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vegan tuna salad with chickpeas bowl hero.

Vegan Chickpea Tuna Salad

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 that tastes like the real thing. It’s also gluten-free and ready in less than 15 minutes.

  • Total Time: 11 minutes
  • Yield: 4 1x


Units Scale
  • 1 15ounce 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
  • 1/2 lemon, juiced


  1. In a medium mixing bowl, combine the garbanzo beans, celery, mayonnaise, relish, mustard, onion, and lemon juice.
  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.


  1. This salad will keep in the refrigerator in a tightly-sealed container for up to 5 days.
  2. Be sure to use gluten-free bread or toast if you are on a gluten-free diet.
  3. You can use white beans instead of garbanzo beans.
  4. Most commercial mayo brands use eggs. So, you need to look for a vegan mayo in the refrigerator section of your grocery store.
  5. Feel free to get creative with your mock tuna salad. You can add fresh chopped dill or parsley, or even add chopped dulce for a “sea” flavor that adds even more of a mock tuna flavoring.


  • Serving Size: 1/2 cup
  • Calories: 163
  • Sugar: 1.7 g
  • Sodium: 383.5 mg
  • Fat: 6.2 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 21 g
  • Fiber: 6.5 g
  • Protein: 7.7 g
  • Cholesterol: 0 mg

Keywords: how to make a vegan tuna salad, mock tuna salad, vegan tuna salad recipe