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    Home » Mains

    Chickpea Tuna Salad (Easy Vegan Meal)

    Published: May 14, 2020 · Updated: Dec 16, 2020 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe
    Chickpea Tuna Salad

    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.

    Chickpea Tuna Salad Sandwich
    A thing of beauty
    Table of Contents
    • 📖 About
    • 🍲 Key ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • 💭 Budget tips
    • 🍴 Tasting notes
    • 📋 Recipe
    • ♻️ Similar recipes
    • 💬 FAQ

    📖 About

    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.

    Chickpeas, Vegetables, And Sauce
    Key ingredients for chickpea tuna salad

    🍲 Key ingredients

    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!
    Mashed Chickpeas In A Bowl
    Mash some chickpeas in a bowl to start

    🔪 Instructions

    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.

    Chickpea Tuna Salad
    This is the consistency you'll want before sauces are added

    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?!

    Chickpea Tuna Salad
    Add in the sauces and seasonings

    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.

    🌡️ Storage

    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.

    Chickpea Tuna Salad
    Enjoy this on wraps, sandwiches, or on its own

    💭 Budget tips

    We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:

    • Buy your chickpeas dry because they're way cheaper
    • Make your own mayo
    • Eat this by itself rather than put it on top of bread or in a wrap

    🍴 Tasting notes

    We always go a little crazy in our house when this chickpea tuna salad is around. We know you you will too. It's:

    • Crunchy
    • Creamy
    • Protein-filled
    • Tangy
    • Classic

    If you try this for lunch or dinner, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

    📋 Recipe

    Chickpea Tuna Salad Sandwich

    Chickpea Tuna Salad

    $1.04 recipe | $0.26 serving
    Mitch and Justine
    This chickpea tuna salad is a staple for any plant-based diet, but thoroughly enjoyed by everyone! What's more, with ten ingredients and fifteen minutes or less, you could be sinking your teeth into this explosion of flavor.
    5 from 3 votes
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Dinner, Lunch
    Cuisine American, Western
    Servings 4 servings
    Calories 227 kcal

    Equipment

    • Pressure cooker
    • Food processor
    • Potato masher
    • Large mixing bowl

    Ingredients
     

    US Customary - Metric
    • 2 cups cooked chickpeas ($0.34)
    • 1 small carrot, shredded ($0.14)
    • 1 stalk celery, finely diced ($0.05)
    • 2-3 small dill pickles, finely diced ($0.10)
    • ¼ cup red onions, finely diced ($0.03)
    • 1 tablespoon lemon juice ($0.09)
    • 3 tablespoon vegan mayo ($0.20)
    • 1 tablespoon mustard ($0.04)
    • ½ tablespoon dijon ($0.03)
    • Sea salt and pepper to taste ($0.02)

    Instructions
     

    • Open and drain 2 cans of chickpeas. For best results, cook dried chickpeas in an instant pot.
    • Measure out 2 cups of chickpeas into a food processor. Pulse a few times until you achieve a mashed consistency. If you don't have a food processor, you can use a potato masher or a fork to achieve the desired results.
    • Transfer chickpeas into a large mixing bowl, and add in the rest of the ingredients. Combine well, adjusting seasonings as needed.
    • Serve on toast, wraps, lettuce wraps, or just eat it straight out of the bowl!

    Notes

    • To shred the carrots, we just use a hand grater. However, if your food processor has a grating insert, that works too.

    Nutrition

    Serving: 1servings | Calories: 227kcal | Carbohydrates: 22.1g | Protein: 4.3g | Fat: 11.9g | Saturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 346.5mg | Fiber: 6.8g | Sugar: 3.4g | Vitamin A: 3390IU | Vitamin C: 5.4mg | Calcium: 190mg | Iron: 0.72mg
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    ♻️ Similar recipes

    For more tasty recipes, check out our:

    • Smashed curried chickpea salad for a different taste and feel to the one you just made.
    • Creamy Moroccan hummus if you need a break from the regular stuff.
    • Mushroom hummus toast to make your mornings a little more boujee.
    • Chana masala for a spicy Indian dish that's perfect for leftovers.

    💬 FAQ

    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?

    Yes! Try experimenting out with other types of pickles. Just remember, the bread and butter style won't give you the same tang.

    « Smashed Curried Chickpea Salad (Vegan, Gluten-Free)
    How to go Vegan in 2022 »

    Reader Interactions

    Comments

    1. K

      June 20, 2021 at 7:55 pm

      5 stars
      My partner is vegetarian so I've been eating more meatless meals since we started dating, simply because it was more convenient to cook one meal and I'd been wanting to try incorporating more veggies anyway. Now that we live together, it's a little trickier so in my hunt for easy and tasty I found this. We did deviate a little based on what we had in our kitchen so it's great on its own, super easy to modify; sweet and sour pickles for dill, and re-hydrated cranberries for a sweet kick. This is something we both see as becoming a staple in our household. The hardest part was waiting since we did the chickpeas from scratch, but after that, it came together in literal minutes. Consider this site bookmarked! <3

      Reply
      • Broke Bank Vegan

        June 21, 2021 at 4:47 pm

        That is amazing to hear! We love that you are incorporating more plant-based meals into your life. These variations sound delicious (we will have to try them out!). Thanks so much for the thoughtful comment. Let us know if you have any questions!

        Reply
    2. Julia Bergman

      May 20, 2020 at 11:45 am

      I had to improvise a little cause I didn’t have all the ingredients. Added pickled red onions and some chopped bread and butter pickles. Served on toasted sourdough and fresh tomatoes for breakfast. So yummy.

      Reply
    3. Dr. Moira Drosdovech

      May 19, 2020 at 7:00 am

      A great variation of a fantastic and nutritional meal! I added sunflower seeds to mine for some extra crunch and served in a large leaf of green lettuce with avocado!

      Reply

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    Hey, we're Mitch & Justine! We've been vegan for over 8 years, and we love to share plant-based recipes from around the world! Everything you'll find here is simple, affordable, and delicious. Learn more →

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