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Vegan Tuna Salad

Serves 3 15 minute prep time

By on

Vegan Tuna Salad

Whether you’re craving a tuna sandwich, want a quick lunch wrap, or are serving canapés, vegan tuna salad (made with chickpeas) is here!


  • 1 16 oz can chickpeas, drained and rinsed
  • 2 stalks celery, finely diced
  • 1 thinly sliced green onion
  • 1-2 finely diced pickles
  • ½ cup vegan mayo (alternatively you can use 1 avocado mashed or ½ cup hummus)
  • 1 Tbsp grainy Dijon mustard
  • Juice of half a lemon
  • Pinch of cayenne and garlic powder
  • Salt and pepper


  • Place chickpeas in food processorand pulse a few times until roughly chopped. If you do not have a food processor, mash chickpeas slightly with a fork.

  • In a bowl, combine remaining ingredients with chickpeas.

  • Serve on bread, on a romaine lettuce leaf, or in a collard wrap.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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