Vegan Chickpea “Tuna” Salad

A light yet protein-packed plant-based twist on tuna salad, this Vegan Chickpea “Tuna” Salad is full of creamy chickpeas, zesty lemon, and crunchy celery.

It’s the perfect quick lunch, sandwich filler, or snack that’s naturally gluten-free and dairy-free.

This salad has all the savoury satisfaction of traditional tuna salad, but it’s entirely vegan. Chickpeas provide that flaky texture, while vegan mayo, mustard, and lemon juice bring richness and brightness. It’s creamy, tangy, and ready in just 10 minutes — ideal for meal prep or a last-minute bite that still feels nourishing and fresh.

Prep Time: 10 minutes Total Time: 10 minutes Servings: 3-4

Ingredients

• 1 can (400g) chickpeas, drained and rinsed

• 2 tbsp vegan mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 celery stick, finely chopped

• 1 small red onion, finely chopped

• 1 tbsp capers, drained and chopped (optional)

• Salt and black pepper, to taste

  
  

Directions

1. In a bowl, mash the chickpeas with a fork until mostly broken down but still a little chunky.

2. Add vegan mayo, mustard, lemon juice, celery, onion, and capers.

3. Mix well and season to taste.

4. Serve on gluten-free bread, crackers, or a bed of lettuce.

Store in the fridge for up to 3 days. Great for quick lunches or meal prep.

If you loved this, try my Mac and Cheese or for a quick and easy dessert Pancakes

What Makes This Vegan Chickpea “Tuna” Salad Special

This Vegan Chickpea “Tuna” Salad hits all the nostalgic notes of the classic version but uses simple, wholesome ingredients. Chickpeas mimic the texture of tuna while offering plant-based protein and fibre. Dijon mustard and lemon juice add a zesty kick, and vegan mayonnaise gives that signature creaminess.

It’s the kind of recipe that proves vegan food doesn’t need to be complicated — just a few pantry staples can create something flavourful, satisfying, and packed with nutrients. It’s also budget-friendly, high in protein, and perfect for anyone avoiding gluten or dairy.

Serving Suggestions

This chickpea “tuna” salad is wonderfully versatile. Spoon it between slices of gluten-free bread with crisp lettuce for a classic sandwich, or serve it on top of a mixed green salad for a lighter option. It’s also perfect scooped into lettuce cups for a fresh, low-carb lunch.

For a brunch-style twist, try it on toasted gluten-free bagels or as a dip with crackers, carrot sticks, or cucumber rounds. It even makes a great wrap filling with sliced avocado and spinach. Add a sprinkle of seaweed flakes or nori for that subtle “ocean” flavour if you want it to feel extra authentic.

Storage & Meal Prep Tips

This salad keeps beautifully in the fridge for up to three days. Store it in an airtight container and stir before serving, as the dressing may settle slightly. It’s a fantastic make-ahead option for lunches, picnics, or quick dinners — the flavours deepen as it chills, making it even tastier the next day.

For meal prep, divide it into small containers with gluten-free crackers or pre-washed salad greens for grab-and-go lunches throughout the week.

Optional Tips & Variations

• Add a pinch of seaweed flakes or nori for a subtle “fishy” flavour.

• Mix in sweetcorn or diced cucumber for extra crunch.

• Stir in chopped dill or parsley for freshness.

• Use mashed white beans instead of chickpeas for a smoother texture.

• Add a touch of smoked paprika for a hint of depth.