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Vegan chickpea salad with no mayo is a quick and creamy plant-based lunch made with mashed chickpeas, tahini, Dijon mustard, pickles, and dill. It has a tangy, savory flavor and a creamy texture without using any mayo. It's a simple recipe for easy lunches and meal prep.
This plant-based chickpea salad is inspired by classic tuna salad. It's an oil-free recipe that's easy to customize and made from mainly pantry ingredients. Mash chickpeas to create a hearty vegan base that works great in sandwiches, wraps, lettuce cups, or served with crackers. Tahini and Dijon mustard add richness and tang while keeping the recipe simple and wholesome.
For more simple 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. If you don't mind a little cooking, black bean quinoa salad is another fresh and easy option. For even more inspiration, check out my dairy-free lunch ideas or easy healthy vegan dinners.
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Recipe features
- Vegan, plant-based, oil-free, and dairy-free
- Quick and easy to make
- Great for meal prep and make-ahead lunches
- Creamy and flavorful with no mayo needed
- Easy to customize with different add-ins and serving options
Ingredient notes and substitutions
The chickpea "tuna" salad recipe uses simple ingredients, but please see the recipe card below for a full list and exact measurements.
Chickpeas - Drain and rinse one can of chickpeas, then mash them to form the base of the vegan "tuna" salad. Mash until mostly 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 - Tahini gives the chickpea salad a creamy texture and a subtle nutty flavor, so there's no need for mayo. Water helps thin the tahini and keeps the mixture creamy, so you need less tahini.
Hummus, dairy-free yogurt, or vegan mayo can be used instead of tahini. If you use one of these substitutes, skip the maple syrup and leave out the tablespoon of water. Hummus will give a milder flavor, dairy-free yogurt makes a lighter version, and vegan mayo gives a richer flavor.
For the best flavor and texture, buy tahini made with only sesame seeds. Natural oil separation is normal, so stir it well before measuring.
Dijon mustard - Dijon mustard adds tang and acidity. It can be replaced with yellow mustard, but the flavor will be a little different. 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 instead, I may add more than the recipe calls for.
Maple syrup- Maple syrup adds a little sweetness to balance the slight bitterness of the tahini. If you use mayo, hummus, or dairy-free yogurt instead of tahini, you may want to skip the maple syrup.
Celery - Finely diced celery adds crunch, but it can be replaced with another crisp vegetable. Red bell pepper adds crunch and a little sweetness, while diced cucumber also adds crunch but may make the chickpea salad a bit wetter because of its higher water content.
Pickles - This replaces the pickle relish usually found in tuna salad. Use dill pickles for a tangier flavor and sweet pickles for a sweeter salad.
Dill weed - Dill adds classic herby flavor. Use about 1 tablespoon of fresh dill instead of 1 teaspoon dried dill weed. Chives can also work if you do not have dill, though the flavor will be different.
Tips for the best texture
Chunkier texture - leave more chickpeas whole.
Creamier texture - mash more of the chickpeas into the tahini mixture.
Too dry - add tahini, water, or pickle juice 1 tablespoon at a time.
Too wet - add more mashed chickpeas or chill it briefly.
Variations
Mediterranean-inspired: Skip the pickles, celery, and dill. Then add diced Kalamata olives, diced red bell pepper, finely diced red onion, and dried basil.
Tuna-style: Add dulse or nori flakes
Lemon herb: Add lemon zest, fresh parsley, or fresh dill instead of dried, or substitute the tahini with lemon herb tahini.
Dill pickle: Add more pickle and a splash of pickle juice.
Curry: Add curry powder and raisins or diced apple, skip the dill, or try curry chickpea salad.
Veggie-packed: Add diced red onion and shredded carrots.
How to make vegan chickpea "tuna" salad without mayo
1. Start by draining and rinsing the chickpeas, then mash them in a bowl with a fork or potato masher.
2. Add the diced celery, pickles, tahini, dijon mustard, water, maple syrup, dill, garlic powder, salt, and pepper. Then stir until combined.
3. Taste and adjust to your liking. Depending on the brand, some Dijon mustards are milder than others, so you may want a little more for extra tang.
4. If the chickpea salad seems too dry, stir in tahini, water, or pickle juice 1 tablespoon at a time until it reaches your preferred texture.
Serving suggestions
There are plenty of ways to enjoy this vegan chickpea salad, whether you want an easy sandwich, a light lunch, or a simple snack.
Sandwiches and wraps
- Serve it on whole-grain bread with lettuce, tomato, and red onion
- Add it to a wrap with greens and shredded carrots
- Spoon it into pita pockets with sliced cucumbers and sprouts
Light lunches
- Use it in lettuce wraps
- Spoon it over a bed of greens
Snacks
- Serve it with cucumber slices or carrot chips
- Try it with crackers or toast
Storage and meal prep
Storage - Store the vegan chickpea salad in an airtight container in the refrigerator for 4 to 5 days and stir before serving. If it thickens in the fridge, add a small splash of water or pickle juice to loosen it.
Meal prep - This recipe is great for meal prep and easy make-ahead lunches. For the best texture, store the chickpea salad separately from the bread, wraps, or lettuce leaves and assemble just before serving. Enjoy it all week in sandwiches, wraps, lettuce cups, or with crackers and fresh vegetables.
Vegan chickpea salad FAQs
Yes, but the texture and flavor will be a little different. Tahini makes the chickpea salad creamy and adds a subtle, nutty flavor, but you can still make it without it. Try replacing it with hummus for a similar creamy texture, or use an unsweetened dairy-free yogurt for a lighter option. Skip the maple syrup if you substitute the tahini. Mashed avocado may also work, but it will change the flavor more and won't keep as long. You may need to add lemon juice if using avocado.
To give chickpea salad more of a classic tuna-style flavor, try adding dulse flakes. If you can't find those, nori sheets that are used to make sushi can be substituted. Grind the sheets up using a spice grinder or crumble them up. Add them in after mashing the chickpeas when you add the rest of the ingredients. Dulse is saltier than nori, so you might want to hold off on the pinch of salt.
Yes, the recipe works great for meal prep. Store the prepared chickpea salad in an airtight container for about 4 to 5 days in the refrigerator.
Yes, cooked dried chickpeas can be used instead of canned. Just make sure they're fully cooked and tender so they mash easily. Keep in mind that home-cooked chickpeas can vary a little more in size and texture, so the chickpea salad may turn out slightly thicker or softer depending on how they were cooked. If needed, adjust the texture with a small splash of water, pickle juice, or a little more tahini.
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I hope you enjoy the recipe! If you did, feel free to rate it and leave a comment.
This was originally posted on September 10, 2018.
PrintRecipe
Vegan Chickpea "Tuna" Salad (No Mayo)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Vegan chickpea salad with no mayo is a quick and creamy plant-based lunch made with mashed chickpeas, tahini, Dijon mustard, pickles, and dill.
Ingredients
- 1 (15 ounces/425 g) can of chickpeas, drained and rinsed
- ¼ cup (45 g) diced dill pickle (or use your favorite type of pickle)
- 1 celery rib, diced
- 2 tablespoons tahini
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon water
- 2 teaspoons maple syrup
- 1 teaspoon dill weed (dried dill leaves)
- ¼ teaspoon garlic powder
- Pinch of salt and pepper, or to taste
-
For serving: whole grain bread, tomatoes, and lettuce
Instructions
- Drain chickpeas and mash them in a bowl with the back of a fork or potato masher.
- Then add the rest of your ingredients to the mashed chickpeas.
- Stir everything until combined. While stirring, I mash more of the chickpeas into the tahini/mustard mixture to make it creamier.
- Taste for seasoning, and adjust to your preferences. If it's too dry, add a tablespoon of tahini, water, or pickle juice at a time to reach your desired texture.
Notes
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, and stir the tahini before every time you measure the needed amount for a recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: no-bake
- Cuisine: American
Michelle says
Trying my best to cook oil-free and found this recipe. My regular recipe for chickpea salad has vegan mayo which is highly processed.
Made it twice so far.
The first time I made it exactly per the recipe and it was wonderful, so yummy!
The second time around I ran out of maple syrup so I left that out, and for some reason it was extra thick so I loosened it up with a squeeze of a half of a lemon. This was so delicious as well!
Thanks for sharing the recipe. Just sent it to my daughter at college:)
Allie says
I'm so glad you enjoyed the recipe and that the lemon juice worked. Thank you for leaving a comment!
Logan says
This was a big hit with my family at lunch today! Plus I don't think I even spent 15 minutes putting some sandwiches together. Highly recommend!
Allie says
I'm glad you like the recipe and that it was a big hit with your family!
Rebecca says
What could I sub the tahini for? Or just leave it out? (Sesame seed allergy:( )
Allie says
You could try sour cream, yogurt, cashew butter, or if you like the flavor of sunflower butter. The chickpea salad will be drier if left out, so you could also try adding a little pickle juice with a smidge more of the mustard so it's not as dry. I hope that helps!
Amanda says
Thanks for the recipe! I enjoyed the addition of tahini and dijon mustard, I'm not a mayo fan.
Allie says
I'm glad you enjoyed the recipe, I'm not a fan of mayo either.