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A creamy vegan tuna salad made with hearts of palm, served in a small white ramekin.

Vegan Tuna Salad (Two Ways! – Hearts of Palm & Chickpea)


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5 from 5 reviews

  • Author: erin wysocarski
  • 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
  • 23 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 

  1. 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.
  2. While soaking, preheat your oven to 350°F (175°C) and line a baking sheet with a Silpat or parchment paper.
  3. Drain the hearts of palm well, pressing gently to remove excess water (without smashing them).
  4. 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).
  5. Gently smash about half of the hearts of palm with a fork, then transfer everything to a bowl.
  6. Stir in the kelp granules, celery seed, and dill. Fold in the celery and vegan mayo until well combined.
  7. 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  

  1. Mash chickpeas with a fork or pulse in a food processor until slightly chunky.
  2. Stir in vegan mayo, tahini, red onion, capers, celery seed, dried dill and salt until well combined.
  3. Fold in grated carrot (if using).
  4. Taste and adjust seasoning if needed.
  5. 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