Vegan Tuna Salad
Back when I first went plant-based, one of the hardest things to give up wasn’t the meat itself—it was the flavors and memories tied to certain dishes. Tuna salad was one of those nostalgic comfort foods I missed. It reminded me of quick lunches, picnic sandwiches, and scooping it onto crackers as an after-school snack. After a lot of experimenting, I finally created this Vegan Tuna Salad—and let me tell you, it hits all the right notes. It’s savory, tangy, creamy, and full of texture. Even my non-vegan friends ask for seconds!
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Vegan Tuna Salad
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
This Vegan Tuna Salad is made with mashed chickpeas as the hearty base, giving it the perfect texture. The umami depth comes from marinated artichokes, capers, dill pickles, and tahini, while Dijon mustard and apple cider vinegar add the signature tang. Fresh dill, parsley, and crunchy celery tie everything together. It’s a satisfying, protein-packed, no-cook meal that’s perfect for sandwiches, wraps, or scooped over greens for a quick lunch.
Why You’ll Love This Recipe
- No tuna, no problem – Totally fish-free but full of classic tuna salad flavor.
- Quick & easy – Made in one bowl in under 15 minutes.
- Packed with texture – Creamy, crunchy, and super satisfying.
- Meal-prep friendly – Tastes even better the next day.
- Naturally vegan & gluten-free – Whole-food ingredients with no compromise on flavor.
Key Ingredients
- Chickpeas: The hearty, protein-rich base that mimics the texture of tuna when mashed.
- Marinated Artichokes: Adds briny depth and a slightly flaky texture.
- Dill Pickles: Classic tangy crunch that brings the whole salad to life.
- Capers: Brings a burst of salty, ocean-like umami flavor.
- Tahini: A creamy binder that replaces mayo with a nutty twist.
- Apple Cider Vinegar: Adds acidity and brightness.
- Dijon Mustard: Gives it a sharp, peppery tang.
- Celery: Crunchy, fresh, and essential for that classic texture.
- Black Pepper: Just a touch to round out the flavor.
- Parsley: Adds herby freshness and a pop of green.
- Fresh Dill: A must for that traditional “tuna salad” flavor.
- Onion: Adds bite and depth—use red or white.
- Scallions: Milder than onions and great for layering flavor.
How To Make Vegan Tuna Salad
- Drain Chickpeas and set aside.
- Finely dice all celery, onions, parsley, dill, scallions, kosher dill pickles, capers, and artichokes.
- To a large mixing bowl, add the chickpeas and smash to a coarse texture.
- Add all the ingredients to the chickpeas and mix until evenly combined.
- Cover with lid, and chill in the refrigerator for 2-3 hours for the flavors to blend.
- Serve with toast, on a sandwich, with crackers, or part of a healthy bowl.
- Enjoy!
Have It Your Way
- Add some crunch – Mix in sunflower seeds, pumpkin seeds, or chopped nuts.
- Turn it spicy – Add a pinch of cayenne or diced jalapeños.
- Make it a meal – Serve it in lettuce wraps, sandwiches, or pita pockets.
- Boost the protein – Stir in hemp seeds or a scoop of vegan protein powder.
Nutritional Facts (Per Serving)
- Calories: ~240
- Protein: ~9g
- Carbohydrates: ~22g
- Fat: ~13g
- Fiber: ~6g
(Nutrition values are approximate and depend on serving size.)
Health Benefits
- High in plant-based protein – Chickpeas and tahini offer a satisfying protein boost.
- Rich in fiber – Great for digestion and heart health.
- Omega-3 benefits – Dill and tahini may help support cognitive function.
- Anti-inflammatory ingredients – Thanks to parsley, dill, and vinegar.
Other Recipes You’ll Love
Vegan Tuna Salad
Ingredients
- 15 oz. Chickpeas coarsely mashed
- ½ cup Onion finely diced
- ½ cup Celery finely diced
- ½ cup Parsley finely chopped
- ⅓ cup Fresh Dill finely chopped
- ½ cup Dill Pickles finely chopped
- 3 tbsp. Capers minced
- ½ cup Marinated Artichokes finely chopped
- 2 Scallions finely chopped
- 2 tbsp. Tahini
- 2 tbsp. Dijon
- 1 tbsp. Apple Cider Vinegar
- Black Pepper to taste
Equipment
Instructions
- Drain Chickpeas and set aside.
- Finely dice all celery, onions, parsley, dill, scallions, kosher dill pickles, capers, and artichokes.
- To a large mixing bowl, add the chickpeas and smash to a coarse texture.
- Add all the ingredients to the chickpeas and mix until evenly combined.
- Cover with lid, and chill in the refrigerator for 2-3 hours for the flavors to blend.
- Serve with toast, on a sandwich, with crackers, or part of a healthy bowl.
- Enjoy!
Notes
- Mash chickpeas well with a fork or potato masher for the best texture.
- Chill before serving if you have time—the flavors deepen beautifully.
- Store in an airtight container for up to 4 days in the fridge.
- Great for meal prep – Make a batch on Sunday for easy weekday lunches.
Video
Nutrition
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