Before I went vegan, a tuna sandwich was always my go-to grab-and-go lunch. Whether it was from the deli or a shop fridge when on the go. It hit all the right notes—salty, tangy, filling, and fast.
After years of experimenting, this chickpea “tuna” salad has become my no-fail favorite. It’s got everything: a zippy lemon-dill dressing, crunchy bits of celery and onion, and a nostalgic deli-style vibe that just hits the spot.
It’s even delicious piled high on a bowl of fresh salad leaves when I’m in the mood for something lighter.
And the best part? it’s ready in under 15 minutes and tastes even better the next day—making it perfect for your weekly vegan meal prep lineup.
Ingredients:
- Chickpeas – canned or cooked from dry mashed for that “tuna” texture
- Vegan mayo – creamy base for the dressing
- Dill pickle juice + lemon – bright, tangy flavor boosters
- Celery & red onion – crunchy, savory contrast
- Dill & celery salt – classic tuna salad flavor; celery salt adds a depth that shouldn’t be missed
- Nori & capers (optional but highly recommended) – add a subtle ocean-y twist and the capers give it s briny pop of flavor.
- Garlic powder – for extra depth
Top Tip
Meal Prep Hack: Make a double batch and keep it in separate containers for grab-and-go lunches all week.
Texture Tip: Like it super smooth? Pulse everything in a food processor. Want it chunkier? Just mash the chickpeas lightly and skip the processor.
Protein Boost: Mix in a handful of hemp seeds or a scoop of sunflower seeds for crunch and extra nutrients.
Step by Step instructions & how to:
- Rinse and drain your chickpeas, saving about 2 tablespoons of the liquid if using canned.
- Add chickpeas and the reserved liquid to a large mixing bowl. Use a potato masher or fork to mash until mostly broken down but still a bit chunky—like classic tuna salad.
- Toss in the celery, red onion, and capers (if using), and gently fold everything together.
- In a separate small bowl, whisk together the vegan mayo, lemon juice, lemon zest, dill pickle juice, celery salt, black pepper, garlic powder (if using), and dill until smooth.
- Pour the dressing over the mashed chickpeas and mix until evenly coated.
- Sprinkle in chopped nori if using, give it one last stir, and taste for seasoning.
Serve straight away, or chill in the fridge to let the flavors develop. Great in sandwiches, wraps, or scooped onto crackers!
This chickpea “tuna” salad is a meal prep hero—but if you're building out a full week of easy vegan lunches, don’t miss my Tofu Egg Mayo. It’s just as creamy, just as satisfying, and brings another classic deli vibe with a plant-based twist. Perfect for sandwiches, toast, or scooping straight from the fridge.
🧊 Storage & Meal Prep Tips
This chickpea “tuna” salad is perfect for meal prep. It keeps well in the fridge for up to 3 days and tastes even better the next day after all the flavors have combined.
For packed lunches: store it separately from bread or wraps to keep everything fresh. Just assemble before eating.
Serving it over salad? Keep greens in a container lined with paper towel and add the chickpea mix when you're ready.
✨ Pro tip: Make a double batch and enjoy it in wraps, sandwiches, or with crackers all week.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you so much!
Meg x
Better-Than-Tuna Vegan Chickpea Salad
Ingredients
Main Ingredients:
- 500 grams cooked chickpeas or two 15-ounce cans, drained and rinsed
- ½ cup vegan mayonnaise use your favorite or homemade
- 3 tablespoons dill pickle juice from the jar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 stick celery diced small
- 2 tablespoons finely diced red onion
- 1 teaspoons dill 1 teaspoon dried or 2 teaspoons fresh
- 1/ teaspoon celery salt to taste (can substitute regular salt)
- ¼ teaspoon ground black pepper
Optional Add-ins:
- 1 sheet nori finely chopped (for a hint of the sea)
- 2 teaspoons chopped capers for a briny pop
- ½ teaspoon garlic powder adds a subtle depth
Instructions
- Prep the Chickpeas: Drain and rinse the chickpeas (reserve 2 tablespoons of the can liquid if using canned).
- Mash Chickpeas: Add the chickpeas and reserved liquid to a large bowl. Use a potato masher or fork to mash until mostly broken down, leaving some texture.
- Add Crunchy Veggies: Stir in the diced celery, red onion, and capers (if using). Mix until evenly combined.
- Make the Dressing: In a separate small bowl, whisk together the vegan mayonnaise, lemon juice, lemon zest, dill pickle juice, dill, celery salt, black pepper, and garlic powder (if using) until smooth and creamy.
- Mix It All Together: Pour the dressing over the chickpea mixture. Stir until everything is well coated and creamy.
- Add Nori: Sprinkle in the chopped nori for a subtle ocean flavor. Mix to combine.
- Taste & Chill: Taste and adjust seasoning if needed. Serve right away or chill in the fridge for 30 minutes to let the flavors mingle.
Notes
- As a sandwich or wrap filling: serves 3–4 generously
- On crackers or toast as a snack/light lunch: serves up to 4–5
- On top of a salad: around 3 hearty servings
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