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Vegan No Tuna Salad

This Vegan No Tuna Salad has just the texture and flavor you'd expect - but with no tuna! It's a tasty mix of chickpeas, kelp, and spices, perfect for any sandwich or appetizer.
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 99kcal


  • 1 can chickpeas, drained (15 oz)
  • ¼ cup vegan mayo
  • ¼ cup diced celery
  • ¼ cup diced red onion
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ½ tbsp. kelp granules
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste


  • Place the chickpeas into a medium bowl and roughly mash them with the back of a fork or a potato masher, until they reach the desired consistency (leave some chunks for texture).
  • Add the chopped celery and onion, vegan mayo, kelp granules, and the spices to the chickpeas and mix well.
  • Make a sandwich, wrap, or lettuce boats with this Vegan No Tuna Salad.



Way to serve

Wrap or Sandwich. You can serve this Vegan No Tuna Salad on bread or insides of a tortilla. It goes really well with tomatoes, lettuce, pickles, and/or avocado for a filling and delicious meal.
Lettuce Boats. You can use your favorite lettuce, such as romaine, iceberg, or butter lettuce leaves, to create a lettuce boat to hold this No Tuna Salad. Then add some extra veggies on top for extra flavor.
As an appetizer. Slice cucumbers and top them with this salad to make them into cute bites to serve before a meal or on a buffet table. To brighten them up, top each with some fresh herbs.

How to store

Vegan No Tuna Salad makes a great make ahead option because it tastes great days after. Place this salad in an airtight container and store it in the refrigerator. You can keep it in there for 5-6 days before serving.


Calories: 99kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg