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Vegan Chickpea Tuna Mayo

This vegan chickpea tuna mayo makes for a perfect sandwich filler, baked potato topper or side!

Vegan Chickpea Tuna Mayo #chickpea #salad #dairyfree #plantbased #mayo

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!

Vega Chickpea Tuna Mayo Mashed Chickpeas #chickpea #mayo #salad #vegan #recipe #dairyfree

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.

Vegan Chickpea Mayo Salad Sandwich #vegan #chickpea #mayo #salad #dairyfree #plantbased

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!

Vegan Chickpea Tuna Mayo Ingredients #chickpea #mayo #salad #vegan #recipe

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.

Mashed Chickpeas Vegan Tuna Mayo

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!

Vegan Chickpea Tuna Mayo Salad #vegan #chickpea #mayo #salad #dairyfree

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

Vegan Chickpea Tuna Mayo Salad on Sourdough #vegan #chickpea #salad #mayo #dairyfree #sandwich

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 FacebookPinterest and Instagram – I’d love to see you all there!


Vegan Chickpea Tuna Mayo #chickpea #salad #dairyfree #plantbased #mayo

Vegan Chickpea Tuna Mayo

Yield: 2
Prep Time: 5 minutes
Total Time: 5 minutes

This vegan chickpea 'tuna' mayo is the perfect sandwich filler, baked potato topper or side! Super easy to make and ready in 5 mins!


  • 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


  1. 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.
  2. Finely chop the red onion, celery and roughly chop the capers. Add to the mashed chickpeas.
  3. Add the vegan mayo, juice of half a lemon, mustard, garlic and parsley. Give it a good stir until all combined.
  4. Taste and season with salt and black pepper and serve!


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

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale


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


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


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!


Tuesday 21st of September 2021

Hi Lydia, I really appreciate you leaving a comment! So glad you enjoyed it so much :) Tamsin xo


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!


Monday 23rd of August 2021

Hi Nicole, thank you for your comment! So glad you enjoyed it, that addition sounds great :) Tamsin xo


Tuesday 16th of March 2021

This recipe is wonderfully delicious, don't miss tuna anymore!


Wednesday 17th of March 2021

Hi Tish, thank you, so glad you enjoyed it :) Tamsin xo


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!

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