This chickpea tuna salad has all of the best things about tuna salad, except that it doesn’t clear the room with a stinky fish smell. So, with only 10 ingredients and less than 15 minutes, you could be sinking your teeth into this triple decker.
Tuna Sucks, This Doesn’t
First and foremost, we created this blog for all types of eaters, vegan and non-vegan. We do not discriminate. What we do discriminate against is bad tasting food. Jokes aside, we both have always despised the taste of tuna. Are we the only ones?
But, we always loved what tuna was mixed with! So, when we discovered you can basically make the same recipe with mashed chickpeas instead, it was love at first sight.
Ingredients for Chickpea Tuna Salad
A few of the main ingredients for this classic vegan staple include:
- Chickpeas: also known as garbanzo beans, chickpeas are full of protein and fiber. They create a meaty “tuna” texture without giving you that fish taste. Chickpeas always taste best when cooked from dry, but if you’re short on time, then the canned type work too.
- Pickles: these are a must in this recipe. They give a nice crunch and tangy flavor. You can’t go wrong if you decide to throw some extra pickles in to the mix.
- Vegan Mayo: we think this one is pretty obvious. The vegan mayo is just meant for those mashed chickpeas. Trust us.
- Carrots: Along with the pickles and other vegetables, carrots give the chickpea salad a nice crunchy texture along with a subtle sweetness. And let’s be honest, having some vibrant colors makes your food look so much more appetizing. We would definitely recommend shredding over chopping your carrots, but either way will work!
How to Make Chickpea Tuna Salad
To start this all off, you’ll need to mash some chickpeas in a large mixing bowl with a fork or a potato masher. You can also pulse them a few times in a food processor if you have one, but only if you want to save a little time.
Next, chop up your veggies and add those along with the sauces. Combine everything together, and bam! You’ve got yourself a chickpea tuna salad in less than 15 minutes. How easy is that?!
The beauty of this recipe is how versatile it is. You can serve it on wraps, sandwiches, salads, or just eat it straight out of the bowl like we always end up doing.
How to Store Chickpea Tuna Salad
This recipe stores well in the fridge for up to 3-4 days. It’s a great meal to prep ahead for lunches because it’s one of the few recipes that actually gets better with age (like a fine wine). But seriously, day 2 is where it’s at.
Why You’ll Love This Recipe
We always go a little crazy in our house when this chickpea tuna salad is around. We know you you will too. It’s:
If you make this recipe, don’t forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
If you love this chickpea tuna salad as much as we do, check out our:
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories227
- % Daily Value *
- Total Fat 11.9g 19%
- Saturated Fat 0.9g 5%
- Sodium 200mg 9%
- Potassium 346.5mg 10%
- Total Carbohydrate 22.1g 8%
- Dietary Fiber 6.8g 28%
- Sugars 3.4g
- Protein 4.3g 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Can I use non-vegan mayo?
Of course! We just include it in our recipe to make it fully plant-based.
I don’t have dijon. What can I use instead?
Try substituting with more of the regular mustard.
Can I use any type of pickles?
We find dill pickles work best, but you can use any type you like!