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Tunaless Chickpea Salad, Vegan, Gluten-Free

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Plant-Based Twist on a Classic Dish

One of my favorite ways to try new plant-based recipes is to take a classic dish that I love or that’s popular and give it a plant-based makeover. This Tunaless Chickpea Salad is a great example of that!

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A classic tuna salad typically features tuna (of course) and mayonnaise. This recipe uses mashed chickpeas in place of tuna as the protein source and a coconut milk-based dressing. It still has celery and red onion for a bit of crunch and lots of dill and parsley for some great freshness.

One Recipe Many Ways

This recipe is quick and easy to make and also super versatile. Here are just a few ideas:

  • As a sandwich

  • As a wrap

  • With cucumber slices (pictured)

  • Added to a bed of mixed greens and veggies

  • As a side dish

Step By Step

1. Dice onion and celery

1. Dice onion and celery

2. Mash chickpeas

2. Mash chickpeas

3. Mix onion and celery into mashed chickpeas. Prepare dressing and add to mix.

3. Mix onion and celery into mashed chickpeas. Prepare dressing and add to mix.

4. Mix everything together. Add fresh chopped parsley and ground black pepper to taste.

4. Mix everything together. Add fresh chopped parsley and ground black pepper to taste.

Recipe Notes

  • Coconut milk - I recommend using canned coconut milk rather than boxed as it has a thicker consistency. I used full-fat coconut milk but you can try using lite coconut milk as well.

  • Chickenless Seasoning - This is a seasoning I have from Trader Joe’s that’s a blend of a handful of spices and herbs. You can use onion powder and a little bit of turmeric in its place.

  • Veggies & Herbs - Feel free to add more or less veggies and fresh herbs to your liking.

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I hope you love this recipe! Be sure to leave a comment below if you give it a try, and tag me in your photos on Instagram @wellismore so I can see all of your delicious creations!

Tunaless Chickpea Salad, Vegan, GF

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Ingredients

Chickpea Salad

  • 2 cups chickpeas, mashed

  • 2 stalks celery, diced

  • 2-3 tbsp red onion, finely diced

  • 1 handful fresh parsley, chopped

Dressing

  • 1/4 cup + 1 tbsp coconut milk, canned

  • 3 tbsp dijon mustard

  • 3 tsp lemon juice

  • 1.5 tsp dill weed

  • 1/2 tsp chickenless seasoning

  • 1/4 tsp granulated garlic

  • 1/4 tsp white pepper

  • 1/4 tsp sea salt

  • ground black pepper, to taste

Instructions

  1. Strain and rinse cooked chickpeas. Add chickpeas to a mixing bowl and mash using a fork or potato masher. Mix in celery and red onion.

  2. In a separate bowl, prepare dressing.

  3. Add dressing to chickpea mix and stir to combine. Stir in fresh parsley.

  4. Add salt & pepper to taste and enjoy!