If you’re missing traditional tuna salad, this plant-based alternative is for you! It’s just as easy to make as the OG and comes together in no time at all.

Instead of using tuna, I make this vegan version with canned chickpeas which offer a similar texture and provide protein, iron, and fiber. I also replace the mayo that’s commonly used in traditional tuna salad with another healthy alternative: hummus! (Just as creamy but without all of the saturated fat…what was it that we said back in 2013 again? 🤔 Oh yeah: #winning! 🤓)

This recipe is definitely a win because it’s flavorful, easy to make, meal prep friendly, and healthy – basically everything I could need or want in a recipe which is why it’s become a staple in my kitchen.

There are tons of fun ways to serve this too, so make sure you see the Notes below for more info and cool ways to customize this dish.

Can’t wait for you to try this one! Hope you enjoy!

• 1 15oz can chickpeas, rinsed and drained
• the juice of 1/2 of a lemon, about 2 tbsps
• 1 stalk celery, finely chopped
• 3 tsp sweet pickle relish
• 5 tbsp garlic hummus
• 1/2 tsp lemon pepper
• sea salt to taste

1. Rinse and drain the chickpeas and pulse in a food processor a few times until coarsely chopped. Alternatively, you can also mash the chickpeas by hand using a fork.
2. Then, transfer the chickpeas to a mixing bowl and add the hummus, celery, relish, lemon, salt, and lemon pepper.
3. Mix well, mashing with a fork as you go until it resembles traditional tuna salad.

Serve immediately or refrigerate in an airtight container for up to 4 days.

1. This is the mini food processor I use and I love it! I use it for recipes like this but also for when I’m too lazy to chop up onions or carrots.
2. A little lemon zest is delicious in this recipe. I like to make sure I’m using an organic lemon whenever I use the zest to avoid pesticides.
3. The flavors should really pop in this recipe! If they don’t add another pinch of salt until it taste right to you 🙂 The salt really brings everything together.
4. For a more “fishy” flavor, try adding some Dulse Granules, which is dried seaweed that comes in a shaker. It adds so much flavor and also provides some iodine. Again, #winning! Side note: dulse granules are great in vegan sushi bowls 🙂
5. Omit the lemon and lemon pepper and add in some finely chopped red onions, a tbsp of curry powder, and a handful of both raisins and pine nuts for a fun twist. I like adding some chopped cilantro too and lots of lime juice too.
6. You can use vegan mayo in place of the hummus if you like. When I use mayo, I use a little less and add in more as I need. You can also use plain unsweetened vegan yogurt, but get a thick one that isn’t made from coconut, which will effect the taste. The Kite Hill almond milk yogurt works pretty well for this.
7. This is an excellent meal-prep item so make a double or triple batch and use the leftovers to make quick sandwich or a Tuna Melt like this one.
8. This also works well on top of salads, inside of baked sweet potatoes, and served with crackers as a snack! I sometimes put it on top of cucumber slices as a light lunch or movie night snack. Super crunchy and refreshing 🙂

Hope you guys love this recipe. Happy cooking!