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Mock Chickpea Tuna Salad

Super easy take at veganizing a tuna melt. Vegan chickpea tuna salad for a tasty sandwich filling, wrap, salad topping, etc.
Total Time 15 mins


  • 1 can chickpeas drained and rinsed
  • 4-5 stalks of celery chopped (more if you really like celery like me)
  • 1 small carrot chopped (optional, I needed to use it up)
  • 1/2 medium or 1 small red onion chopped (optional, I ran out of onions)
  • 4 tablespoons vegan mayo
  • 2 tablespoons soy sauce
  • 1 heaping teaspoon dijon mustard
  • 1/2 teaspoon kelp granules optional, makes it taste more fishy
  • 1/2 tsp onion powder
  • 1 teaspoon garlic minced
  • 1 tablespoon sweet pickle relish I just chopped up half a pickle really small
  • 2-3 scallions chopped (optional)
  • 1/2 teaspoon parsley
  • salt and pepper to taste


  • Place all ingredients in a medium sized bowl.
  • Mash with a potato masher, your fists, a fork, whatever.
  • I let mine sit in the refrigerator for about an hour to let the flavors mesh, but you don't have to do this. Mostly I was just waiting for the rest of my dinner to be ready.
  • Eat on a bagel or piece of toasted bread, cover with a slice of vegan cheese (I recommend Tofutti American Cheese Slices) and you have a delicious tuna melt or just eat it plain! Yummm.