Dinner

Chickpea “Tuna” Salad Recipe

ByClara Bennett April 21, 2026April 21, 2026

Introduction

This Chickpea “Tuna” Salad is a delicious and easy plant-based alternative to traditional tuna salad. Made with simple ingredients, it offers a creamy, tangy flavor perfect for sandwiches or a light lunch.

The image shows a close-up of a sandwich with four clear layers. The top layer is a golden-brown oat-speckled bread, slightly textured. Below it are two thick slices of bright red tomato with a smooth, glossy surface. The next layer is a creamy, chunky chicken salad with bits of green celery and herbs mixed in, showing a soft and slightly moist texture. Underneath is a fresh green leaf of lettuce with like veins and a crisp look, sitting on the bottom slice of the same brown oat-speckled bread. The whole sandwich rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups chickpeas (from 1 15-oz can), drained and rinsed
3 Tbsp. vegan mayonnaise
1 Tbsp. dijon mustard
1 stalk celery, finely chopped
1/4 small red onion, finely chopped
1 Tbsp. freshly chopped dill
Kosher salt, to taste
Freshly ground black pepper, to taste

To serve:

Sliced bread
Butter lettuce
Dill or bread and butter pickles
Sliced tomatoes

Instructions

Step 1: In a medium bowl, use a fork or potato masher to mash the chickpeas into irregular sized pieces. It’s fine to leave a few whole for texture.
Step 2: Add vegan mayonnaise, dijon mustard, chopped celery, red onion, and dill to the mashed chickpeas. Stir well to combine. Season with kosher salt and freshly ground black pepper to taste.
Step 3: Assemble sandwiches by layering the chickpea mixture on sliced bread. Top with butter lettuce, pickles, and sliced tomatoes for added freshness and crunch.

Tips & Variations

For extra tang, add a squeeze of fresh lemon juice to the salad.
Try adding chopped capers or a dash of smoked paprika for a unique twist.
Use gluten-free bread or lettuce wraps to keep it gluten-free.
Make it spicier by mixing in a little hot sauce or diced jalapeños.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. If making sandwiches ahead, keep the salad separate from the bread and assemble just before eating to prevent sogginess.