Vegan tuna salad that is crunchy, flavorful and tastes as good as tuna salad! This chickpea tuna salad recipe is one you will love if you are looking for a meatless healthy meal. Serve it for lunch as a sandwich or wrap, and at Easter and picnic gatherings!
We are always working on eating clean and lean foods to fuel our family and yours. This vegan tuna salad does just that! It is loaded with crunchy texture, a punch of lemony flavor and a dash of sweetness. That is just a party in the mouth in my book!
This recipe only uses a few simple perishable vegetables, vegan mayonnaise and a can of chickpeas. My husband, who is normally not a fan of vegan mayo or vegan “meats”, couldn't tell the mayonnaise difference, and thinks the texture is delicious.
Vegan Tuna Salad: Ingredients
Can of chickpeas, drained and rinsed. Save the juice for another recipe such as aquafaba. It is a wonderful egg replacer. Then the secret to the best chickpea tuna salad is to mash them up slightly with a fork. Keep a few solid (about 2 tablespoons worth) whole, but mash most of them.
Add in finely chopped vegetables such red bell peppers, white onion, and celery. The combination is mouthwatering and provides, metabolism boosting fiber (from celery) and vitamin c (from red bell pepper).
Vegan mayonnaise adds creaminess to this easy vegan tuna salad recipe. If you are not a fan of the flavor- don’t worry, the addition of mustard, dill, and lemon compliments it to taste like vegan tuna salad.
Almond slivers are where it is at friends! They add crunch and depth to salads.
The flavor, as mentioned above comes from these grand ingredients: yellow mustard, fresh dill, lemon and smoked paprika. If you don’t have fresh dill on-hand I have added the substitute for dry dill in the recipe.
How long does Vegan Chickpea Tuna Salad Last
This will last about 4-5 days in the refrigerator in an airtight container. Otherwise it will start to loose its crunch as the almond slivers get moist and the peppers, celery and onion can get soft.
How to tell if canned chickpeas are bad
You can tell if chickpeas, legumes, and beans are bad if it has a rancid smell. If you open the can or your homemade vegan tuna salad and it has a sour terrible smell then the legumes are spoiled. Discard and do not consume at that point.
More picnic food recipes
Pin It!
Vegan Chickpea Tuna Salad
Ingredients
- 1 15 ounce can chickpeas rinsed and drained
- 1/2 cup almond slivers
- 1/2 cup celery finely diced
- 1/2 cup red bell pepper finely diced
- 1/2 cup vegan mayonnaise
- 2 tablespoons onion minced or chopped very finely
- 2 teaspoons fresh dill chopped (or 1/2 teaspoon dry dill)
- 1 tablespoon yellow mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pink salt
- 1/4 teaspoon white pepper or can use black pepper
- 1/4 teaspoon smoked paprika
Instructions
- In a medium bowl, add the chickpeas and gently mash a few down with a fork, reserving about 2 tablespoon of whole chickpeas. Add the celery, bell pepper, mayonnaise, onion, dill, mustard, lemon juice, salt, white pepper and paprika.
- Enjoy as a sandwich with lettuce, or in a tortilla as a wrap.
Notes
Nutrition
Leave a Reply