Vegan Chickpea Tuna Salad

Posted by in 4th of July, Cooking, Easter, Lunch/Dinner, Sandwiches/Burgers | 13 comments

















Hello & Happy Friday!!







Over the years I’ve created over 500 recipes via Eat Drink Shrink. While I love all of them, there are many that have become staples in my kitchen! One of those, is this chickpea tuna salad!! Back in 2012 a vegan cafe called Terri produced this concept. It was everything and more, but I felt it packed a lot more mayo than I desired and I knew I could recreate the same recipe, but tailor it to my preferences.. 


and the vegan Chickpea Tuna was born!!


Long before my vegan days, I actually loved tuna salad lol. It was accessible, affordable, great on crackers etc. While the last time I had canned tuna was perhaps in 2004, I still love the flavor profile that it offered. The pickles, the fresh dill, and dijon, just seamlessly go well together. Whether you loved tuna salad or just love fab eats, this vegan chickpea tuna provides the same notes and is even better than the traditional tuna salad!!










What I love about this sammie, is everything! It’s quick easy, contains staple ingredients, can easily be made in bulk, perf for meal prep, affordable, packs flavor, packs texture, protein, fiber, and is non vegan approved to boot! (trying to watch your carbs? its good even without the bread!)





If you’re looking for the tuna salad replica or simply a meal prep concept to your weekly cooking routine, you need this vegan Chickpea Tuna Salad recipe!













Why this recipe rocks:




Minimal ingredients

Affordable ingredients

Nutrient dense

Packs tons of flavor and protein

Non vegan approved 




































Yields 6 sandwiches

Vegan Chickpea Tuna Salad

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe

5 based on 2 review(s)


  • 2 (15-oz can chickpeas/garbanzo beans), drained and rinsed
  • 3/4 cup celery, finely chopped
  • 1 lemon (juiced)
  • 1/2 cup Follow Your Heart vegan mayo
  • 1/3 cup dijon mustard
  • 3/4 cup red onion, finely chopped
  • 4 scallions, chopped (use some of the white)
  • 1/3 cup relish
  • 3 Tbsps fresh dill
  • Salt/Pepper as needed


  1. Throw all of the ingredients in a large bowl and mash using your hand or a fork.
  2. Chill in the fridge for 20-30 minutes to let the flavors blend together.
  3. Serve on buns with whatever toppings you like!


*For more of a nutrient boost, you can throw in chia seeds, hemp seeds, and even some turmeric! *Want to omit the vegan mayo?! Soak 1/2 cup cashews, blend with 1/2 cup almond milk and use that as the base! *You can also incorporate: 1/2 cup cucumber cut into small triangles, 2 Tbsp nutritional yeast, 3/4 tsp lemon zest (optional), 1/3 cup toasted slivered almonds













Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!


  1. Hi, what exactly does the nutritional yeast bring to this particular dish? I'm not into it and was additionally wondering if there's another ingredient I could use to replace or, just omit it and still have a great meal? Thanks!
    • Hi Noni! You can absolutely omit the nutritional yeast as it just adds a cheesiness as well as nutrients to the dish! Let me know how it turns out!
  2. Is relish required in this recipe? I really don't care for it.
    • Hi Ashley! Unless it's egg, almond milk, baking soda, or baking powder, you can always modify spices etc!
      • Can Almond milk be changed with Soymilk?
        • Hi Robert! Absolutely. Milk alternatives are interchangeable.
  3. Just clarifying -- are you suggesting THREE cans of chickpeas for this recipe or is that a typo?
    • Hi Stephanie! Yes, 3 cans! You can always use more if you want to make it in bulk. I would just be sure to increase the dijon and vegan mayo.
  4. 3 cans is too much!!! What if am making it for one person?
    • Hi Layla! I'd use one can and if you'd like leftovers 2! Let me know how it turns out, just thinking about this recipe makes me miss it!
  5. This was so delicious!! I skipped the relish and added in sunflower seeds (after looking at Minimalist Baker recipe) but otherwise followed it to the T and it was so good. My boyfriend brought some to work today with sourdough and asked for it again for tomorrow. This will be a staple for us ! Oh and I cooked chickpeas from scratch because I always prefer that. I did 2 dried cups. Thanks for this !
    • Oh I love reading this! I've been making this recipe since 2014 and even my picky husband loves this! Thanks for sharing!
  6. Super delicious! My sons asked me to make more of it - they didn’t even realize that it didn’t contain chicken! I HIGHLY recommend trying this recipe!!


  1. Vegan Chickpea Caesar Salad - Eat. Drink. Shrink. - […] everything from dips to burger, hummus, and of course, salads! To date we’ve done a vegan Tuna Salad, Curried Chickpea…

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.