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vegan tuna salad on slice of bread on a plate with dill and parsley

Vegan Tuna Salad (Chickpea Tuna Salad)

  • Author: Britt Berlin
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 5 1x
  • Category: Lunch
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegan


This is hands down the BEST chickpea tuna salad around! Ready in just 5 minutes, no vegan mayo, yet tastes just like the classic, this vegan tuna salad is perfect for all eaters, vegan or not!


  • 2 jars (13 ounces each, 26 ounces total) chickpeas
  • 4 oz coconut yogurt*
  • 1/3 cup tahini*
  • Juice from 1 lemon
  • 1/2 cup parsley, de-stemmed
  • 1/4 cup dill, chopped
  • 2 tsp cumin
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup raisins
  • 1 cup diced celery


  1. Mash the chickpeas: You can use a potato masher or a fork to mash the chickpeas. Alternatively, you can blitz the chickpeas in a blender for 1-2 seconds until lightly chopped.
  2. Mix all ingredients: Add all ingredients to a large bowl, and toss together until evenly coated.
  3. Serve and enjoy! Use this vegan tuna salad to make a vegan chickpea tuna salad sandwich, spread onto mini toasts for appetizer bites, or toss into a large kitchen sink salad for lunch or dinner!
  4. Storage: Store any leftovers in an airtight container and in the refrigerator for up to 5 days. 


Coconut free: Use your favorite dairy free yogurt in place of coconut yogurt.

Tahini substitutions: Swap in almond butter, cashew butter, or sunflower seed butter instead of tahini.

For a more tuna salad taste: Add in 3 sheets of Nori seaweed.

Keywords: vegan chickpea tuna salad, chickpea tuna salad, vegan tuna salad