What is vegan tuna salad made of?

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.

Is chickpea tuna salad healthy?

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.

How do I make vegan tuna salad without celery?

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.

Vegan Tuna Salad (Two Easy Recipes!)

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

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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.

Author: erin wysocarski
Prep Time: 10-15 minutes
Cook Time: 0-30 minutes
Category: Dinner, Lunch
Method: Baked
Cuisine: American
Diet: Vegan