Chickpea “Tuna” Salad
This vegan chickpea tuna salad is a fresh, protein-packed alternative to the classic tuna mix. Mashed chickpeas create a texture similar to tuna flakes, and when combined with vegan mayo, lemon juice, and crunchy vegetables, it becomes a flavourful, versatile salad that works in wraps, sandwiches, or on its own.
It is quick to prepare, budget-friendly, and perfect for lunches or meal prep. The salad is creamy, tangy, and satisfying, proving that you don’t need fish to enjoy this lunchtime favourite.
This is one of those recipes that is both practical and delicious – easy to make, easy to store, and endlessly adaptable.
Storage & Leftovers
Keep in the fridge for up to 3 days in an airtight container.
Ingredient Swaps & Variations
– Swap vegan mayo for mashed avocado for a lighter version.
– Add capers or nori flakes for extra “seafood” flavour.
– Stir in sweetcorn or celery for more crunch.
Serving Suggestions
Serve in sandwiches, wraps, or on a bed of salad greens.
Mini FAQ
Q: Does it really taste like tuna?
A: It has a similar texture and flavour thanks to the seasonings.
Q: Can I make it ahead?
A: Yes, it keeps well for up to 3 days chilled.
Chickpea “Tuna” Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- 3 tbsp vegan mayonnaise
- 1 stalk celery, diced
- 2 tbsp red onion, diced
- 1 tbsp lemon juice
- Salt & pepper, to taste
Instructions
- Mash chickpeas in a large bowl with a fork.
- Stir in vegan mayo, celery, onion, lemon juice, salt, and pepper.
- Serve chilled in sandwiches, wraps, or bowls.
