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–+ servings
Vegan chickpea tuna salad served on crispbread with oat crackers on a scalloped plate

Better-Than-Tuna Vegan Chickpea Salad

Meg Jones
Vegan Chickpea Tuna Salad with Dill Pickle Kick. Ready in minutes, this plant-based twist on classic tuna salad is creamy, lemony, and packed with bold dill-pickle flavor.
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Prep Time 10 minutes
Course Lunch
Servings 4 people
Calories 395 kcal

Ingredients
 
 

Main Ingredients:

  • 3 cups 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

Storage Tip: Store in an airtight container in the fridge for up to 3 days.
This recipe makes about 3 to 4 servings, depending on how you serve it.
  • 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

Nutrition

Calories: 395kcalCarbohydrates: 39gProtein: 11gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 365mgPotassium: 401mgFiber: 10gSugar: 6gVitamin A: 89IUVitamin C: 7mgCalcium: 71mgIron: 4mg
Keyword Chickpea recipes, high-protein vegan sandwich filling, no tuna salad, plant-based lunch, vegan tuna salad
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