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
Vegan tuna salad is a plant-based alternative to traditional tuna salad, made without fish. This recipe offers two versions: one with flaky hearts of palm for a seafood-like texture, and another with mashed chickpeas for a hearty, protein-packed option. Both are seasoned with classic tuna salad flavors like celery, dill, and vegan mayo for that creamy, tangy bite.
Yes! Chickpea tuna salad is high in plant-based protein, fiber, and healthy fats while being naturally free of mercury and heavy metals found in fish. Chickpeas offer steady energy and gut-friendly fiber, while ingredients like tahini or vegan mayo allow you to control the richness. Use mashed avocado for a more wholesome, healthier twist.
If you’re not a fan of celery, swap it out for finely diced cucumber, shredded carrots, or even chopped pickles for crunch. You can also add a pinch of celery seed to keep that signature tuna salad flavor without the texture. The beauty of this recipe is how easy it is to customize to your taste.

More Vegan Seafood Recipes To Try
Did you make this vegan tuna salad? I’d love to hear what you think! Drop a comment and leave a star rating—it helps others find the recipe, and I love hearing what you think!
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Vegan Tuna Salad (Two Ways! – Hearts of Palm & Chickpea)
- Total Time: 10-45 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This vegan tuna salad hits all the right notes—creamy, tangy, and totally satisfying—without the fish. Go for the flaky hearts of palm version if you want something light and seafood-inspired, or opt for the hearty, protein-packed chickpea version for a classic, no-fuss tuna swap. Either way, it’s perfect for sandwiches, wraps, or straight from the bowl with crackers.
Ingredients
Hearts of Palm Vegan Tuna
- 14-ounce can hearts of palm, drained
- ½ teaspoon kelp granules
- ½ teaspoon dried dill
- ¼ teaspoon celery seed
- 2–3 tablespoons celery, thinly sliced
- 2 tablespoons vegan mayo
Chickpea Vegan Tuna
- 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons vegan mayo
- 1 tablespoon tahini
- 1 tablespoon red onion, finely minced
- 1 tablespoon capers
- ¼ cup grated carrot (optional)
- 1 teaspoon celery seed
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
Instructions
How to Make Hearts of Palm Vegan Tuna
- Finely chop up the hearts of palm, then place into a fine-meshed sieve and rinse under cold water. Transfer to a fresh bowl of water and soak for at least 10 minutes.
- While soaking, preheat your oven to 350°F (175°C) and line a baking sheet with a Silpat or parchment paper.
- Drain the hearts of palm well, pressing gently to remove excess water (without smashing them).
- Spread them evenly on the baking sheet and bake for 20-30 minutes, stirring every 10 minutes to release steam (but don’t let them brown).
- Gently smash about half of the hearts of palm with a fork, then transfer everything to a bowl.
- Stir in the kelp granules, celery seed, and dill. Fold in the celery and vegan mayo until well combined.
- Refrigerate for at least 1 hour (or overnight) to let the flavors blend. Serve chilled on sandwiches, wraps, or with crackers.
How to Make Chickpea Vegan Tuna
- Mash chickpeas with a fork or pulse in a food processor until slightly chunky.
- Stir in vegan mayo, tahini, red onion, capers, celery seed, dried dill and salt until well combined.
- Fold in grated carrot (if using).
- Taste and adjust seasoning if needed.
- Serve immediately or refrigerate for an hour to let the flavors meld.
Notes
Storage & Meal Prep Tips
- Let it chill for the best flavor: The hearts of palm version gets even better overnight, so if you have the patience, let it rest. (Think of it like a fine wine… but, you know, tuna salad.)
- How long does it last? – Store in an airtight container for up to 4 days in the fridge. The chickpea version holds up best, while hearts of palm may soften slightly over time—but the flavor stays on point.
- Freezing? Ehhh, not ideal. – Mayo-based salads don’t love the freezer. If you really want to try, freeze it without mayo and stir in a fresh batch when serving.
Customization Ideas
- Want extra briny, seafood vibes? – Stir in chopped capers, a squeeze of lemon, or an extra sprinkle of kelp granules.
- Crunch factor craving? – Toss in chopped pickles, extra red onion, or shredded carrots for more bite.
- Prep Time: 10-15 minutes
- Cook Time: 0-30 minutes
- Category: Lunch, Dinner
- Method: Baked
- Cuisine: American
Tiffany says
I like much better than chickpea salad for this application. I will do this in the future. Chickpeas are cheaper of course, but palm hearts are a winner here.
Deborah Z says
One more question: Can I use Nori sheets for vegan tuna salad or is the dulse a really different flavor?
erinwyso says
Deborah, I think nori sheets would be okay if you add a little extra salt … I hope you enjoy!
Kathleen says
This recipe is UTTERLY DELICOUS! Didn’t care for hearts of palm until this recipe; baking them helps with the texture (for me). I LOVE this & tell people to stop by this blog for FABULOUS recipes!
erinwyso says
So happy you enjoyed, Kathleen, and thank you for your kind feedback + sharing the site with others!
Amy Doo. says
How long does this keep in the refrigerator? Does this freeze well? I’m considering making this for a brunch potluck, so I need to make enough for 12 people (or at least 12 bagels), and given my small oven, it would make more sense to prepare this in advance.
erinwyso says
Amy, it’s best to use this within a few days. I would not recommend freezing it — I suspect it would get very mushy once thawed.
Elisa Hernandez says
Hey! This is a wonderful recipe, thank you so much for sharing! I can't wait to see what you come up with next:)
Anonymous says
Nobody asked about the little rounds of bread, how do you make those?
erinwyso says
They are made by using a biscuit cutter with regular 'ol slices of bread.
Sandra says
Looks mouthwatering!
Anonymous says
Never having tasted hearts of palm before, I made this for the first time a few weeks ago. I didn't have celery seed or kelp granules, but did have sushi wraps on hand (which I finely chopped). It was so good, I ate it straight from the bowl I made it in. My mom, a real tuna salad sandwich lover, really enjoyed it.The second time I made this I didn't bake the hearts, and that makes it or breaks it for me. The brine-y flavor was still to prevalent. I baked the hearts last night, and the recipe was back to fan-friken-tastic!
erinwyso says
I am thrilled you and your mom enjoyed this! Thanks for sharing your comments here. I agree with you on the brininess — I dislike the taste too, although some people like it!
Leila A. Fortier says
I served these last night with your minted pea soup! The texture was so interestingly spot-on compared to tuna! As always, the presentation sold me. I just love arranging these meals. I don't know if you purchased bread that was circular like that, but I used a biscuit cutter to get the same result. Funny that you had just come out with this recipe right after I tried your chickpea salad sandwich (which I will write on in a minute).
erinwyso says
Yes, that what I did too with some soft vegan potato bread. It made everything taste light, fluffy and la-de-dah fancy! Thanks for trying it out and your kind feedback,Leila!
Randi (laughfrodisiac) says
So interesting, to use hearts of palm instead of chickpeas like I use in every possible kind of salad! I can't wait to try this.
Kristen Kelley says
When I fell off the vegetarian wagon years and years ago, tuna on toast was a staple for me. I ate it way more than I should have. I'm suprised that I never got mercury poisoning! After "waking up" and going vegan, I did still miss it. I just pretty much brushed it off, figuring there was nothing that would take it's place. Though you are clear that it won't fool anyone, I think that this will foot the bill for me 🙂
erinwyso says
I hope you enjoy, Kristen!
LittleMonsterx14 says
wow this is amazing! i have actually been missing tuna, I have never found a good substitute, i'll need to add this to the must try list!
Abby Bean says
What a great idea for texture; it looks really appealing.
Kristina @ spabettie says
these sandwiches are too cute!
I love hearts of palm – isn't it eerie how closely it can resemble a tuna or chicken? I like the tang, but I also love how you took steps to remove it!
erinwyso says
Thanks Kristina! Yes, the flakiness is spot on! I like the tang of hearts of palm in vegan crab cakes, but something about it in this application just didn't work out — I think it just competed too much with the mayo!
CM says
This is really intriguing! I used to buy "tuno" in a can, years and years ago too, and I was a little bummed when it just disappeared. I also make a chickpea version of a "tuna" sandwich spread, but never thought of using hearts of palm. I will have to try this out! Thanks!
veganmiam.com says
That looks nearly like tuna salad 😉 it used to be my favorite before I became a vegan 🙁 but I'm glad there are so many vegan alternatives to make nostalgic creamy salads!