This post contains affiliate links. Please see our disclosure policy.

I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at Amazon, Barnes & Noble, Books-A-Million, Indie Bound, or iBooks.

Vegan Chickpea Tuna Salad
Can you say delicious?

I say it out loud every time I eat chickpea “tuna” salad. This is an absolute perfect summer recipe for any occasion, from daily lunches, to beach picnics, to a Forth of July cookout. What’s better, it only takes a few minutes to make! MmMmMmmmm.

I’ve never been a fan of processed faux seafood products. Yet, I’ve found that by using whole plant-based ingredients in place of highly processed ones, fakin’ vegan food is so much tastier and more fun. Sure, I could go to the store and pick up some vegan “fish”, but what’s really in that? Could it be any healthier than opening up a can of chickpeas? Probably not. Using whole plant-based ingredients, like chickpeas, to replicate animal based dishes isn’t as creepy, and it’s so much better for you. Have you seen my vegan “crab cakes”? Boy… I used to L.O.V.E crab in every form, but I’ve seen the light. I truly believe this vegan stuff is just as good, if not better.

Vegan Chickpea Tuna Salad
On the left vegan chickpea “tuna” with vegan mayo, and on the right with avocado.

In the video I made this chickpea “tuna” salad using vegan mayo. However, if you are avoiding added oils (mayo is a blend of oil), you’ll have great results using creamy mashed avocado. The flavor is a little milder, but equally as delightful. To really take it to the next level, enjoy the salad on toast (I used sprouted rye bread with dill and caraway seeds), with some romaine lettuce, and a few sheets of seasoned nori. If you do plan on making this for a party or cookout, make sure you at least quadruple the recipe. Folks are going to be all over this one.

Have you made a vegan “seafood” dish before? What do you like to use in place of fish? Ever have mushroom ceviche? I’d like to post a recipe for that soon too 😉

4.91 from 10 votes

Vegan Chickpea "Tuna" Salad

By: Jenné
I recommend ume plum vinegar. It's a very special ingredient made with Japanese plums. It has a distinctive flavor, so I don't recommend substituting a different vinegar for this one. Do what you must to get your hands on it (though that really should not be difficult). I buy Eden brand ume plum vinegar at Whole Foods. You can also find it online. This ingredient is very salty, which is why there is absolutely no added salt in the recipe. Use salt-free beans. If you only have beans with salt already added reduce the amount of ume vinegar you use. And just one last thing, my other favorite ways to use ume vinegar is on diced cucumbers, and on rice 🙂 Don't have a food processor yet? Go get you one!!
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 2

Ingredients 

  • 14- oz can of salt-free chickpeas, drained and rinsed
  • 1/4 cup vegan mayo, [url href="https://www.youtube.com/user/Hamptoncreekfoods"]Just Mayo is my favorite brand[/url] OR 1/4 cup + 2 tbsp mashed avocado
  • 1 tbsp dijon or whole grain mustard
  • 1 1/2 tbsp ume plum vinegar, add a splash more if you are using avocado instead of mayo
  • 2 tsp celery seeds
  • 1 celery rib, chopped
  • 2 tbsp minced green onion or red onion or shallot
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper, more to taste or crushed chili flakes
  • 4 leaves romaine or kale
  • seasoned nori, or unseasoned
  • toasted bread

Instructions 

  • Place the chickpeas, [url href="https://www.youtube.com/user/Hamptoncreekfoods" target="_blank"]Just mayo[/url], mustard, ume vinegar, celery seeds, celery, onion, black pepper, and cayenne pepper into a food processor.
  • Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn't be pulsing more than 20 seconds.
  • Serve over toast with romaine lettuce and nori.
Like this recipe? Rate and comment below!

Vegan Chickpea Tuna Salad

About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

63 Comments

  1. If I can’t find ume vinegar, can I use something else? Maybe apple cider vinegar? Balsamic vinegar?

    1. Skip it. The other vinegars aren’t good subs in my opinion 🙂 It’s still delicious without it, but you will have to adjust salt.

  2. If I can’t find the plum vinegar, can I use something else? Apple cider vinegar? Balsamic vinegar?

  3. I’ve made this recipe so many times over the years. It’s just a classic. You can bulk make and have it for lunch everyday. Pad it out with lots of salad in a wrap or on toast, I bet it would be great with pasta too as a cold pasta salad. I honestly love it so much!

  4. Delicious and has been a go to lunch for me for awhile. I make a couple of minor changes such as I leave out the celery. I dislike raw celery, though I like it cooked in a good vegetable soup. I also only use a teaspoon of plum vinegar, as I personally find it sweet enough with just that amount, plus it does have some sugar in it, so I limit where I can. I use only a tablespoon of vegan mayo as I throw in an avocado. Avocado alone sometimes doesn’t add the appropriate creaminess unless it is REALLY ripe. So this changes depending on what I have on hand. Thanks for the great site and recipes!

  5. We don’t have access to the UME, so I substitute with 2tbsp of Maggi and 1tbsp of balsamic vinegar. I used more because our cans of Chick Peas are 19oz 🙂 Soooo tasty…love this recipe!

  6. I’m so excited to make this! I’m not vegan (yet) lol but I am allergic to tuna. I’m so happy to have found a healthy substitute! P.S. I’m also allergic to soy and so glad that many of your recipes don’t require soy