Vegan tuna is perfect in sandwiches, wraps or with crackers and is ready in 10 minutes or less! Mashed chickpeas have a flaky texture that mimics tuna. It’s a plant based recipe that everyone will love.
Chopped nori sheets add a sea flavor to chickpea tuna that mimics real tuna. When chickpeas are mashed, they become delightfully flaky, becoming the perfect base for vegan tuna salad.
This mock tuna will be a hit with all types of eaters, and is sure to satisfy any tuna sandwich craving.
Ingredients for vegan tuna (with substitutions)
- Chickpeas – No substitute here! I used canned, but you can use from-scratch chickpeas as well.
- Nori – Sheets of nori are added for a sea flavor, but leave them out if you don’t want that taste. I love it both ways!
- Pickle relish – I used dill pickle relish, but sweet pickle relish is good, too. Or simply chop a few pickles up very small.
- Celery – May omit if desired.
- Red onion – I like the flavor added with a little chopped red onion, but you can leave it out.
- Vegan mayo – Homemade vegan mayo or store bought, for that creamy taste.
- Soy sauce – May use tamari for gluten free.
- Black pepper
How to make it
Find the complete recipe with measurements below.
Drain and rinse your chickpeas and add them to a large bowl. Mash the chickpeas with a fork or a potato masher. You don’t want any whole beans left, or very few.
Chop the nori finely. You can also use a food processor or blender, but I found it easiest to simply chop it with a sharp knife. Add the nori and all other ingredients to the bowl.
Stir well. Taste, and add salt as needed.
That’s it! It really couldn’t be easier or faster to make.
My whole family loves this recipe! It’s great for packing in a lunch box, bringing to a picnic, or just as a quick and easy 10 minute meal on busy weeknights.
More chickpea recipes to love
Do you love chickpeas as much as I do? They are so delicious and versatile! Try any of these recipes:
- Chickpea Salad
- Chickpea Burger
- Biscuit Topped Chickpea Pot Pie
- Chickpea Tikka Masala
- 20 Minute Chickpea Curry
How to store leftovers
Store leftover chickpea tuna in an airtight container in the refrigerator for 4 days. It makes a great meal prep recipe for lunches! I do not recommend freezing it.
Vegan tuna melt
To make a tuna melt, spread vegan butter on two slices of bread. Add some vegan tuna and a slice of vegan cheese, then pan fry until warm and melty. Enjoy!
Want more classic sandwiches made vegan?
Vegan Tuna Sandwich
- (2) 15-ounce cans chickpeas, drained and rinsed
- 1-2 sheets nori, finely chopped or blended optional, for a fishy flavor
- 4 tablespoons dill pickle relish
- 1/4 cup celery, chopped small
- 1/4 cup diced red onion optional
- 1/2 cup Vegan Mayo
- 2 tablespoons soy sauce, or tamari for gluten-free
- few shakes black pepper
- salt, to taste
- In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed.
- If using nori for a fishy flavor: Finely chop 1-2 sheets of nori, or use a blender/food processor to chop it up into very small pieces. I found it easiest to simply chop it up with a sharp knife on a cutting board.
- To the bowl with the chickpeas, add the nori, pickle relish, celery, onion, mayo, soy sauce and black pepper. Stir well to combine and add salt, to taste.
- Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together. You can also enjoy it right away.
- Serve on sandwiches, with crackers, on salads on make a tuna melt with some vegan cheese. Enjoy!
- Leftovers: Keep chickpea tuna in a covered container in the refrigerator for 4 days.
- If you don’t want any fishy flavor, just leave out the nori. I like it both ways!
- For gluten free, use tamari instead of soy sauce.
- Nutritional information is for the vegan tuna only, not including bread or whatever you serve it with.
- For vegan tuna melts, spread vegan butter on two slices of bread. Add some tuna and a slice of vegan cheese, then pan fry until warm.
*This recipe was originally published in May 2018, and has been republished with new photos and writing.