Vegan Chickpea Tuna Salad (Printable)

Protein-rich chickpea salad paired with crisp cucumbers for a fresh and tasty vegan dish.

# What You Need:

→ Chickpea Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon fresh lemon juice
05 - 2 tablespoons red onion, finely chopped
06 - 2 tablespoons celery, finely chopped
07 - 2 tablespoons dill pickle, finely chopped
08 - 1 tablespoon fresh dill, chopped
09 - 1 teaspoon capers, drained and chopped
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ Cucumber Boats

13 - 2 large English cucumbers

# Directions:

01 - In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down while retaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, dill, capers, garlic powder, salt, and black pepper to the mashed chickpeas. Mix thoroughly until fully combined.
03 - Taste the chickpea salad and adjust salt, pepper, or lemon juice as needed to achieve desired flavor balance.
04 - Wash the English cucumbers and cut them in half lengthwise using a sharp knife on a cutting board.
05 - Using a spoon, gently scoop out the seeds from each cucumber half to create a boat shape, leaving sufficient cucumber flesh for structural integrity.
06 - Pat the cucumber boats dry with paper towels to remove excess moisture if necessary.
07 - Spoon the chickpea salad evenly into each cucumber boat, gently pressing to fill while maintaining the boat shape.
08 - Serve immediately for optimal crispness, or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • Ready in just 20 minutes with zero cooking required
  • Protein-rich chickpeas provide a satisfying meat-free alternative
  • Refreshingly light yet filling enough for a meal
  • Perfect for meal prep and on-the-go lunches
  • Completely vegan and gluten-free
02 -
  • Choose firm English cucumbers for best results—they have fewer seeds and a sturdier structure
  • For meal prep, store the chickpea mixture and prepared cucumber boats separately, assembling just before eating
  • If the mixture seems dry, add an extra teaspoon of vegan mayo or a splash of olive oil
  • To make ahead for parties, prepare everything up to 24 hours in advance but assemble no more than 2 hours before serving
  • For a spicy kick, add a pinch of cayenne pepper or a drizzle of hot sauce to the chickpea mixture
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