Vegan tuna or chickpea tuna is an easy and fun recipe that uses mashed chickpeas and vegan mayo to recreate the flavor of tuna salad.
It takes 20 minutes to prepare, and it is delicious in a sandwich, in a microwaved sweet potato, and on a slice of no-knead homemade bread.
Table of Contents
Introduction
Like vegan egg salad, vegan ricotta, and vegan frittata this vegan tuna recipe is really fun to make and excellent if you want to try something different.
The flavor is 100% sure to satisfy vegans and non-vegans alike. It’s approved by my spoiled Italian palate 👌.
For me the best way to eat vegan tuna is between two slices of toasted bread with a slice of tomato, some lettuce and extra mayo. A perfect spring recipe and snack idea.
Louise loves it to stuff a microwaved sweet potato. It’s such a good idea for a 15 minute lunch or as a snack.
The main ingredient in this recipe is chickpeas, making the recipe healthy and nutritious. We hope you enjoy it as much as we did 😊.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Chickpeas: You can use canned chickpeas or dried chickpeas that you cook yourself. We have a guide on how to cook chickpeas on the stovetop, Instant Pot, or slow cooker if you need it. While we generally prefer dried chickpeas to canned ones, in this recipe the flavor of canned chickpeas is more similar to that of canned tuna.
- Nori Sheets: Use nori sheets to add a pleasant sea flavor. You can find nori sheets in most supermarkets as they are commonly used as a wrap for sushi and onigiri.
Nori sheets contain generous amounts of vitamins A, B, and C, minerals like iodine and manganese, and are a great source of EPA omega-3 fatty acids. - Red Onion: Red onion adds a touch of sweetness and color to the dish. Substitute shallots or spring onions for red onion.
- Pickles and capers: They add freshness and acidity that makes the other flavors pop.
You can use pickles or dill pickles. If your capers are stored in salt, rinse them before use. Substitute pickle relish for pickles. - Lemon juice: Adds brightness and makes the recipe light and fresh. Substitute apple cider vinegar for lemon juice.
- Soy sauce: For umami, that bold, savory flavor. Substitute tamari sauce or coconut aminos to make the recipe gluten-free.
- Mustard: You can use American mustard or Dijon mustard. Mustard is essential because it adds a rich, savory, and pungent taste.
- Vegan Mayonnaise: Adds silky and creamy mouthfeel, and makes the dish irresistible. You can use a store-bought vegan mayo or make our quick vegan mayo recipe.
- Fresh herbs: Add in some chopped fresh parsley or dill for freshness. You can substitute dried dill for fresh dill.
How to make vegan tuna
Step 1: Blend the nori sheets in a blender for a few seconds or chop them finely with a knife.
Step 2: Mash rinsed and drained chickpeas until you get a coarse texture. You can use a fork or potato masher.
Step 3: Add finely chopped red onion, celery, capers, pickles, and herbs.
Then add the blended nori sheets, lemon juice, vegan mayo, mustard, soy sauce, salt, and black pepper.
Mix well until combined and creamy.
Important tip about the chickpeas
It will take you a couple of minutes to mash all chickpeas. Make sure there aren’t any whole chickpeas in the mix.
Mashing chickpeas in an oven dish rather than in a bowl is easiest. A bowl has tall edges that get in the way.
Depending on the brand, some canned chickpeas can be harder than others. If you think your canned chickpeas are too hard and you struggle to mash them, boil them in water for 10 minutes to soften them.
Although we do not recommend it, you could mash the chickpeas with a food processor. If so, pulse the chickpeas; do not blend continuously, or you’ll end up with hummus instead.
Serve it as…
- Appetizer: in lettuce leaves, on canapés and slices of cucumber, or to stuff cherry tomatoes.
- Sandwich: with a slice of tomato, lettuce, and cucumber.
- Filling for a baked potato or sweet potato for a healthy lunch.
- As a salad in bowl with bread and lettuce.
- Vegan tuna melt with non-dairy cheese slices.
More easy vegan recipes
If you tried this vegan tuna recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Vegan Tuna
Ingredients
- 2 cans (15 ounces each) chickpeas drained and rinsed
- ⅓ cup vegan mayo
- 1 tablespoon soy sauce
- 1 tablespoon mustard
- 2 sheets nori 1 tablespoon blended
- ½ medium red onion chopped
- 1 stalk celery chopped
- 1 handful fresh parsley or dill, chopped
- ½ lemon the juice
- 1 tablespoon pickles or capers, chopped
- 2 pinches salt or more to taste
- 2 twists black pepper
Instructions
- Blend 2 sheets nori in a blender for a few seconds or chop them finely with a knife.
- Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher.
- Add ½ medium red onion, 1 stalk celery, 1 tablespoon pickles, and 1 handful fresh parsley, all chopped. Then add the blended nori sheets, the juice of ½ lemon, ⅓ cup vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, 2 pinches salt, and 2 twists black pepper.Mix well until combined and creamy.
- Serve as:– Appetizer in lettuce leaves, on canapés and slices of cucumber, or to stuff cherry tomatoes.– In a sandwich with a slice of tomato, lettuce, and cucumber.– As filling for a baked potato or sweet potato for a healthy lunch.– As a salad in bowl with bread and lettuce.– Vegan tuna melt with non-dairy cheese slices.
Video
Notes
- Canned chickpeas: substitute dried chickpeas that you previously soaked, then boiled in water until tender. Here’s our guide on how to cook chickpeas from scratch.
- Red onion: substitute shallot or spring onions.
- Pickles: substitute capers.
- Lemon juice: substitute apple cider vinegar.
- Soy sauce: substitute tamari for gluten-free.
- Mustard: you can use American or Dijon mustard.
- Parsley: substitute fresh or dried dill.
- Chickpeas: Mash chickpeas thoroughly, ensuring no whole ones remain. Use an oven dish instead of a bowl for easier mashing. If chickpeas are too hard, boil them for 10 minutes. A food processor can be used, but pulse instead of blending to avoid making hummus.
- Nori: Nori sheets are added to give a sea flavor to the vegan tuna. If you don’t have or don’t like nori seaweed you can omit it. The best way to add nori is to blend the sheets in a blender at full speed until the sheet turns into dust or flakes. You can store the leftover nori flakes into an airtight container for months, and use it sprinkled on salads or other meals
- Make ahead: You can make vegan tuna up to 3 days ahead.
- Refrigerator: Store leftovers in an airtight container in the fridge for three days.
- Freezer: We don’t recommend freezing, but if you do so, do it in a freezer-friendly container, then thaw in the refrigerator. Do not freeze multiple times.
Nutrition
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Incroyable ! 😍
I try this recipe with not so much faith ( cause 1st visit on this website) and could not find the industrial vegan thuna we can find at french supermarkets. So… I try.
And then… I tasted it… 🤪
Bravo.
Merci!
Hi Sébastien,
Merci, I’m very happy you liked the homemade vegan tuna – I also prefer it to store-bought products 🙂
Thank you for leaving a comment, and warm welcome here.
Best, Louise
This recipe is OMG delicious!!!!
Wonderful, Melissa! I’m so happy you liked the chickpea mash 🙂
Thanks for leaving a comment. Kindest,
Louise
I would love to try this recipe. ❤️
So happy you feel like trying it! Let me know how it turns out for you!
Kindest, Louise
This is very, very good. I used a can of chickpeas I accidentally froze, which actually made the mashing so much easier. Thank you from me an on behalf the still living tuna fish everywhere!
Hi Mona,
I’m delighted you liked the chickpea mash salad! Great that you could put your frozen chickpeas to good use 🙂
Have a great week ahead. Kindest, Louise
OMG, delish. I look forward to trying your other recipes that I’ve pinned.
Hi Carolyn, I’m happy you liked the chickpea mash 🙂 Thanks for following along ❤️
Loved it! My new favorite sandwich filler. Thank you for the recipe. 🙂
I’m delighted to hear! Cheers, Louise
This is my new favourite website… I only discovered you last week but I’ve already made four of your recipes – zucchini salad, pasta alla Norma, zucchini soup and the chickpea tuna – and they were all absolutely delicious. I’m never happier than when I’m in the kitchen so I’m really enjoying trying out all these new recipes. Thanks a lot!
Hi Ian!! Warm welcome, we’re so happy you’re here and that you liked the food! Thanks so much for your happy message, it made us both smile. Cheers from both of us!
I tried the vegan mayo and it was a hit! … even with some skeptical relatives. I used it in coleslaw and it was good!
The vegan tuna was also very good! I added some quinoa to up the protein profile. It’s now added to my meal staples.
Hi Jacqueline, I am delighted to hear that you and your family liked the tuna. Greatest compliment that we can get, really 🙂 Happy to hear you’re pairing it with some of your favorite staples. Take care, Nico
Chef Nico sei il numero UNO! Delicious satisfying recipe.
Thank you for sharing your art of cooking and making many Italian dishes “cruelty free”.
Ciao Gianni! Aww, you are very kind – thank you for your kind words and for being here! Comments like these make our day. Cheers, Nico
Amazing!!!! My family has been Plant-based for almost 3 years now, and this is the Best chickpea tuna recipe that’s I’ve made so far. All of your recipes are top notch…..Thank you Nico!
Ciao Franco, thanks so much for leaving a comment! I’m delighted you like the tuna, and my recipes in general. Your support means a lot! Have a great day! Nico
This vegan tuna is excellent! It hits the flavor profile of traditional tuna so well. This will be my family’s go-to “tuna” recipe from now on. Thanks so much for sharing this recipe with us!
Buonissimo!! Adding the nori really adds another notch of flavor.
Grazie Patricia! Yes, it helps with the “sea-vibe”! I’m so happy you like it. Cheers, Nico