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Introducing this one-bowl Chickpea Tuna Salad, one of my favourite recipes of this year! It’s incredibly easy to make, ready in less than 5 minutes, summery, and the uses for this gluten-free and vegan tuna salad are endless. And most importantly, it’s delicious! Don’t wait to get started with this delicious plant based mock tuna recipe!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This is perfect as a side for a BBQ, as a vegan tuna sandwich, or on a jacket potato! You can also try it mixed into a pasta salad. It is great all year long and is so versatile that eating it won’t get old!
Since being dairy and egg-free and also reducing my fish consumption, I have totally missed tuna mayo salad. As a kid, it used to be one of my favourite things to have on sandwiches. This looks and tastes really similar to me, so if you’re the same, then you HAVE to give this a try!
You can make this vegan chickpea mayo salad in under 5 minutes with just one bowl, making it the perfect quick lunch, dinner, or side dish.
This was inspired by my Vegan Potato Salad recipe and my Vegan Fishcakes for it’s “fishy” flavour. And pairs well with these Easy Slow Cooker Jacket Potatoes.
Ingredients to make Chickpea Tuna Salad
- Chickpeas – also known as garbanzo beans, form the base of this healthy vegan tuna mayo salad. If you have any spare tins, try making my Peanut Butter Blondies.
- Sweetcorn – adds colour, a slight crunch, and a delicious flavour.
- Vegan Mayonnaise – There are so many great vegan mayonnaise options out there now. I was really impressed by the taste and had to double check the jar to make sure I hadn’t bought the wrong one! If you want to make your own then try my Easy Homemade Vegan Mayonnaise.
- Fresh Dill and Parsley – should be finely chopped.
- Lemon Juice – just a squeeze will add a bright flavour to this dish.
- Olive Oil – helps bring the perfect consistency to this chickpea tuna mayo salad.
- Salt & Pepper – finish off the flavours perfectly.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chickpeas – if you don’t have vegan limitations, you can use canned tuna or turn it into an egg salad. Try my Tuna Pasta Salad recipe.
- Vegan Mayonnaise – You can use hummus, mashed avocado, or tahini in place of the mayonnaise.
- Herbs – There are a variety of herbs you can substitute for dill and parsley.
Variations
- Spicy – add some sriracha sauce for a nice spicy kick!
- Deluxe – serve alongside some slices of avocado for a pretty look. You can also add raisins for some colour and flavour. Or for an extra “fishy” taste add in some crumbled up nori sheets (seaweed).
- Kid friendly – serve as a sandwich with lettuce, tomato, and other favourite toppings. Use gluten-free bread or pita bread.
See this Mixed Bean Salad for another great summer dish!
How to make Chickpea Tuna Salad
Step 1: Firstly, drain and rinse the chickpeas, drain the corn, and finely chop the herbs. Put the drained chickpeas in a bowl and roughly mash with a fork. Add the other ingredients on top.
Step 2: Mix together and enjoy!
Hint: Make sure to rinse the chickpeas for best flavour.
Leftovers
Leftover chickpea mayo salad will store well in the fridge in an airtight container for 2-3 days.
Recipe FAQs
I certainly think so! I loved tuna salad sandwiches as a child and have been missing them with my dietary changes. This chickpea salad hits the spot perfectly!
As long as you use vegan mayonnaise, it is! You can make it on your own or buy it at the store.
You can! You could use hummis, Greek yogurt, mashed avocados, or tahini for a very similar creamy flavour.
Chickpea Tuna Salad will keep for a few days, so I would recommend making it up to a day ahead of time. That will allow the flavours to meld well, but still give you a day or two for leftovers!
YOU MIGHT ALSO LIKE…
Sides
Three Bean Salad
Salads
Vegan Potato Salad
Slow Cooker
Easy Slow Cooker Jacket Potatoes
Dips/Sauces
Vegan Mayonnaise
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Chickpea Tuna Salad
Equipment
- 1 large mixing bowl
- fork (to mash)
- Knife
- Chopping Board
Ingredients
- 1x 400g can chickpeas, drained & rinsed (drained weight 240g)
- 1x 200g tinned sweetcorn , (drained weight 165g)
- 2 heaped Tbsp vegan mayonnaise
- Small Handful fresh dill , finely chopped
- Small Handful fresh parsley , finely chopped
- squeeze lemon juice
- glug olive oil
- large pinch salt & pepper
Instructions
- To a large mixing bowl add the drained chickpeas and roughly mash with a fork
- Now add all the other ingredients and simply mix together
Notes
Nutrition
Hi James
Would most of your recipes be good for lowering blood pressure?
This is such a good filling for me, my GF Daughter and even my fussy husband who seems to only like cheese or ham sandwiches for work says its really nice! Thank you for the delicious recipe
Thank you Ann 🙂 glad you can all enjoy it!
Hi there. This looks great, I was wondering if I was to use this for pasta salad for my kids nursery lunch- should I make fresh pasta in the morning and add it to it or make the pasta the night before, mix it all together and just pack it away (in fridge of course)? I wasn’t sure how long it would last mixed up with the pasta. Thanks a lot
Hey Court, no just mix it all the night before and place in the fridge. That will work perfectly 🙂 will last a few days mixed into the pasta!
My go to for a quick lunch or it’s a party go to for a side salad!!!
Enjoyed this, really gives you the feel of eating tuna mayonnaise. Wouldn’t have believed it without trying it!
So pleased to hear that Sinead 🙂 thank you! It’s quite surprising how similar it tastes!!