Introducing this simple one-bowl Chickpea Tuna Salad — one of my favourite recipes this year. It’s quick to make, ready in under five minutes, and perfect for summer. This gluten-free, vegan mock tuna salad is versatile and delicious, whether you serve it on bread, with baked potatoes, or mixed into a pasta salad. If you’ve been missing the flavour of tuna mayo but want a plant-based option, this recipe is for you.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chickpea Tuna Salad
- Substitutions
- Variations
- How to make Chickpea Tuna Salad
- Leftovers
- Recipe FAQs
- Chickpea Tuna Salad Recipe
Why this recipe works
This salad is incredibly adaptable: make it as a sandwich filling, serve it on jacket potatoes, add it to a pasta salad, or bring it to a BBQ as a side. It’s satisfying year-round and simple enough to make whenever you need a quick meal.
After cutting out dairy and eggs and reducing fish in my diet, I missed classic tuna mayo. This chickpea version recreates that creamy, savoury profile with plant-based ingredients. It’s ready in one bowl in under five minutes, making it an ideal lunch, light dinner, or side.
The recipe draws inspiration from other favourites that use similar flavours, and it pairs nicely with warm baked potatoes or a crisp green salad.
Ingredients to make Chickpea Tuna Salad
- Chickpeas – canned chickpeas form the base of this vegan “tuna” salad. Drain and rinse before using.
- Sweetcorn – adds colour, texture, and a touch of sweetness.
- Vegan mayonnaise – use a store-bought brand you like or homemade vegan mayo for creaminess.
- Fresh dill and parsley – finely chopped for a bright, herbaceous note.
- Lemon juice – a squeeze adds freshness and balances the flavours.
- Olive oil – a small drizzle helps with texture and mouthfeel.
- Salt & pepper – to taste, to finish the dish.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Chickpeas – If you don’t need a vegan option, canned tuna is an easy swap. You could also use chopped hard-boiled eggs for an egg salad version.
- Vegan mayonnaise – swap for hummus, mashed avocado, or tahini for a different creamy base.
- Herbs – if you don’t have dill or parsley, try chives, cilantro, or basil depending on your taste.
Variations
- Spicy – add sriracha or a pinch of cayenne for heat.
- Deluxe – serve with sliced avocado, or mix in raisins for sweet contrast. For an umami, “fishy” element, add crumbled nori (seaweed).
- Kid-friendly – make sandwiches with lettuce and tomato; use pita or gluten-free bread if preferred.
How to make Chickpea Tuna Salad
Step 1: Drain and rinse the chickpeas and sweetcorn. Finely chop the herbs. Place the chickpeas in a large bowl and roughly mash them with a fork.
Step 2: Add the sweetcorn, vegan mayonnaise, chopped herbs, a squeeze of lemon, a drizzle of olive oil, and salt and pepper. Mix until everything is combined and serve.
Hint: Rinsing the chickpeas improves the flavour and texture.
Leftovers
Store leftovers in an airtight container in the fridge for 2–3 days. The flavours meld nicely after a few hours, so making it a little ahead can improve the taste.
Recipe FAQs
Many people find it very similar — the texture and savoury, creamy combination recreate the comforting profile of tuna mayo.
Yes, if you use vegan mayonnaise. Choose a plant-based mayo or make your own to keep the recipe fully vegan.
Yes — hummus, mashed avocado, Greek-style dairy-free yogurt, or tahini are all good alternatives for a creamy texture.
You can make it a day ahead. It keeps in the fridge for a few days and tastes even better after the flavours have had time to blend.
YOU MIGHT ALSO LIKE…
Sides
Three Bean Salad
Salads
Vegan Potato Salad
Slow Cooker
Easy Slow Cooker Jacket Potatoes
Dips/Sauces
Vegan Mayonnaise
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Chickpea Tuna Salad
Equipment
-
1 large mixing bowl
-
fork (to mash)
-
Knife
-
Chopping Board
Ingredients
- 1x 400g can chickpeas, drained & rinsed (drained weight 240g)
- 1x 200g tinned sweetcorn, (drained weight 165g)
- 2 heaped Tbsp vegan mayonnaise
- Small Handful fresh dill, finely chopped
- Small Handful fresh parsley, finely chopped
- squeeze lemon juice
- glug olive oil
- large pinch salt & pepper
Instructions
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Add the drained chickpeas to a large mixing bowl and roughly mash with a fork.
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Stir in the sweetcorn, vegan mayonnaise, chopped herbs, lemon juice, olive oil, and salt and pepper until well combined. Serve immediately.
Notes
Substitutions & Variations: See the notes above for alternatives.
To Store: Refrigerate in an airtight container for 2–3 days.
To Freeze: Not recommended for this recipe.
Tip 1: Higher-quality chickpeas are softer and mash more easily.
Tip 2: If mashing with a fork is difficult, use a potato masher.
Tip 3: Add crumbled nori for an extra “sea” flavour if desired.
Nutrition
