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Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
5 mins
This vegan "tuna" salad is proof that when it comes to mayo-based salads, the magic is in the fixin's. When we say you won't miss the tuna, we mean it; this creamy, zingy, crunchy salad will satisfy all your canned fish cravings. We like to keep a can of chickpeas in our pantry at all times so this easy lunch is always only 5 minutes away.
Once you've mastered this recipe, make it your own! Here are some of our favorite add-ins:
curry powder + golden raisins + cilantro
taco seasoning + pickled jalapeños + cubed avocado
basil + olives + sun-dried tomatoes
Made this? Let us know how it went in the comment section below!
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Ingredients
- 1 1/2 cups
chickpeas (from 1 15-oz can), drained and rinsed
- 3 Tbsp.
vegan mayonnaise
- 1 Tbsp.
dijon mustard
- 1
stalk celery, finely chopped
- 1/4
small red onion, finely chopped
- 1 Tbsp.
freshly chopped dill
Kosher salt
Freshly ground black pepper
To serve:
Sliced bread
Butter lettuce
Dill or bread and butter pickles
Sliced tomatoes
Directions
- Step 1In a medium bowl, use a fork or potato masher to mash the chickpeas into irregular sized pieces. (A few left whole is ok!)
- Step 2Add remaining ingredients and stir to combine. Season with salt and pepper to taste.
- Step 3Assemble sandwiches on bread topped with lettuce, pickles, and tomato.
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