This vegan Chickpea Tuna Salad recipe is loaded with zesty, creamy flavors and made entirely from plant-based ingredients. It is the perfect summertime dish as a sandwich, served with crackers, or added to salads and bowls!
114 oz can no sodium-added chickpeas drained and rinsed
1/4cupvegan mayonnaise or 1/4 cup + 2 tbsp mashed avocado
1tbspsmooth Dijon mustard or whole grain mustard
1 1/2tbspume plum vinegarplus a splash more if you are using avocado instead of mayonnaise
2tspcelery seeds
1celery ribchopped
2tbspminced green onion or minced red onion or shallot
1/2tspfreshly ground black pepper
1/4tspcayenne pepperor crushed red pepper chili flakes; season with more or less to taste
4leavesromaine lettuceor curly green kale
noriseasoned or unseasoned, to garnish
4piecestoast
Instructions
Place the chickpeas, vegan mayonnaise, avocado (if using), Dijon mustard, ume vinegar, celery seeds, minced celery, minced onion, black pepper, and cayenne pepper into a food processor.
Pulse a few times until everything is minced and incorporated. Be careful not to overblend. You shouldn't be pulsing it for more than 20 seconds and don't want to puree the salad.
Line pieces of freshly toasted bread with romaine or kale. Top with the chickpea tuna salad, garnish with nori, and enjoy!
Notes
Storage DirectionsStore leftovers in an airtight container in the refrigerator for up to 3-4 days. They do not freeze well. Enjoy the chickpea tuna salad cold or at room temperature!Recipe Pro-Tips
Adjust the seasonings if using avocado. Add an extra splash of plum vinegar to the salad if making the mayonnaise and avocado variation. Otherwise, the taste will be too bland.
Don’t overblend. You want to pulse the food processor when mixing the vegetarian tuna salad so it has a chunky texture, not blended to a smooth texture. As a rule of thumb, you shouldn’t be pulsing for more than 20 seconds total!
Season to taste. Adjust the vegan tuna recipe to suit your preferences – add more cayenne or black pepper if you like it spicy, dijon or plum vinegar for more tanginess, or extra mayo for next-level creaminess.