If you’re looking for a plant-based replacement for tuna salad, look no further! This healthy Vegan Tuna Salad is a delicious alternative.
How to Make Vegan 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.
Note: this recipe was originally published back in 2013, but I’ve updated it with new photos.
Easy Faux Tuna Salad
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.
Vegan Tuna Salad Steps
You won’t believe how easy it is to throw together this vegan chickpea salad recipe.
- Gather your ingredients including garbanzo beans, vegan mayo, mustard, relish, onion, and celery
- Prep the ingredients including rinsing and draining the beans and chopping the onion and celery
- Toss all the ingredients together, using the back of a spoon to gently smash the garbanzo beans
- Serve chilled or at room temperature
And, if you are looking for more easy vegan recipes, you might like these:
- “California Style” Vegan Sushi Rolls
- Chickpea Flour Omelet
- Get Your Veggies Quinoa Salad
- Indian Spice Burgers
- Macaroni Squash
- Red Lentil Dal
Here’s the printable recipe for this easy Vegan Tuna Salad:Print
A fresh and easy salad that replaces a traditional tuna salad. This is a healthy vegan version.
- 1 15-ounce can garbanzo beans, rinsed and drained
- 4 celery stalks, chopped
- 1/4 cup vegan mayonnaise
- 2 tablespoons pickle relish
- 1 teaspoon whole grain mustard
- 1/4 onion, chopped finely
- In a medium mixing bowl, combine the garbanzo beans, celery, mayonnaise, relish, mustard, and onion.
- Stir to combine. Use the flat side of a fork to smash some of the beans.
- Serve over chopped romaine as a salad entrée, wrapped in a tortilla for a wrap, or on toasted bread for a sandwich.
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.
Here’s a pinnable image to save this Vegan Tuna Salad recipe to you favorite healthy Pinterest board:
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