one of my go-to recipes. It combines savory, tangy flavors with a flaky, satisfying texture that echoes traditional tuna salad without any seafood.
Chickpeas form the base because their pulsed texture mimics flaked tuna, and they’re a good source of plant-based protein (about 11 g per serving) and fiber.
It comes together in minutes, making it perfect for lunches, meal prep, picnics, and cookouts. Serve it as a sandwich filling, on crackers, in wraps, or over salads and bowls.
What is Chickpea Tuna?
Chickpea tuna is a plant-based version of tuna salad made by mashing chickpeas and combining them with ingredients like celery, onion, vegan mayo, mustard, and a bright vinegar (ume plum vinegar is used here). The result is a creamy, flaky salad that’s entirely vegan.
Key Ingredients
Chickpeas: The base. Use no-salt-added canned chickpeas or home-cooked chickpeas to control seasoning.
Vegan mayonnaise: Adds creaminess. Swap for 1/4 cup plus 2 tbsp mashed avocado if you prefer.
Dijon mustard: Choose smooth Dijon for a mild, creamy tang; whole-grain mustard works for more texture.
Ume plum vinegar: Gives a fruity, salty brightness. If you don’t have it, use apple cider vinegar, rice vinegar, white wine vinegar, balsamic, or lemon juice.
Celery seeds & celery: Celery seeds add concentrated flavor; fresh celery adds crisp crunch.
Dulse (optional): Dulse flakes or another seaweed add a briny, ocean-like note. Omit if unavailable.
See the recipe card below for exact quantities and full ingredient list.
Why Chickpeas Make the Perfect Vegan Tuna
- Flaky texture when pulsed
- Neutral flavor that soaks up seasonings
- High in plant protein
- Budget-friendly and widely available
Recipe Variations
- Dill or parsley: Stir in 2 tbsp fresh chopped herbs for brightness.
- Avocado: Use 1/4 cup mayo + 2 tbsp mashed avocado for color and richness; add an extra splash of vinegar to balance.
- Extra vegetables: Add shredded carrot, diced bell pepper, shredded broccoli, or sprouts for more texture.
- Creamier: Increase mayo or add dairy-free sour cream for extra creaminess.
- Pickled notes: Swap mustard for dill relish or diced pickles for tang.
- Spice it up: Try curry powder, smoked paprika, or an Italian herb blend for different flavor profiles.
How to Make Chickpea Tuna Salad
- Add ingredients to a food processor. Combine chickpeas, vegan mayo, Dijon mustard, ume plum vinegar, celery seeds, celery, onion, black pepper, and cayenne (and dulse if using).
- Pulse gently. Pulse a few times until the mixture is minced and combined. Do not overblend—you want a chunky, flaky texture rather than a puree (about 20 seconds total of pulsing).
- Serve. Use the chickpea tuna on toast, in sandwiches or wraps, on salads, in bowls, or with crackers and crudités.
Pro Tips
- No food processor? Mash the chickpeas with a fork. Finely dice the onion and celery first so the texture is even.
- Don’t overblend. Pulse briefly to keep a chunky texture. Avoid more than about 20 seconds of total pulsing.
- Adjust seasoning to taste. Add more cayenne or black pepper for heat, more mustard or vinegar for tang, or extra mayo for creaminess.
- Make a larger batch. This scales well—double or triple for meal prep or gatherings.
Ways to Serve Chickpea Tuna Salad
Enjoy this chickpea tuna as a sandwich on toasted bread, in a wrap, on top of salads or bowls, as a party dip with crackers or raw vegetables, or alongside simple sides like cucumber salad or roasted vegetables.
Storage Directions
Store leftovers in an airtight container in the refrigerator for 3–4 days. This salad does not freeze well. Serve cold or at room temperature.
Chickpea Tuna FAQs
Yes. Store it in an airtight container in the fridge until ready to serve. If you use avocado instead of mayo, add the avocado right before serving to avoid browning from oxidation.
Yes. Cook dried chickpeas until tender, cool them, then use in this recipe.
Yes. Substitute mashed avocado, tahini (thin with water if needed), or plain hummus for the mayo.
It can be part of a healthy diet—chickpeas provide protein and fiber. Note that the recipe contains fats from mayo or avocado; adjust portions to fit your goals.
Chickpea Tuna Salad
Ingredients
- 1 (14 oz) can chickpeas, drained and rinsed (unsalted preferred)
- 1/4 cup vegan mayonnaise (or 1/4 cup + 2 tbsp mashed avocado)
- 1 tbsp smooth Dijon mustard (or whole-grain mustard)
- 1 tbsp ume plum vinegar (plus a splash more if using avocado)
- 2 tsp celery seeds (optional)
- 1 tsp dulse flakes (optional)
- 1 celery rib, chopped
- 2 tbsp minced green onion (or red onion/shallot)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper (or crushed red pepper), adjust to taste
- 4 leaves romaine lettuce or curly kale (for serving)
- Nori, seasoned or unseasoned, for garnish (optional)
- Toast, for serving (optional)
Instructions
- Place chickpeas, vegan mayo, Dijon mustard, ume vinegar, celery seeds, dulse (if using), chopped celery, minced onion, black pepper, and cayenne into a food processor.
- Pulse a few times until everything is minced and combined. Be careful not to overblend—you want a chunky, flaky texture. Limit pulsing to about 20 seconds total.
- Line toasted bread with romaine or kale, spread the chickpea tuna on top, garnish with nori if desired, and enjoy.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Do not freeze.
Pro tips: If you don’t have a food processor, mash by hand with a fork and finely dice the vegetables. If using avocado, add extra vinegar for brightness. Adjust seasonings to taste.
Nutrition
Calories: 385 kcal | Carbs: 33 g | Protein: 11 g | Fat: 23 g | Fiber: 11 g