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side view of a vegan tuna salad sandwich sliced in half and stacked on a plate with potato chips.

Vegan Tuna Salad

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5 from 1 review

  • Author: Lexi
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Vegan chickpea tuna salad is one of my favorite quick & easy make-ahead lunch recipes! It only takes 15 minutes to make and tastes SO good. Perfect for use in sandwiches, salads or on its own! 


  • 1 15 oz can chickpeas (garbanzo beans)
  • 1/3 cup finely diced celery
  • 1/3 cup finely shredded carrot
  • 2 tbsp finely diced red onion*
  • 2 tbsp dill pickle relish (or finely diced dill pickles)
  • 1 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped dill
  • 1/4 cup vegan mayonnaise
  • 2 tsp lemon juice (freshly squeezed)
  • 2 tsp mild white miso 
  • 2 tsp low sodium tamari or soy sauce
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp ground pepper


  1. Drain and rinse chickpeas.
  2. Whisk together the miso and tamari in a small bowl. Use the whisk or the back of a spoon to break up the miso paste until it's well incorporated with the tamari. Add the mayo, lemon juice, dijon, garlic powder and pepper and whisk well.
  3. Add the chickpeas to a large mixing bowl. Use a fork to roughly mash them, leaving some whole for a texture more similar to tuna. Add celery, carrot, onion, dill pickle relish, parsley, and dill to the chickpeas and stir well. 
  4. Pour the sauce over the chickpeas + vegetables and stir well to coat. Enjoy right away or chill for a few hours before serving. 


*Red onion: Not a fan of raw red onion? Swap with pickled red onion, or rinse the diced red onion under super hot tap water for 30-45 seconds, then under cold water for a few seconds. This helps remove some of the bite. 

Chickpeas: you could also sub with white beans (cannellini or navy), but note that the texture will be quite a bit softer (and less similar to tuna). 

Carrots: you can buy the carrots pre-shredded, or you can use a cheese grater, microplane or food processor to quickly shred on your own. 

Dill pickle relish adds SO much flavor and tanginess to this vegan tuna salad. If you don't have any, you can sub with finely chopped dill pickles, or you can leave out altogether.

Miso: we use a mild white miso in this recipe. It adds saltiness and a seafood-like taste to the sauce to help mimic the flavor of tuna. You could also use yellow miso, but we wouldn't recommend red miso in this recipe. If you don't have any miso, leave it out and add salt to taste. 

Parsley and dill: if you don't have any fresh parsley and dill, you can substitute with 1 tsp each of dried parsley and dill. 

Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. Stir well before eating. 

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Lunch
  • Method: No cook
  • Cuisine: American


  • Serving Size:
  • Calories: 174
  • Sugar: 3.4 g
  • Sodium: 610 mg
  • Fat: 7.2 g
  • Carbohydrates: 21.3 g
  • Fiber: 5.8 g
  • Protein: 7.2 g