Go Back
–+ servings
chickpea tuna salad sandwich stacked
Print Recipe
4.86 from 27 votes

Chickpea Tuna Salad

A delicious simple vegan Chickpea Tuna Salad ready in 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: Lunch
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Author: James Wythe
Cost: £3

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

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
 
Substitutions & Variations: I have included a list of these in the post above.
 
To Store: In an airtight container in the fridge for 2-3 days.
 
To Freeze: I wouldn’t recommend freezing this recipe.
 
Tip 1: The better quality chickpeas work best here as they're generally softer and easier to mash. 
 
Tip 2: If you find using a fork to mash them a bit difficult then try with a potato masher.
 
Tip 3: If you have any spare nori sheets (seaweed) then add some in for an extra "fishy" flavour.

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Fiber: 5g | Sugar: 3g