This Chickpea Tuna Salad mimics the creamy, tangy profile of traditional tuna salad using mashed chickpeas, vegan mayo, and bright lemon juice—ready in under 10 minutes and completely plant-based.
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In a large bowl, mash the chickpeas with a fork or potato masher until they are broken down but still have some texture.
Add the vegan mayonnaise, lemon juice, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well to combine.
Stir in the diced celery, red onion, capers, and fresh dill.
If using nutritional yeast, add it now and mix to incorporate.
Taste and adjust seasoning as needed.
Serve immediately on bread, crackers, or greens, or refrigerate for up to 3 days.
Store in an airtight container in the refrigerator for up to 4 days. Consume straight from the refrigerator; do not reheat.
Yes. Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen slightly after a few hours.
Use regular mayonnaise, cashew cream, or aquafaba-based mayo in equal amounts. Adjust to your preferred creaminess.
Yes. Keep ratios consistent: 1 can chickpeas per 2 tablespoons mayo, 1 tablespoon lemon juice, and remaining seasonings to taste.
Use as a sandwich filling, serve on greens as a salad, or eat with crackers or veggie crudités.
Mash the chickpeas with a fork until mostly broken down but still chunky (not a smooth paste) for the best tuna-like texture.
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