Vegan Chickpea Tuna Salad (Print Version)

Zesty vegan chickpea tuna salad fills crisp cucumber boats for a light, satisfying dish.

# What You'll Need:

→ Chickpea Salad

01 - 1 (15 oz) can 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 pickles, 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 chickpeas with a fork or potato masher until mostly broken down while retaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, dill, capers, garlic powder, salt, and black pepper. Mix thoroughly until fully incorporated.
03 - Taste the chickpea salad and adjust salt, pepper, and lemon juice to preference.
04 - Wash the cucumbers and cut them in half lengthwise using a sharp knife on a cutting board.
05 - With a spoon, gently scoop out the seeds from each half to create a boat shape, leaving sufficient cucumber flesh for structural integrity.
06 - Pat the interior of each cucumber boat dry with paper towels to prevent excess moisture.
07 - Spoon the chickpea salad evenly into the cucumber boats, gently pressing to fill. Serve immediately or refrigerate for up to 2 hours.

# Expert Advice:

01 -
  • Quick to Prepare: This no-cook recipe takes only 20 minutes from start to finish.
  • Nutritious: Packed with plant-based protein from chickpeas and hydrating cucumbers.
  • Versatile: Works perfectly as a healthy appetizer, snack, or light lunch.
  • Dietary Friendly: Naturally vegan and gluten-free.
02 -
  • Chill First: Refrigerating the salad for 30 minutes before stuffing the cucumbers helps the flavors meld.
  • Stability: If your cucumber boats won't sit flat, shave a tiny slice off the bottom of the skin to create a level base.
  • Capers: Don't skip the capers if you want that classic briny "ocean" flavor in your vegan tuna salad.
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