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Vegan tuna salad made with mashed chickpeas in a white bowl

Vegan Tuna Salad Recipe! High-Protein, Mercury-Free & Meal Prep Friendly

A creamy, plant-based tuna alternative made with chickpeas, vegan mayo, and fresh vegetables. This vegan tuna salad is high in protein, completely mercury-free, and perfect for quick lunches or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: salad dressing
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 celery stalk, finely chopped
  • 1 tbsp red onion, minced
  • Salt, to taste
  • Black pepper, to taste

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring spoons
  • Cutting board
  • Knife
  • Spoon or spatula

Method
 

  1. Add chickpeas to a mixing bowl. Mash with a fork or masher, leaving some texture.
  2. Add vegan mayo, Dijon mustard, and lemon juice. Mix until creamy.
  3. Stir in chopped celery, red onion, and optional pickles.
  4. Season with salt and black pepper to taste.
  5. For best flavor, chill for about 20 minutes before serving (optional)

Notes

How to Serve

  • In sandwiches or wraps
  • On whole-grain toast
  • Inside lettuce cups
  • With crackers
  • In pasta salad
  • Stuffed into tomatoes
  • In meal-prep bowls

Storage

  • Store in an airtight container in the refrigerator
  • Keeps for 3–4 days
  • Stir before serving
  • Not recommended for freezing

Pro Tips

  • Do not over-mash — texture should resemble tuna flakes
  • Add seaweed slowly to avoid overpowering flavor
  • More lemon = brighter taste
  • Add tofu or hemp seeds for extra protein