This vegan chickpea tuna mayo makes for a perfect sandwich filler, baked potato topper or side!
It’s super easy to make, perfectly creamy and so delicious! And of course completely fish free.
Chickpeas are mashed to a tuna like consistency and are a great protein packed and healthy alternative!
What you need for this vegan chickpea mayo:
- 1 tin chickpeas
- 3 tbsp vegan mayo (follow your heart is my favourite)
- 1/2 red onion
- 1 celery stick
- 1 tbsp capers
- 1/2 lemon
- 1 tsp wholegrain mustard
- 1/2 tsp garlic powder
- Salt and black pepper
You can then add any extras you like – I love adding sweetcorn. For some cheesiness add a couple of tablespoons of nutritional yeast.
For the fish flavour we are adding capers. They are salty with a tang and add a lot of depth to this recipe.
If you want to add spice try adding some sriracha or chilli flakes! Add mashed avocado for extra creaminess and flavour.
How to make chickpea tuna mayo:
Drain a tin of chickpeas and place in a bowl. With the back of a fork mash the chickpeas. You can either completely mash them or leave some chunks for a bit of texture.
Next finely chop the red onion and celery and roughly chop the capers. Add these to the bowl along with the mayo, lemon juice, mustard, garlic powder.
Give it a good mix until all combined. Taste and season with salt and black pepper!
And there you have it – you’ve made a chickpea mayo salad in less than 5 minutes!
Chickpeas are so versatile – you’ll see them feature in a lot of recipes on the blog!
They’re high in protein making them a great alternative to meat or fish. They’re also packed with vitamins, minerals and fibre.
For convenience I buy tinned chickpeas – they are ready to go whenever you need them. However you can prepare dried chickpeas but this will add to your cooking time!
For the mayo, I always use follow your heart vegenaise. There are a lot of vegan mayos on the market now and I have tried most of them but none compare to the follow your heart one so I will always recommend it!
It’s available in most big supermarkets or health food stores – I usually get it from Sainsbury’s (free from fridge section).
What to serve this chickpea mayo with:
- Add it to a sandwich – toasted sourdough is my go to!
- Add it to a buttery baked potato and add sweetcorn!
- Serve as a side along with other salads – a great addition to a buddha bowl or bbq!
- Turn it into a pasta salad – add macaroni or bows!
For more chickpea recipes you may enjoy these:
Cauliflower and chickpea curry
Chickpea and quinoa stuffed peppers
Moroccan couscous chickpea salad
Curried sweet potato and chickpea patties
As always if you make this vegan chickpea tuna mayo salad be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Vegan Chickpea Tuna Mayo
This vegan chickpea 'tuna' mayo is the perfect sandwich filler, baked potato topper or side! Super easy to make and ready in 5 mins!
Ingredients
- 1 tin (400g) chickpeas, drained
- 1/2 red onion
- 1 celery stick
- 3 tbsp (1/3 cup) vegan mayonnaise
- 1/2 lemon
- 1 tbsp capers
- 1 tsp wholegrain mustard
- 1 tsp garlic granules
- 1 tbsp fresh parsley, finely chopped
- Salt and black pepper
Instructions
- Place the drained chickpeas in a large bowl and mash with the back of a fork until broken down. You can leave some chunks for added texture.
- Finely chop the red onion, celery and roughly chop the capers. Add to the mashed chickpeas.
- Add the vegan mayo, juice of half a lemon, mustard, garlic and parsley. Give it a good stir until all combined.
- Taste and season with salt and black pepper and serve!
Notes
Add it to a sandwich, baked potato or add pasta for a pasta salad!
You can sub the parsley for dill if you prefer.
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Nutrition Information:
Amount Per Serving: Trans Fat: 0g
Jess
Tuesday 31st of May 2022
Hey can’t wait to try can you make it up and leave in the fridge for couple days - will it stay fresh
Tamsin
Tuesday 31st of May 2022
Hi Jess, I don't think it's lasted more than a day in my fridge but it should be absolutely fine for 2-3 days! Just keep it in an air tight container :) Tamsin xo
Lydia
Tuesday 21st of September 2021
I never leave recipe reviews normally.. but wow you gotta make this, I followed the recipe exactly, except I used dried parsley. It was so yummy, except I would maybe use a little less lemon. But wow! Thank you. I missed tuna sandwiches!
Tamsin
Tuesday 21st of September 2021
Hi Lydia, I really appreciate you leaving a comment! So glad you enjoyed it so much :) Tamsin xo
Nicole
Thursday 19th of August 2021
This is great. I have made this a few times now, I usually add a bit of ground up wakame seaweed to make it a bit 'fishy'. Thanks for the lovely recipe!
Tamsin
Monday 23rd of August 2021
Hi Nicole, thank you for your comment! So glad you enjoyed it, that addition sounds great :) Tamsin xo
Tish
Tuesday 16th of March 2021
This recipe is wonderfully delicious, don't miss tuna anymore!
Tamsin
Wednesday 17th of March 2021
Hi Tish, thank you, so glad you enjoyed it :) Tamsin xo
Kezia
Monday 6th of April 2020
This simple and scrumptious sandwich filler is now a go to of mine, I just cant get enough of how good it tastes! I am yet to try it on a jacket potato, but that will be my filling of choice when I fancy one!