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In this chickpea tuna salad, mashed chickpeas make a wonderful vegan alternative to tuna. It works so well with our classic dressing. Don’t miss it.
Why we love this recipe
Everyone around here is a big fan of our super-savory tuna salad. When we’re in the mood for an equally satisfying vegan or vegetarian version, we turn to this fabulous chickpea tuna salad. It’s:
- Bursting with the classic flavors of tuna salad, which work just as well with chickpeas
- The perfect texture
- Make-ahead friendly
- Equally great as-is or tucked into a sandwich or tuna melt
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Canned chickpeas make this dish quick and easy, and they work great here. Here and pretty much everywhere, I like to use a brand that’s full-flavored (including salt) and a little bit firmer in texture. You can cook your own chickpeas from dried, of course, if you like. The two cans in this recipe equal about 3 ½ cups of cooked chickpeas, from one heaping cup dried.
- You can use a good-quality supermarket mayo, an easy homemade version, or an extra-savory option: Kewpie mayo. This Japanese brand is creamier, tangier, and more umami-fied than its American counterpart. Or, to make this recipe vegan, you can use your favorite vegan mayo.
- Use a very small dice for the of celery and shallot.
- Capers add a briny, savory punch. I like to chop them up so they distribute really well throughout the mix.
- One tablespoon each of minced fresh dill and tarragon add tons of nuanced flavor. If you don’t have fresh, you can substitute dried according to the instructions in the recipe card below.
How to make it
Here’s an overview of what you’ll do to make a dreamy batch of chickpea tuna salad. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you’ll mash the chickpeas until you see no or very few whole beans, but still plenty of texture. A potato masher works great.
- Add the celery, shallot, capers, and herbs.
- Mix the dressing in a small bowl.
- Stir it all together. That’s it!
Expert tips and FAQs
Oh, you guys. What doesn’t go with chickpea tuna salad? This recipe is such a classic that it pairs well with lots of other American classics. We love it:
With a simple salad of dark leafy greens (like arugula), some heirloom cherry tomatoes sprinkled with flaky sea salt, and a squeeze of lemon.
Tucked into a sandwich on good bread with lettuce and tomato.
Layered onto toasted bread with extra-sharp cheddar on top for a classic open-faced tuna melt.
With potato chips and pickles. No-brainer!
On a lunch buffet alongside other salads.
You sure can. This salad will keep well in an airtight container in the fridge for a week. Just give it a good stir before serving to reincorporate any ingredients that have settled to the bottom.
More favorite chickpea salads
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Chickpea Tuna Salad
Ingredients
- 2 15.5- ounce 439-gram cans chickpeas
- 3 ribs celery, diced very small
- 1 medium shallot, minced
- 2 tablespoons (30 grams) capers, minced
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh tarragon
- ½ cup (120 grams) mayonnaise
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 tablespoon (15 grams) dijon mustard
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Drain, rinse, and pat dry the chickpeas.
- Place chickpeas into a large mixing bowl and mash with a potato masher until few to no whole beans remain, but there is still plenty of texture.
- Add celery, shallot, capers, dill, and tarragon.
- In a small mixing bowl, stir together mayonnaise, lemon juice, mustard, salt, and pepper, to form a smooth, creamy dressing.
- Pour dressing over chickpeas and stir gently but thoroughly.
Notes
- Canned chickpeas make this dish quick and easy, and they work great here. Here and pretty much everywhere, I like to use a brand that's full-flavored (including salt) and a little bit firmer in texture. You can cook your own chickpeas from dried, of course, if you like. The two cans in this recipe equal about 3 ½ cups of cooked chickpeas, from one heaping cup dried.
- You can use a good-quality supermarket mayo, an easy homemade version, or an extra-savory option: Kewpie mayo. This Japanese brand is creamier, tangier, and more umami-fied than its American counterpart. Or, to make this recipe vegan, you can use your favorite vegan mayo.
- If you can't get your hands on fresh dill and tarragon, you can use 1/2 teaspoon each dried.
- This salad will keep well in an airtight container in the fridge for a week. Just give it a good stir before serving to reincorporate any ingredients that have settled to the bottom.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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