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Square photo of a sandwich made with chickpea tuna salad

Chickpea Tuna Salad

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 4-6 1x
  • Salads
  • American
  • Vegan

Servings 4-6 1x

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Chickpea tuna salad, easy, vegan, and affordable. It is a super quick and simple recipe ready in just 10 minutes with only 9 ingredients!


  • 1 nori sheet (optional)
  • 1 15-ounce can chickpeas (425 g), drained and rinsed
  • ¼ cup vegan mayo (60 ml)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard (optional)
  • ¼ tsp salt
  • 2 tbsp red onion, finely chopped
  • 12 dill pickles, finely chopped
  • 1 celery rib, finely chopped


  1. Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife. Set aside.
  2. Add the chickpeas to a bowl and mash them with a fork or a potato masher. You can also use an immersion blender if you want.
  3. Incorporate all the remaining ingredients, stir, and mash again until well combined. 
  4. Serve your chickpea tuna salad with vegan bread, lettuce, and tomato slices to make a sandwich or use it to top a salad, in a wrap, or on crackers for a snack. 
  5. Feel free to eat it as a side dish with some vegetable pasta or sesame tofu.
  6. Keep the leftovers in an airtight container in the fridge for up to 5 days.


  • The nori sheet is optional, but it gives the tuna a fishy flavor.
  • I’ve only made this chickpea tuna salad using canned chickpeas, but you could probably cook them from scratch too.
  • Feel free to use your favorite type of onion.


  • Serving Size: 1/6 of the recipe
  • Calories: 114
  • Sugar: 0.4 g
  • Sodium: 530 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 17.5 g
  • Fiber: 3.6 g
  • Protein: 3.9 g