Vegan Chickpea Tuna Salad Recipes To Fill Up Your Stomach

You heard it right! Oops sorry actually you read it right it is chickpea tuna salad. You must be now thinking that how can a chickpea tuna salad vegan recipe. But yeah. It is actually a vegan recipe as it doesn’t have the tuna fish in it as an ingredient. So, check out the recipe and try.

Also Read 6 Delectable Vegan Salads That Will Fill You Up – Eat Healthy

Chickpea Tuna Salad Recipe


  • 14-oz can of salt-free chickpeas, drained and rinsed
  • ¼ cup vegan mayo OR ¼ cup + 2 tbsp mashed avocado
  • 1 tbsp dijon or whole grain mustard
  • 1½ tbsp ume plum vinegar (add a splash more if you are using avocado instead of mayo)
  • 2 tsp celery seeds
  • 1 celery rib, chopped
  • 2 tbsp minced green onion or red onion or shallot
  • ½ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper (more to taste) or crushed chili flakes
  • 4 leaves romaine or kale
  • seasoned nori, or unseasoned
  • toasted bread


  • Place the chickpeas, Just mayo, mustard, ume vinegar, celery seeds, celery, onion, black pepper, and cayenne pepper into a food processor.
  • Pulse a few times until incorporated and minced. Careful not to over blend. You shouldn’t be pulsing more than 20 seconds.
  • Serve over toast with romaine lettuce and nori.

This is one of the easy chickpea tuna salad recipes that you must try for sure.

Chickpea Tuna Salad Sandwich

This is a great mock ‘tuna’ sandwich. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.

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  • 1 can (14 oz) chickpeas (garbanzo beans)
  • juice of 1/2 lemon + some zest if you like
  • 3 – 4 tablespoons hummus or white bean hummus (vegan mayo is great too)
  • 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
  • 1/2 cup red onion (about 1/2 small), chopped
  • 1/2 teaspoon garlic powder
  • himalayan salt & cracked pepper to taste
  • dash of cayenne, optional
  • 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
  • leafy greens, to serve
  • nori sheets, to serve (optional)
Other optional ingredients:
  • crushed nori sheets or dulce
  • 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6


  • Drain and rinse chickpeas, place in a medium-size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency. Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times…add remaining ingredients pulsing again a few times until desired consistency.
  • Serve chilled or at room temperature.

Ways to serve

  • Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
  • You can also serve on bibb or romaine lettuce as a wrap, instead of using bread, for a gluten-free meal like shown below.
  • Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
  • Lastly, pair with your favorite crackers.
  • Salad serves 3 generously. Store leftovers in an airtight container in the fridge for up to 6 days.

Chickpea Tuna Sandwich


Chickpea Tuna:
  • 1 can chickpeas
  • ½ cup celery and leaves, chopped
  • ½ red onion, finely diced
  • ¼ cup vegan mayo, mashed avocado or hummus
  • Juice of ½ lemon
  • ½ tsp garlic powder or minced garlic
  • 2 tbsp fresh dill, diced – optional
  • Salt, pepper
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  • Bread or wrap of your choice
  • Lettuce
  • Tomato
  • Avocado


  • Drain and rinse chickpeas, place in a mixing bowl.
  • Use the back of a fork or a masher to mash chickpeas to desired consistency. We leave ours slightly chunky.
  • Add remaining ingredients and mix well.
  • Add salt and pepper to taste.
  • You are now ready to make your sandwich.
  • Place lettuce onto a slice of bread and scoop a large serving of chickpea tuna on top.
  • Add tomatoes, avocado and any other desired ingredients and top with the second slice of bread.

Italian Chickpea Salad


  • 1 Tbs. red wine vinegar
  • 1 Tbs. fresh basil, minced
  • 1/2 tsp. oregano, dried
  • 1 garlic clove, finely minced
  • 5 oz. jar sun-dried tomatoes in olive oil (you’ll need both the tomatoes and the olive oil)
  • 2 cups chickpeas, cooked
  • 1/2 red onion, diced
  • 1/2 cup Kalamata olives, pitted & sliced
  • Sea salt & black pepper, to taste


  • Stir vinegar, herbs, garlic, and olive oil (from tomato jar) together in a large bowl.
  • Add the tomatoes, chickpeas, onion, and olives, and toss well. Add salt and pepper, and let marinate in the fridge for 30 minutes.
  • Serve plain or with some mixed greens and/or a grain like quinoa or millet.

Skinnytaste Chickpea Avocado Salad


  • 2 cups chopped greens such as romaine
  • 1 cup canned chickpeas, rinsed and drained
  • 2/3 cup diced cucumbers
  • 2/3 cup halved cherry tomatoes
  • 2 ounces sliced avocado, from 1/2 small
  • 2 tsp extra virgin olive oil
  • 3 tsp unfiltered apple cider vinegar (I use Braggs) or fresh lemon juice
  • kosher salt
  • fresh black pepper, to taste
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  • Divide the lettuce, chickpeas, cucumbers, tomatoes, and avocado in two bowls.
  • Season with salt and pepper to taste and drizzle each with olive oil and vinegar or lemon juice.

Quinoa Chickpea And Avocado Salad


  • 1 cup quartered grape tomatoes
  • 15 oz can garbanzo beans, rinsed and drained
  • 1 cup cooked quinoa
  • 2 tbsp red onion, minced
  • 2 tbsp cilantro, minced
  • 1 1/2 limes, juice of
  • kosher salt and fresh pepper, to taste
  • 1 cup diced cucumber
  • 4 oz diced avocado (1 medium hass)


  • Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
  • Keep refrigerated until ready to serve.
  • Just before serving, add cucumber and avocado.

Chickpea Salad Recipe


  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 small red onion finely chopped
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced or grated then grinded into a paste with salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped, a few sprigs
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper


  • Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

Try eating chickpeas in these amazingly tasty and easy to make recipes.