This Classic Chickpea Tuna Salad is one of my easy go-to plant-based lunches that is delicious, nutritious, and beyond simple to make. The texture is similar to tuna salad but it’s more affordable and healthier! I love to pair it with crackers and veggies or between sourdough bread for a sandwich. Use leftover chickpeas and make my Crispy Chickpea Nuggets next! If you’re looking for other healthy lunch ideas, make Meal Prep Orzo Salad or Creamy Ranch Vegan Pasta Salad.
Why I Love This Recipe
- Meal Prep Friendly: Classic Chickpea Tuna Salad lasts in the fridge for up to 4 days and the flavors will get even better overtime! It makes for the best meal prep.
- Fish Free: You can enjoy that familiar texture of tuna salad without the cost of tuna or any toxins that could come along with it.
- Lunch Box Go-To: This is an amazing lunch for kids! Add a scoop to bread or a wrap for a hearty, plant-based lunch.
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Notes on Ingredients
- Chickpeas: Be sure to rinse and drain your chickpeas before using.
- Celery: I used Josie’s Organics celery.
- Tahini: Adds a healthy creamy and nutty flavor to the salad. Feel free to substitute with 1 tablespoon of vegan avocado-oil mayo.
- Sunflower seeds: You can also use pumpkin seeds.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Classic Chickpea Tuna Salad?
- Add all ingredients to a food processor and pulse until combined.
- Serve and enjoy!
- Step 1: First, add everything to a food processor.
- Step 2: Then, pulse until combined. Don’t over pulse!
- Step 3: Add the chickpea salad to bread.
- Step 4: Or, finally, make a full sandwich! Enjoy!
Commonly Asked Questions
Store this salad in an airtight container in the fridge for up to 4 days. This salad is eaten cold straight from the fridge!
I don’t recommend using a blender. A food-processor works best. You can use a potato masher or fork and just mix everything together! In that case, I would omit the sunflower seeds unless you like a big crunch.
You can pair it with crackers, veggies, and vegan cheese for a little snack plate. Or have it on top of toast or even brown rice cakes for a sandwich!
Check out my Vegan Air-Fried Tofu Nuggets and these Healthy Vegan Cheese Quesadillas.
I used the celery from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How incredible?! On a side note, I use their celery to make my daily celery juice. Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!
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“I am a new vegan and absolutely love this recipe!! I sliced cucumber and topped with “tuna”, hemp hearts, and fire roasted salsa to make little cucumber sandwiches with it. Amazing!!”
– Bre
Extra Helpful Tips
- Make a double batch of this salad and have it for lunches and snacks all week long.
- Pair this salad with crackers, whole-grain toast, veggies, pretzels… the options are endless.
- Add in any traditional “tuna” salad ingredients you love like relish, pickles, green onions, or olives.
- Store leftover chickpea salad in an airtight container for up to 4 days in the fridge. Enjoy this salad cold straight from the fridge!
If you tried this Classic Chickpea Tuna Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Classic Chickpea Tuna Salad
Equipment
- 1 strainer for draining chickpeas
Ingredients
- 1 15 oz can of chickpeas
- 1 tablespoon tahini
- ¼ cup sunflower seeds
- ¼ cup red onion
- 2 stalks celery chopped, I use Josie's Organics
- ½ teaspoon dijon mustard
- 1 teaspoon dill fresh or dried
- salt to taste
Instructions
- Add all ingredients to a food processor and pulse until combined. Avoid over-blending!
- Serve and enjoy!
Notes
- Make a double batch of this salad and have it for lunches and snacks all week long.
- Pair this salad with crackers, whole-grain toast, veggies, pretzels… the options are endless.
- Add in any traditional “tuna” salad ingredients you love like relish, pickles, green onions, or olives.
Sara says
This looks amazing, I can’t wait to try. I love your recipes. By the way, can you suggest a healthy bread to eat, other than maybe Ezekiel. I have a hard time finding a good healthy bread.
Danielle Keith says
Dave’s Killer bread is great as well, and Angelic bakery.
Bre says
I am a new Vegan and absolutely love this recipe!! I sliced Cucumber and Topped with “Tuna” & Hemp hearts and fire roasted salsa to make little Cucumber sandwiches with it. Amazing!!
Christopher Nambazo says
I really love this vegan recipe.
lena pfeffer says
hi! do you drain the beans?
Danielle Keith says
yes drain the chickpeas!
lena pfeffer says
thanks! i was all set to make this and found i didn’t a have a few of the ingredients. will shop tomorrow! i’ve been a vegan for 32 years and still miss tuna salad sandwiches. sure hope this fits the bill!!!!
Terry says
I just made this for my husband and I for lunch! Awesome!! Thank you so much for sharing this!
Danielle Keith says
That’s awesome! So glad you loved it.
Savannah says
HI there =)
How long does this recipe last in the fridge?
Danielle Keith says
4 days ish!
Marian Pohlman says
Thank you for sharing this great recipe
Can we omit the tahini? . We do not use oil, and the tahini we find in the store all have oil.
Thank you
Danielle Keith says
tahini is oil free 🙂
Peter says
I don’t see any mention of pickles but it’s in the video
Vanni says
Any subs for sunflower seeds?
Taylor From HealthyGirl Kitchen says
pumpkin seeds
Jordan Stacy says
I am obsessed with chickpea salad. It really makes the perfect lunch! It lasts for days in the fridge. I like to add chopped pickles to mine for extra tang.