This vegan tuna salad is my favorite sandwich filling! The combination of blended silken tofu with smashed chickpeas is fantastic with just the right texture to believe you're eating the real thing. The flavor profile is swoon-worthy with fresh dill, copious pickles and dulse flakes that really add a hint of "fish" flavor. Every bite is gluten free, full of protein and fiber, and tastes absolutely delicious. Perhaps best of all? The leftovers last up to 5 days for the easiest meal prep of all time.
What is Vegan Tuna Salad?
I'm sure you've probably had real tuna salad plenty of times - canned tuna, tossed with mayo, pickles, and all your favorite add-ins. It's comforting, nostalgic, and perfect of sandwiches, crackers, or eaten by the spoonful.
This vegan tuna recipe aims to replicate the texture and flavor without using any animal products. How? Just the right balance of ingredients.
Silken tofu is smooth and creamy, but packed with protein and without all the heaviness of vegan mayo.
Combine it with the chickpeas, tofu, pickles, seaweed flakes, and everything else and you've got yourself a creamy, tangy salad sure to satisfy any tuna craving!
Once assembled, the filling to make the best vegan tuna salad sandwiches, lettuce wraps, salad bowls, and more.
Pro tip: Do NOT skip the dulse flakes! It's the secret ingredient that adds that subtle fishy, ocean flavor that makes this recipe feel more like real tuna.
Why you’ll love this Vegan Chickpea Tuna Salad Recipe
- Ready in literally just 10 minutes
- Made without any mayo or added fat
- Great for meal prep - make a double batch for leftovers!
- Relies on simple ingredients for a classic flavor profile
- Easy to make SOS-free (just skip the salt!)
- Allergy-friendly and 100% vegan
Basic Ingredients
This easy vegan tuna salad recipe uses mostly common ingredients you probably already have around, although you may need to hunt down the dulse flakes. If you can't find them, try using nori sheets or flakes instead.
- Silken tofu - This is much softer than the tofu you stir-fry and is my go-to for making creamy, protein-packed vegan sauces without adding tons of fat.
- Canned chickpeas - These have just enough bite to replicate regular tuna salad. You may be able to try different types of beans, but I haven't tried them.
- Fresh dill - Fresh is best here. You can use dried dill, but it will need time to rehydrate to release its flavor.
- Sweet pickles - The sweet, tangy flavor cuts through the creaminess and gives that classic flavor profile.
- Chopped celery
- Green onions
- Dulse flakes - These seaweed flakes add a hint-of-the-sea flavor that will remind you of real tuna.
- Fresh lemon juice -To help brighten the mixture and offer extra tanginess.
- Nutritional yeast - For a subtle cheesy, meaty flavor with some additional B vitamins to boot.
- Sriracha (optional) - If you're into heat, add some sriracha paste or a little cayenne pepper to taste.
- Salt
How to Make Vegan Tuna Salad
One of the best things about this vegan version of tuna salad is how unbelievably quick it is. The blender or food processor does most of the work, so you can start eating in just a few minutes.
- Add silken tofu, 1 can chickpeas, dill, 10 pickles, white parts of the green onions, dulse, lemon, salt and nutritional yeast to a blender and pulse until blended but with some texture still.
- Add the other can of chickpeas to a bowl. Mash chickpeas with a fork or potato masher. Add blended mixture plus chopped celery, green onions and remaining pickles. Add sriracha if using. Mix well.
- Eat with crackers or on sandwiches, toast or lettuce cups. Store leftovers for up to 5 days (makes an excellent meal prep recipe!).
Storing Suggestions
Store leftovers in an airtight container in the fridge for up to 5 days.
Tips for Making the Best Faux Tuna Salads
- Play with add-ins. Feel free to adjust this recipe to make it taste like the classic tuna salad you grew up with. You can add minced red onion, capers, Dijon mustard, use dill pickle relish instead of sweet, and more. Some people like to use hearts of palm instead of or in addition to the chickpeas, which can be a nice swap, too.
- Spice it up. Just like the add-ins, you can also adjust the seasonings. A little Old Bay seasoning may feel nostalgic to you, depending on where you grew up, or you might like to add some smokiness with a little smoked paprika. Many people like to add ground celery seeds for an earthy, savory note. Make it your own!
FAQs
Chickpeas (AKA garbanzo beans) have a more distinct texture than other types of beans that really makes them ideal for vegan tuna salad. If you don't have them, you can try white beans, but they may not have quite enough bite.
Depending on where you live, you may be able to find them at a major grocery store near you, like Whole Foods or Wegmans. Check your local co-op, too, as they're popular with vegans and other health-conscious eaters. If those don't work, you can always order some online. A little goes a long way, so you don't need a ton!
I usually like to make a vegan tuna salad sandwich with tender bread and maybe a little lettuce and tomato. You can also eat the "tuna" filling over a green salad, with lettuce cups, crackers, and more.
Other Delicious Vegan Recipes
Love this recipe? You'll probably also love these Vegan Bean Salads!
Love this recipe? Drop a comment below to share your experience with others!
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Vegan Tuna Salad with Chickpeas and Silken Tofu
Ingredients
- 1 block silken tofu
- 2 15 oz cans chickpeas drained
- 2 tbsp fresh dill
- 15 sweet pickles chopped
- 2 tbsp chopped celery
- 2 green onions white and green parts
- 1 tsp dulse flakes
- 1 lemon juiced
- 2 tbsp nutritional yeast
- ½ tsp sriracha (optional)
- 1 tsp salt
Instructions
- Add silken tofu, 1 can chickpeas, dill, 10 pickles, white parts of the green onions, dulse, lemon, salt and nutritional yeast to a blender and pulse until blended but with some texture still.
- To a bowl add the other can chickpeas and mash with a fork.
- Add blended mixture plus chopped celery, green onions and remaining pickles.
- Add sriracha if using. Mix well.
- Eat with crackers or on sandwiches, toast or lettuce cups.
- This is an excellent meal prep recipe. Eat within 5 days.
