Chickpea Tuna Salad

Chickpea Tuna Salad is the perfect meatless lunch! Full of savory, tangy flavor, tons of veggies, and plant-based protein!

I’ve been making this Chickpea Tuna Salad for so long, it’s honestly amazing I haven’t blogged it yet. It’s so good and so versatile, making a perfect topper for toast, lettuce wraps, or even an avocado boat if you’re feeling crazy.

And it comes together in just a couple minutes, so you’re one bowl and a few simple ingredients away from an incredible, filling, plant-based lunch!

I typically use Greek yogurt because it’s what I tend to keep on hand, but feel free to use mayo instead! Mayo will definitely give it more of that classic “tuna salad” taste. Once you’ve chosen your base, add in some lemon juice, mustard, and a tiny bit of sweetener, along with a few spices to amp up the flavor.

From there, mash in some cooked chickpeas (I like to use a potato masher and leave a couple bigger pieces to give it texture) and some other add-ins. I always go with celery and red onion to start.

Some pepitas or sunflower seeds also lend a bit of crunch that really brings it home. Fresh herbs, like parsley or dill, are welcome additions too! If you don’t have ’em, skip ’em. No biggie.

The one and only thing about this Chickpea Tuna Salad that’s absolutely non-negotiable?

Celery salt. I’ve tried making this recipe without it, and it’s fine, but there’s just something missing. Celery salt gives it the bite of ~umami~ it needs to feel like an honest tuna replacement. I don’t use my celery salt a lot, but when I need it, nothing else will do. It’s only a couple bucks for a jar that’ll last forever, so pick one up!

I hope you love this Chickpea Tuna Salad. I know I do! It’s my absolute favorite make-ahead lunch for weeks that just seem too busy for anything involved. Five minutes of prep on the weekend, and you’ll be eatin’ good all week long. You can thank me later.

MORE RECIPES PERFECT FOR MEAL PREP:

Greek Lemon Rice Soup (Avgolemono)

Instant Pot Red Lentil Dal (Indian Spiced Lentils)

Mediterranean Kale and Bulgur Salad with Crispy Fried Capers

IF YOU MAKE THIS RECIPE, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!

Chickpea Tuna Salad

★★★★★

5 from 2 reviews

Chickpea Tuna Salad is the perfect meatless lunch! Full of savory, tangy flavor, tons of veggies, and plant-based protein!

• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 servings 1x
• Category: Main Course, Salad

Ingredients

Scale 1x2x3x

• 1/2 cup mayonnaise or Greek yogurt
• 1 Tbsp freshly squeezed lemon juice, (from 1/2 large lemon)
• 1 Tbsp dijon or whole grain mustard
• 1 tsp maple syrup or honey
• 1/4 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp celery salt
• 1/4 tsp black pepper
• 1 (15 ounce) can chickpeas, (drained and rinsed)
• 1 large stalk celery, (chopped)
• 1/4 small red onion, (diced)
• 2 Tbsp pumpkin seeds or sunflower seeds, (roughly chopped (Optional))
• 2 Tbsp fresh parsley or dill ((Optional))

Instructions

1. In a medium mixing bowl, whisk together the mayonnaise or Greek yogurt, lemon juice, mustard, maple syrup, salt, garlic powder, celery salt, and black pepper.
2. Add chickpeas and mash with a fork or potato masher until just a few whole chickpeas remain. Add celery, onion, seeds, and herbs, and mix well to combine.
3. Serve on toasted bread, or in a lettuce wrap or avocado boat!