Vegan Chickpea Tuna Salad

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Last Updated on March 30, 2020

If you’re looking for a plant-based replacement for tuna salad, look no further! This healthy Vegan Chickpea Tuna Salad is a delicious alternative.

Mock Tuna Salad

This Ocean-Friendly Mock Tuna Salad uses vegan mayonnaise, grainy mustard, and sweet pickle relish for flavoring. For my vegan friends or anyone who can’t eat real tuna, this is a delicious alternative to a real tuna salad. It’s also gluten free and dairy free.

Serving Suggestions

This recipe takes me back to my childhood when this easy tuna salad was a lunchtime favorite. As a serving suggestion, you can either wrap this Vegan Mock Tuna Salad in a tortilla, scoop it onto toast, or serve it plain or over crisp romaine. Or, go super traditional and make a vegan sandwich. The celery and onion provide characteristic crunch, and the gently-smashed garbanzo beans give a nice texture.

Recipe Steps

You won’t believe how easy it is to throw together this vegan chickpea salad recipe.

1. Gather your ingredients including garbanzo beans, vegan mayo, mustard, relish, onion, and celery
2. Prep the ingredients including rinsing and draining the beans and chopping the onion and celery
3. Toss all the ingredients together, using the back of a spoon to gently smash the garbanzo beans
4. Serve chilled or at room temperature

And, if you are looking for more easy vegan recipes, you might like these:

• Coconut Lentil Curry
• Indian Yellow Rice
• Quinoa Stuffed Peppers
• Vegan Lentil Loaf

Or, see my round-up of Healthy Vegan Bean Recipes.

Here’s the printable recipe:

Vegan Tuna Salad

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★★★★★ 5 from 7 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 1 minutes
• Total Time: 11 minutes
• Yield: 4 1x
• Category: Main Dish
• Method: No-bake, easy
• Cuisine: Vegan, dairy-free, healthy

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Description

A fresh and easy salad that replaces a traditional tuna salad. This is a healthy vegan version.

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Ingredients

• 1 15-ounce can garbanzo beans, rinsed and drained
• 4 celery stalks, chopped
• 1/4 cup vegan mayonnaise
• 2 tablespoons pickle relish
• 2 teaspoons whole grain mustard
• 1/4 onion, chopped finely

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Instructions

1. In a medium mixing bowl, combine the garbanzo beans, celery, mayonnaise, relish, mustard, and onion.
2. Stir to combine. Use the flat side of a fork to smash some of the beans.
3. Serve over chopped romaine as a salad entrée, wrapped in a tortilla for a wrap, or on toasted bread for a sandwich.

Notes

This salad will keep in the refrigerator in a tightly-sealed container for up to 5 days.

I hope you enjoy this vegan salad recipe as much as I do! This has quickly become a favorite in my household.

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