Vegan Chickpea Tuna Salad (Print Version)

Protein-rich chickpea salad served in cucumber boats for a refreshing, light meal or snack.

# What You'll Need:

→ Chickpea Salad

01 - 1 (15 oz) can 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 pickles, 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

→ Cucumbers

13 - 2 large English cucumbers

# How to Make It:

01 - In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture intact.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, dill, capers, garlic powder, salt, and black pepper. Mix well until fully combined.
03 - Taste the mixture and adjust seasoning as needed for optimal flavor balance.
04 - Wash the cucumbers and cut them in half lengthwise.
05 - With a spoon, gently scoop out the seeds from each half to create a boat, leaving enough cucumber flesh for structural integrity.
06 - Pat the cucumber halves dry with a paper towel if excess moisture is present.
07 - Spoon the chickpea salad evenly into the cucumber boats, gently pressing to fill. Serve immediately or refrigerate for up to 2 hours.

# Additional Tips::

01 -
  • It tastes indulgent and protein-packed but requires zero cooking, making it perfect for rushed weeknights or outdoor meals.
  • The textured chickpea filling stays interesting with every bite thanks to the play of dill, pickles, and mustard creating layers you don't expect in something so light.
02 -
  • Don't skip rinsing the canned chickpeas thoroughly; that starchy liquid is what separates a creamy, pleasant filling from something grainy and unpleasant.
  • English cucumbers are essential here because their thin shape and fewer seeds mean you get more usable boat and less scooping, plus they hold their shape better than regular cucumbers.
03 -
  • Buy English cucumbers a day or two before you plan to use them so they're at peak crispness and haven't started to lose their firmness.
  • If your vegan mayo is cold from the fridge, let it sit out for a few minutes before mixing so it incorporates smoothly and doesn't create lumps in the filling.
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