If you know me then you know I don’t believe that being vegan means missing out! Enter this vegan chickpea tuna salad recipe, or ‘no tuna’ recipe if you like.
It’s yummy, healthy, full of protein, and great as a base for lots of different meals. Plus, it’s creamy and not too strong tasting, so great for getting some healthy food into fussy little ones.
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What Equipment Do I Need to Make this Vegan Chickpea Tuna Salad
You don’t need much at all for this recipe…
- Blender or food processor
- Spatula for scraping the sides of the blender down
- Bowl and spoon for stirring
And that’s it!
Recipe Ingredients and Easy Swaps
There are not too many ingredients in this recipe, and if you’re missing one there are nearly always options so don’t let it stop you!
Check out this list for some easy recipe swaps!
- Chickpeas – Also known as garbanzo beans. I use tinned because it’s so convenient, but if you prefer to use dried, make sure to soak them for long enough first otherwise… you know… gas.
- Nori Seaweed Sheets – This is what gives the chickpea ‘tuna’ that slight fishy flavour. If you don’t like it then you can leave it out altogether and it will still be delicious – this really is a ‘personal preference’ kind of ingredient.
- Vegan Mayonnaise – There’s quite a few brands on the market these days or you can make it at home instead. Swapping it for silken tofu or greek yogurt also works with this recipe!
- Miso Paste – I love this stuff – it’s so tasty, healthy, and brings the ‘umami’ flavour. If it’s hard to get hold of in your area switch it out for soy sauce instead.
- Apple Cider Vinegar – You can swap this out for rice wine vinegar or white wine vinegar – any mild vinegar could work.
- Lemon Juice – Fresh is great but if you only have bottles then use this instead.
- Black Pepper – Optional for most people, unless you have an addiction like me.
How to Make This Chickpea Tuna Salad Recipe
It’s so dead simple! But, there are a few tips that will make this recipe turn out that little bit better.
Full instructions are in the recipe card at the bottom.
- When blending the nori, have the blender on high speed and poke the sheet through the hole in the top. This should help the nori get obliterated!
- When blending the rest of the ingredients, check the mix regularly to see when the consistency is just right. I like mine a little chucky and this took only about 60 seconds on high speed, with a couple of scrape downs as I went.
- It’s pretty likely that the chickpea tuna might not be as thoroughly mixed as it should be after blending, so transfer it to a bowl and continue to mix with a spoon.
The thing I LOVE about this recipe is that’s it’s so easy to swap it up and keep it interesting.
So, if you’re making chickpea tuna salad for the 100th time, or making a batch for easy lunches for the next few days, check out this list to keep things interesting…
- Spring onions (scallions)
- Chopped pickles
- Chopped fresh or sun-dried tomatoes
- Finely chopped red onion
- Grate some vegan cheese into the sandwich too
- Add it a baked potato
- Have it with some fresh crispy lettuce in a sandwich, wrap, or ‘tuna’ melt panini
- Mix it in with some pasta and eat it hot or cold
- Mix it with pasta and pop it in the oven for a delicious chickpea ‘tuna’ bake
How To Store Chickpea Tuna Salad
I love eating this fresh but it will last for two to three days in the fridge in a sealed container.
This makes it great for batch cooking and easy lunches as it’s so easy to mix with different things and not get bored of eating the same thing every day.
More Healthy Vegan Lunch Ideas
Did you Like This Vegan Chickpea Tuna Salad Recipe?
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Creamy, yummy, chickpea 'tuna' salad. A quick and easy lunch recipe that's satisfying as hell!
- 1 tin (12oz) Chickpeas, drained and rinsed
- 2/3 sheet Nori seaweed
- 4 tbsp Vegan mayonnaise
- 1 tsp Miso paste OR Soy sauce
- 1 tsp Apple cider vinegar
- Juice from 1/2 Lemon
- 1/4 tsp Black pepper
- Drain and rinse your chickpeas.
- Turn on your blender and pop the nori sheet in the top - it should shred into little bits but if not then scrape down the sides and blend again.
- Add all of the other ingredients and blend again for 30 to 90 seconds, depending on your blender and if you like it chunky. Scrape down the sides as needed during this step.
- Scrape out the blender and continue to mix the chickpea 'tuna' in a bowl so everything is really well combined. Taste, and add extra salt and pepper if needed.*
- Add to a sandwich, wrap, baked potato, or mix into pasta - there are loads of possibilities! See the post above for loads of different ideas for serving suggestions.
Great optional extras are:
- Spring onions (scallions)
- Chopped pickles
- Fresh tomatoes
- Red onion
* Miso and soy sauce are considered high in salt to adding extra may not be needed.
Serving Size:1 Amount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 719mgCarbohydrates: 23gFiber: 1gSugar: 17gProtein: 2g
Nutritional information may not always be 100% accurate and will depend on the exact ingredients used.