Vegan Tuna Salad (Two Easy Recipes!)

Tuna salad, but make it plant-based. Whether you’re into a flaky, seafood-style version with hearts of palm or a chunky, protein-packed chickpea take, this vegan tuna salad delivers all the creamy, tangy goodness—minus the fish.

Tuna salad is one of those nostalgic, creamy, sandwich-stuffing classics—but what if you could skip the fish and still get all that briny, tangy, totally satisfying goodness? That’s exactly what this easy vegan tuna salad recipe delivers. Two versions, same vibe. One is flaky, seafood-inspired, and made with hearts of palm. The other is hearty, protein-packed, and made with chickpeas. Both are easy, satisfying, and 100% plant-based.

So here’s the deal: if you’re after that lighter, flaky texture, hearts of palm makes the best fish-free swap. If you want a chunkier, sturdier, faster-to-make version, mashed chickpeas have you covered. Whichever way you go, this vegan tuna recipe is creamy, tangy, and versatile—perfect for sandwiches, with crackers, or wraps.

Why You’ll Love This Vegan Tuna Salad Recipe

This vegan tuna salad is everything you love about the classic—minus the fish. It’s creamy, briny, just the right amount of tangy, and ridiculously easy to make. Plus, you get to choose your own adventure. Here’s some reasons you’ll love it:

• Flaky & Seafood-Inspired: Hearts of palm gives you that delicate, flaky texture, making it the closest thing to a true tuna swap.
• Chunky & Hearty: Chickpeas make for a sturdier, meal-prep-friendly version that holds up in sandwiches, wraps, or straight from the bowl.
• Quick & Easy: The chickpea version takes 10 minutes max, while the hearts of palm version needs a little more love to develop the perfect texture.
• Perfect for Sandwiches, Wraps & More: Pile it onto toasted bread, stuff it into lettuce cups, or scoop it up with crackers.
• Meal-Prep Hero: Make it ahead, store it in the fridge, and have easy lunches all week.

Whichever version you go for, it’s bold, satisfying, and totally plant-based.

Key Ingredients

Two ways to make the best vegan tuna salad—one flaky, one hearty. Whether you’re craving something light and seafood-inspired or a textured, protein-packed alternative, these ingredients bring all the briny, creamy goodness of classic tuna salad—without the fish. Here’s what you’ll need:

Ingredients for Hearts of Palm Vegan Tuna (Flaky & Seafood-Inspired)

For a flaky, seafood-like texture, hearts of palm makes the perfect base. It’s light, tender, and absorbs flavors beautifully, giving you a realistic tuna swap.

• Hearts of palm: The magic behind that flaky, tuna-like texture. Mild in flavor, it soaks up seasonings like a champ and gives this salad its light, seafood-inspired feel.
• Kelp granules or nori: The secret to that just-from-the-sea taste—without the actual fish. A sprinkle of kelp granules or a few shreds of nori adds that signature briny, umami depth.
• Celery & celery seed: The crunch, the freshness, the unmistakable tuna salad vibe. Celery seed brings the nostalgic seasoning, while fresh celery keeps it crisp.
• Dried dill: Just a touch adds that herby brightness that balances out the creamy mayo and savory flavors.
• Vegan mayo: The key to a perfectly creamy, rich, and satisfying bite. It binds everything together and gives that smooth, classic tuna salad feel.

Ingredients for Chickpea Vegan Tuna (Chunky & Hearty)

If you prefer a heartier, meal-prep-friendly tuna alternative, mashed chickpeas give you a satisfying bite with plenty of protein.

• Chickpeas: The hearty, protein-packed base that makes this version extra satisfying. When mashed, they create a thick, textured salad that holds up beautifully in sandwiches or wraps.
• Tahini: A little nutty, a little creamy, and totally game-changing. It adds depth and richness without overpowering the flavors.
• Celery seed: That small-but-mighty ingredient that brings the nostalgic, classic tuna salad seasoning. It’s the key to making this taste right.
• Red onion & grated carrot (optional): A pop of sweetness, a little crunch, and just enough bite to keep things interesting.
• Plant-based mayo: The creamy, dreamy binder that pulls everything together. Because a good tuna salad needs that smooth, tangy finish.

How to Make It (Two Easy Ways!)

This vegan tuna salad recipe comes together quickly and easily, whether you’re making the flaky, seafood-inspired hearts of palm version or the hearty, protein-packed chickpea version. If you’re going the chickpea route, you’ll be eating in 10 minutes or less. If you’re opting for hearts of palm, you’ll want to give it some oven time to develop the perfect texture.

To Make the Flaky Hearts of Palm Vegan Tuna Salad

• Step 1: Prep the hearts of palm – Drain, rinse, and finely chop. Soak in fresh water for 10 minutes to mellow out any briny taste.
• Step 2: Bake for texture – Drain well, spread onto a baking sheet, and bake at 350°F (175°C) for 20-30 minutes, stirring occasionally. This removes excess moisture and creates the perfect flaky texture.
• Step 3: Mix in the seasonings – Once cooled, gently smash about half of the hearts of palm with a fork. Stir in kelp granules, celery seed, dill, and vegan mayo.
• Step 4: Chill & serve – Let the flavors meld in the fridge for at least an hour (or overnight) for the best results. Then, pile it onto sandwiches, crackers, or wraps.

How to Make the Chunky Chickpea Vegan Tuna Salad

• Step 1: Mash the chickpeas – Drain, rinse, and mash with a fork or pulse in a food processor. Leave some chunks for texture!
• Step 2: Mix in the flavor boosters – Stir in vegan mayo, tahini, red onion, celery seed, grated carrot (optional), dill, and capers until creamy and well combined.
• Step 3: Taste & adjust – Add more salt, capers, or mayo if needed to hit that perfect balance.
• Step 4: Chill or serve immediately – This version is ready to eat right away but gets even better after chilling for an hour.

How To Serve

Now that you’ve made your vegan tuna salad, let’s talk about the best ways to eat it. Whether you went with the flaky hearts of palm version or the hearty chickpea version, this recipe is ready to be piled high, scooped up, or stuffed into something delicious. Here are a few favorite ways to make it happen:

• Classic Vegan Tuna Salad Sandwich: The real ones know—a tuna salad sandwich just hits. Slather it onto toasted sourdough, multigrain, or a bagel, stack on crisp lettuce and juicy tomatoes, and maybe—just maybe—add a few extra pickles for good measure.
• Lettuce Wraps (Light & Fresh!): If you’re keeping things low-carb but still full-flavor, spoon your vegan tuna into crisp romaine or butter lettuce leaves. Bonus points if you hit it with a squeeze of lemon and a little cracked pepper.
• Stuffed Avocados (Creamy + Protein-Packed): Halve a perfectly ripe avocado, remove the pit, and fill it with vegan tuna salad. A sprinkle of smoked paprika or chives takes it to the next level.
• Vegan Tuna Melt (Pure Comfort Food): Spread it onto thick slices of bread, top with vegan cheese, and broil until it’s golden, bubbly, and begging to be devoured. Sourdough, ciabatta, or even a tortilla for a wrap-style melt? No wrong decisions here.
• Salad Topper (Protein-Packed Lunch!): Skip the bread and toss a scoop onto mixed greens, cucumbers, and cherry tomatoes. Drizzle with a simple vinaigrette or your favorite creamy dressing for a quick, refreshing meal.
• Cracker & Dip Spread (Snack-Worthy!): Call it lunch, call it an appetizer, call it the thing you eat while standing at the counter. Spread it onto whole-grain crackers, pita chips, or cucumber slices for the ultimate snacky, no-fork-required situation.
• Sushi-Style Wraps (Creative Twist!): Roll vegan tuna salad into nori sheets with avocado and cucumber, slice it up, and boom—you’ve got a DIY sushi roll moment happening.

FAQs

More Vegan Seafood Recipes To Try

• Crispy Vegan Fish Sandwich
• Vegan Lobster Roll
• Vegan Crab Cake Sliders
• Sushi Burrito

Did you make this vegan tuna salad? Drop a comment and leave a star rating—it helps others find the recipe, and I love hearing what you think!