Bought vegan “tuna” is a pretty miserable experience but if you find that you’re at a loss for delicious vegan sandwich fillings, try my delicious vegan chickpea-tuna mayo salad!
A delightfully textured sandwich filling, Chickpea (not Tuna) Mayo salad tastes unusually reminiscent of its fishy counterpart but without the cruelty.
I like to make a double batch of this on the weekend. This is the kind of simple sandwich filling that encourages numerous repeat visits to the fridge on a Saturday afternoon. Two slices of soft bread, a leaf of lettuce, and a sneaky pickle straight out of the jar with no plates required make this a perfect lunch while watching re-runs of Flipper.
I also like to serve this as a healthy vegan game-night dip alongside by cauliflower buffalo wings. I simply add a little more mayo it, to make it a more scoopable, and serve it with saltines or your favourite chips!
Aside from chopping a bit of onion and celery, this really has only two steps: mashing the chickpeas (which seems to take longer than it should) and stirring in the other ingredients. My super fast, super easy vegan tuna mayo is a dream to make!
- tinned chick peas, drained
- finely chopped celery and onion
- nutritional yeast
- vegan mayo
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Using a fork, mash up the chickpeas, then mix in the celery and onion
Stir in the other ingredients and taste for seasoning and that’s it!
Hint: If I have it, a little powdered seaweed adds a nice flavour to the tuna, but it is just as good without it!
- Chickpeas – you could use cannellini beans instead but they might be a slightly mushier texture, but I know that some people can’t tolerate chickpeas, so give these a go!
- Celery – if you hate celery, just omit it, or perhaps use some finely chopped cucumber instead
- Spicy – add chili pepper flakes or fresh chopped chilli to the chickpeas if you like it a bit spicy!
- Deluxe – add some finely chopped olives and a chopped gherkin (but reduce the amount of salt)
Store the prepared chickpea-tuna in an airtight container in the fridge for up to 3 days.
You can’t freeze this mixture.
Try serving this in a baked potato instead of your usual baked beans!
Vegan Tuna Salad
- 16 oz Chickpeas 400g can, drained
- ½ stick Celery finely chopped
- 1 Spring Onion minced
- ¼ tsp Kelp Powder optional
- 1 tbsp Nutritional Yeast
- 1 tsp Dijon Mustard
- 1 tbsp Vegan Mayonnaise
- ½ tsp Salt
- Dash Pepper
- Lemon Juice to taste
- Place the chickpeas in a large bowl and mash up until they are coarse but not pureed. You are after a nubbly texture.
- Now stir in all the other ingredients until well combined.
- Taste for seasoning and add a spritz of lemon to brighten the flavours.