Vegan Tuna Salad

by Monique

This easy Vegan Tuna Salad is perfect for sandwiches and comes together with less than 10 ingredients in 5 minutes. A quick go to lunch!

Sandwich on a white plate with lettuce and tomato blurred in the background.

I love a good vegan tuna salad sandwich. For one it requires minimal ingredients and is not only easy but quick to make. It also happens to be a very budget friendly dish!

It’s all the flavors of tuna salad sans the tuna and the fishy taste. Which is most definitely a win win in my book!

This recipe is tasty, easy to make and healthy. It makes for the perfect lunch or easy dinner.

Got 5 minutes to spare? Get to it!

Ingredient Notes:

  • Chickpeas – When using canned chickpeas I generally look for low sodium or no salt added options.
  • Vegan Mayo – You could substitute this with mashed avocado for an oil-free option. Otherwise any brand will work.
  • Dijon Mustard – You could use yellow if you don’t have Dijon but I prefer the flavor of Dijon.
  • Pickles – If you like relish you could also add relish instead of pickles. Whatever brand and type you prefer will work.
  • Sunflower Seeds – They add a nice crunchiness.
  • Lemon – This adds a brightness in flavor that I love!
  • Fixings – I like to serve mine on a seedy bread with lettuce, tomato and red onion.
Labeled ingredients for recipe.

How To Make:

To get started if you are using canned chickpeas rinse and drain them.

Place them into a medium sized bowl and use a fork or potato masher to mash the chickpeas.

Mashed chickpeas in a blue bowl.

You will want to mash them fairly well but I like to leave the mixture a little bit chunky.

Now add the rest of your ingredients and incorporate together. It really is that easy!

Finished vegan tuna salad with all ingredients incorporated together.

If serving as a sandwich scoop a heaping serving onto your bread and serve topped with all your favorite fixings.


How To Use:

  • Sandwiches – Definitely my favorite way to enjoy vegan tuna salad is as a tasty sandwich. Top with lettuce, tomato, onion and even avocado would be divine. This would also be great in pita bread or wrapped in a tortilla as well.
  • Salad – Top your salad with a hearty scoop. The best part, you won’t even need dressing once it’s all mixed up. I have served it over many different types of greens but kale is my favorite.
  • Appetizer – It can also be served as an appetizer along side of crackers, chips, cucumbers, bell peppers and more. It’s very tasty and more unique than a traditional dip.
What Can You Substitute For Mayonnaise?

You could use mashed avocado as a mayonnaise substitute or even some hummus. You could also use a plain vegan yogurt if you have some on hand.

How To Store

Store in an airtight container in the refrigerator for up to 5 days. Make sure to give it a good stir before serving again.

Close up, finished sandwich with vegan tuna salad, tomato, onion and lettuce with more lettuce and tomato blurred in the background.

Other Quick Recipes:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Sandwich on a white plate with lettuce and tomato blurred in the background.

Vegan Tuna Salad

This easy Vegan Tuna Salad is perfect for sandwiches and comes together with less than 10 ingredients in 5 minutes. The perfect quick go to vegan lunch!
Prep Time 5 minutes
Total Time 5 minutes
Course Entree, Salad, Side
Cuisine Gluten-free, Vegan
Servings 2 sandwiches


  • 1-15 oz. can chickpeas drained
  • 2 tbsp. vegan mayo
  • 1 ½ tbsp. dijon mustard
  • ¼ cup diced pickles
  • 3 tbsp. hulled sunflower seeds
  • squeeze of fresh lemon juice
  • salt & pepper to taste


  • sliced bread
  • tomatoes
  • red onion
  • lettuce


  • In medium sized bowl mash your chickpeas well. Make sure you drain the chickpeas before mashing them. You do not want watery chickpea salad!
  • Add mayo & mustard and stir.
  • Fold in pickles and sunflower seeds.
  • Season with salt, pepper and lemon juice to taste. Stir until incorporates.
  • Top your bread slice with a heaping scoop of chickpea salad, top with tomatoes, red onion and lettuce. You can add avocado too for an extra special treat!
  • Enjoy!


  • I prefer pickles in mine as I am not really a relish girl. However, if you want to relish it up I would recommend about 2-3 tbsp. of relish in this recipe.
  • If you want to keep this oil free you can replace the vegan mayo with smashed avocado. 


Calories: 421kcalCarbohydrates: 35gProtein: 16gFat: 26gSaturated Fat: 3gSodium: 960mgPotassium: 449mgFiber: 12gSugar: 1gVitamin A: 65IUCalcium: 106mgIron: 4mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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