Vegan Chickpea “Tuna” Salad

September 4, 2017


A few weeks ago, I was asked to feed some friends at a small event. The challenge? The food would need to be vegan. And of course, it had to be GOOD. Now trust me, things CAN be vegan and good. I have eaten plenty of vegan treats in my day that have been amazing. But party food always puts the pressure on. You have to cater to an array of likes and dislikes, you don’t know exactly who will be coming. And what you think will be the best thing on the menu never is. So needless to say, it was a challenge. 

And wouldn’t you know, the recipe I thought would just be so-so, ended up being one that I got the most compliments on, that is aside from the “Reese” Cups I made. I mean, that’s just a given.

I have had several different ‘mock’ tuna salads and have actually loved most of them. I have had them both with a walnut base and a chickpea base. The chickpeas have a better texture in my mind so that’s what I decided to go with. It felt safer to me. And I thought a little chickpea salad on top of crackers would be an easy finger food for guests to grab without too much mess. 

Now, before I go any further, I have to say something. A sort of confession, if you will. I like mayo. Yep. I said it. There. I like it. I like it on my sandwiches, in my salads such as this, etc. And for a looooong time, I was constantly finding substitutes for mayo since I had decided it was on the bad food list. There was even a point I said I didn’t like it to avoid eating something that contained it. Ugggghh. What was my problem?! My problem was that I was living in a warped mindset of healthy and unhealthy foods, black and white, right or wrong. And my relationship with food became so warped that I was willing to insist I didn’t like a food in order to avoid having to eat it.

THAT is not okay. But that’s exactly what was happening. 

But when rules went out the door, I was allowed to like and enjoy the foods I swore off. Freedom. Food freedom. Thank goodness for it!

So back to this recipe. As I mentioned, it is vegan. And so I used a vegan mayonnaise. And it still tasted mighty fine to me. But you can use any mayo at all in the recipe. All I ask is that you use it! This salad is great as a sandwich, on crackers, toast or just by itself! I even dipped plantain chips in it recently and loved that as well. And if you find yourself in need of a good party platter that will work for everyone in the room, whip this up, grab some crackers, and you are set!

Vegan Chickpea "Tuna" Salad
Prep Time
15 min
Total Time
20 min
Prep Time
15 min
Total Time
20 min
  1. 2 cans chickpeas, rinsed and drained
  2. 1/4 c vegan mayonnaise (regular mayo will work as well)
  3. 4 celery stalks, diced
  4. 1/4 c red onion, diced small
  5. 1 tsp capers
  6. Juice of 1/2 lemon
  7. 2-3 T fresh chopped dill
  8. Sea salt and cracked pepper to taste
  1. In a medium bowl, using a potato masher or other similar tool, mash chickpeas well until most are completely mashed.
  2. Add in all other ingredients and stir well to combine. Adjust seasoning as desired.
  3. Chill for 10-20 minutes before serving.
  4. Enjoy on a sandwich or however you would usually have tuna salad.
Be Whole. Be You.
Chickpeas make a great base for a mock tuna salad. Even meat eaters won’t miss the tuna!

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  • Reply Rachel September 5, 2017 at 3:45 pm

    Yum! I love tuna salad and I love the vegan option even more. Delish!

    • Reply Lorie September 7, 2017 at 9:01 pm

      Yay! You will love it!!

  • Reply Jenn September 5, 2017 at 4:32 pm

    I love chickpea salad. And a little vegan mayo never hurt anyone. Pass me a sandwich and let’s enjoy!

    • Reply Lorie September 7, 2017 at 9:01 pm

      Ha, well said Jenn!

  • Reply Laura September 5, 2017 at 4:58 pm

    Loving the sound of this! I don’t care for tuna at all! BUT I LOVE chickpeas and I’m digging all the ingredients in this salad!

    • Reply Lorie September 7, 2017 at 9:00 pm

      Yes, it’s a perfect alternative!

  • Reply Deryn | Running on Real Food September 6, 2017 at 1:10 pm

    I loooooove chickpea salad. It’s one of my fave meals and snacks..sometimes I make it with avocado or tahini instead of vegan maya, any way is good! Love your flavour add-ins, so yummy.

    • Reply Lorie September 7, 2017 at 9:00 pm

      I looooove it with avocado as well!!!

  • Reply Stephanie @grategulgrazer September 6, 2017 at 7:50 pm

    I love both vegan and regular mayo—it adds so much delicious creaminess to recipes! I make a similar recipe like this with tempeh all the time. Have to try your version because I love my chickpeas! 🙂

    • Reply Lorie September 7, 2017 at 9:02 pm

      Oooh I like the sound of tempeh!

  • Reply Sarah September 6, 2017 at 8:23 pm

    I cannot wait to try this! All about those protein packed chickpeas! I’m not a mayo fan at all but have had some vegan mayos in things that have turned out pretty good.

    • Reply Lorie September 7, 2017 at 9:02 pm

      Enjoy Sarah!

  • Reply Christine - Jar Of Lemons September 6, 2017 at 10:24 pm

    I have to try this! It sounds so delicious. Love that it’s vegan and made from chickpeas!

    • Reply Lorie September 7, 2017 at 11:10 pm

      Enjoy Christine!

  • Reply Alisa September 7, 2017 at 11:48 am

    I love chickpea salad! Your addition of capers, lemon and dill will be a win with my husband – can’t wait to make this!

    • Reply Lorie September 7, 2017 at 11:09 pm

      Yes. Fresh dill from my garden was a must!

  • Reply Kristina @ Love & Zest September 7, 2017 at 4:59 pm

    This looks so good! I want to grab that sandwich out of my screen and eat it up! So simple and delicious!

    • Reply Lorie September 7, 2017 at 11:09 pm

      Ha, at least it’s super easy to make!

  • Reply Julie @ Running in a Skirt September 7, 2017 at 5:31 pm

    This looks incredible!!! What a delicious recipe. I can’t wait to try it.

    • Reply Lorie September 7, 2017 at 11:09 pm

      Hope you love it!

  • Reply Becky September 27, 2017 at 2:59 pm

    What is the serving size for this recipe, please?

    • Reply Lorie September 27, 2017 at 8:12 pm

      Hi there! A serving size is probably about 1/2c-2/3c depending on your needs and your appetite!

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