Vegan Chickpea Salad (No Mayo)

The recipe is a vegan version of the classic tuna salad, but this version uses mashed chickpeas that work great as a base for the dish.  Instead of mayo, our recipe combines tahini with dijon mustard to add tanginess and a creamy texture to the chickpea salad.

Enjoy the plant-based recipe as a dip with crackers or as a chickpea salad sandwich with no mayo.  For more no-cook meal ideas, try a hummus cucumber sandwich, vegan curry chickpea salad, vegan toast (with sweet and savory ideas), or vegan avocado toast (with 25 topping ideas). My recipe for quinoa zesty salad with black beans requires cooking quinoa, but it still works great for a simple meal.

Recipe features

• Vegan/vegetarian, plant-based, oil-free, and dairy-free!
• Easy and quick to make!
• Can be made in advance, making the recipe great for meal prep!
• No mayo is needed!
• Customizable!

Ingredients and substitutions

The vegan chickpea no tuna salad sandwich recipe uses simple ingredients, but please see the recipe card below for a full list and the exact measurements.

Chickpeas - For this recipe, we’ll mash the chickpeas to form the base of the vegan chickpea tuna salad.  Mash them to be smooth or leave some chickpeas whole for a chunkier texture.  For more recipes with chickpeas, try this couscous chickpea bowl or a vegan rice salad with chickpeas.

Tahini and water - The tahini gives the mashed chickpea salad a nutty, earthy flavor and a creamy texture, removing the need for mayo.  The water helps thin out the tahini, providing a creamy texture and cutting down on the amount of tahini needed for the recipe.

The tahini can be replaced with vegan mayo.  I haven’t tested it, but hummus or dairy-free yogurt would probably work well too.  If you do substitute with any of these, I would skip the maple syrup.  I would also leave out the tablespoon of water if you substitute the tahini with any of these options.

Dijon mustard - The mustard gives the sandwich a tangy flavor and an acidic component.  The dijon-style mustard can be replaced with yellow mustard.

Maple syrup - This gives the oil-free chickpea salad a subtle sweetness to balance the slight bitterness of the tahini.  If you substitute the tahini with mayo, hummus, or yogurt, I would skip the maple syrup.  Taste the chickpea salad and add it if you want to.

Celery - The celery is for the texture, so it can be replaced with another crunchy vegetable.  If you do substitute it, whatever you choose may alter the taste and texture of the chickpea salad.  Red bell pepper will add some crunch while also making the salad a little sweeter.  Diced cucumber will also add some crunch, but it has a higher water content, so it might introduce more liquid into the smashed chickpea salad.

Pickles - This replaces the pickle relish usually found in tuna salad.  Use your favorite pickle brand.

Dill weed - This is simply dried dill leaves and adds a slight anise-like flavor.  The teaspoon of dill weed (dried dill leaves) can be replaced with about 1 tablespoon of fresh dill.

The dried dill can also be substituted with chives.  It’s not the same flavor, but if you don’t have dill or just don’t like it, the chives will still add a little something extra to the chickpeas.

Tips

• Be sure to drain and rinse the chickpeas well.
• Finely dice the celery to not have large chunks.
• The recipe can be easily doubled or tripled.
• Buy tahini with only one ingredient: sesame seeds.  There may be natural oil separation, which is normal. Stir the tahini to combine the separated oil back into the paste.  Make sure to stir the tahini before measuring the needed amount for the recipe.

How to make vegan chickpea salad without mayo

Start by draining and rinsing the can of chickpeas.  Mash the chickpeas in a bowl using a fork or a potato masher.  Then add the diced celery and pickle to the mashed chickpeas along with the rest of the ingredients.  After mixing the salad, taste for seasoning. 

To fit your unique preferences, does it need more salt, pepper, tahini, or Dijon mustard?  Some brands of dijon-style mustard are milder than others.  For example, my store brand is milder than Grey Poupon Dijon mustard, so if I’m using the store’s brand, I add more.

If it’s too dry, add a tablespoon of tahini, water, or pickle juice at a time to reach your desired texture.

Storage

Store the leftover vegan chickpea tuna salad in the refrigerator in an airtight container for about 4-5 days.

Frequently asked questions

Related recipes 

• Chickpea buffalo dip
• Curry chickpea salad wrap
• Tahini soba noodles

I hope you enjoy this recipe for an oil-free creamy chickpea salad sandwich! If you like the recipe, feel free to rate it and leave a comment.