Vegan Chickpea Tuna Salad

by Meghan Rodgers

May 12, 2021

This Vegan Chickpea Tuna Salad is healthy, delicious and oh-so-sustainable! It’s an easy, throw-it-together-last minute kind of lunch that you can whip up anytime, lunch or dinner.

If you grew up eating meat and fish, you might miss having a repertoire of tasty, time-saving recipes now that you’ve gone vegan. This Vegan Chickpea Tuna Salad puts you back in quick and easy lunch territory without sacrificing your lifestyle choice. It’s a recipe you’ll reach for time and time again!

Of course, this recipe won’t have that tuna flavor (for better or worse, depending on your thoughts on the taste of tuna), but this Vegan Chickpea Tuna Salad will give you a similar mouthfeel and texture. If you miss the taste of tuna, you can always add some nori (dried edible seaweed) to give it a fresh-from-the-sea flavor.

Why is it important to give up tuna?

Tuna has been considered “vulnerable” for years. One study published by Fisheries Research found that the amount of tuna taken from the sea each year has increased by a whopping 1000% in the past 60 years — a rate generally understood to be unsustainable.

The report also draws attention to the amount of bycatch taken from the ocean as fishermen pursue tuna. The study estimates around 6 million tons of sharks were discarded in the past 60 years, not to mention other species of fish, turtles, dolphins, birds and other sea life. In short, to bring that tuna to the table, other species also perish in the process.

Enjoy this fish-friendly take on a classic tuna sandwich and help save our fisheries and help save the earth. 

How to Serve Vegan
Chickpea Tuna Salad

• Try this Vegan Chickpea Tuna Salad served on fresh baked vegan brioche or artisan bread for a filling sandwich.
• Add a scoop on top of a bed of leafy greens with some lemon juice for a serious salad upgrade.
• Serve it as an appetizer with crispy crackers, peppers, cucumbers and carrots
• Enjoy all on its own!

Ingredients

1 (15 ounce) can of chickpeas, drained

1 celery stalk, chopped

1/4 onion chopped

1/4 cup vegan mayonnaise

1 tbsp mustard

1 tbsp relish

fresh dill

2 tbsp cashews, chopped

10 grapes, halved

1/4 tsp salt

1/8 tsp pepper

Bread or crackers (for serving)

Spinach or lettuce (for serving)

Directions

1. In a medium bowl, use potato masher or form to mash chickpeas.

2. Add remaining ingredients to bowl and mix will.

3. Serve on bread with spinach for an open faced sandwich or roll in a lettuce wrap for a low-carb lunch or dinner.

Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her adventures on Instagram.