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Vegan Tuna Salad

Crazy Vegan Kitchen
The Best Vegan Tuna Salad ever! Made with Chickpeas, Vegan Mayonnaise, Dill, Capers, Red Onion and a secret fishy ingredient! Perfect on crackers, in sandwiches or on its own. Ready in under 10 minutes.
5 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 117 kcal


  • 1 tin Chickpeas drained
  • 4 tbsp Vegan Mayonnaise
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Lemon Juice
  • 1/2 tsp Maple Syrup
  • 1 tbsp Jarred Capers
  • 1/4 cup Red Onion minced
  • 1 1/2 tsp Dulse Flakes * See notes
  • 1/2 cup Sweet Corn tinned
  • 1 tsp salt to taste


  • Drain and rinse your chickpeas. Using a paper towel, dab on the chickpeas to absorb excess water.
  • Using either a potato masher or a fork, mash your Chickpeas until mostly broken down.
  • Add Mayonnaise, Dijon Mustard, Lemon Juice, Maple Syrup, Capers, Red Onion and Dulse Flakes.
  • Mix well to combine.
  • Check for seasoning and adjust.
  • Finally, add the drained tinned Sweetcorn and stir gently to incorporate.
  • Serve Tuna Salad with crackers or sandwich between bread with veggies of your choice.
  • Prepared Tuna Salad will last in an air-tight container in the fridge for up to 1 week.


Try your best to not omit the Dulse Flakes - they really do make a difference. If you really can't find any, add some finely shredded Nori Seaweed instead.


Serving: 1servingCalories: 117kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 669mgPotassium: 64mgFiber: 1gSugar: 2gVitamin A: 52IUVitamin C: 3mgCalcium: 5mgIron: 1mg
Keyword vegan tuna, vegan tuna salad
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