Vegan Chickpea Tuna Salad (Printable)

Protein-rich vegan chickpea salad filled in crisp cucumber boats for a refreshing, light dish.

# What You'll Need:

→ Chickpea Salad

01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 2 tablespoons vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon fresh lemon juice
05 - 2 tablespoons red onion, finely chopped
06 - 2 tablespoons celery, finely chopped
07 - 2 tablespoons dill pickle, finely chopped
08 - 1 tablespoon fresh dill, chopped
09 - 1 teaspoon capers, drained and chopped
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ Cucumber Boats

13 - 2 large English cucumbers

# How to Make It:

01 - In a medium bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down while maintaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickle, fresh dill, capers, garlic powder, sea salt, and black pepper. Mix thoroughly until fully combined.
03 - Taste the chickpea salad and adjust seasoning as needed.
04 - Wash the cucumbers and cut them in half lengthwise.
05 - Using a spoon, gently scoop out the seeds from each cucumber half to create a boat shape, leaving sufficient cucumber flesh for structural integrity.
06 - Pat the cucumber boats dry with paper towels if excess moisture is present.
07 - Spoon the chickpea salad evenly into the cucumber boats, gently pressing to ensure even distribution.
08 - Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • Quick & easy: Ready in just 20 minutes with zero cooking time
  • Nutritionally balanced: Protein-rich chickpeas paired with hydrating cucumbers
  • Versatile: Perfect as an appetizer, light lunch, or healthy snack
  • Plant-powered: Completely vegan while mimicking the texture and flavor of traditional tuna salad
  • Refreshing: The cool cucumber boats complement the zesty chickpea mixture
02 -
  • For the best flavor, let the chickpea mixture rest for 15-30 minutes before filling the cucumber boats
  • English cucumbers work best as they have fewer seeds and firmer flesh, but any large cucumber will do
  • If preparing in advance, store the chickpea mixture and prepared cucumber boats separately until ready to serve
  • For a more decorative presentation, use a channel knife on the cucumber skin before slicing
  • Leftovers? The chickpea mixture makes an excellent sandwich filling or salad topper the next day
Return