Vegan Chickpea Tuna Salad (Print)

Fresh chickpea salad filled cucumber boats deliver a protein-packed, light, and zesty meal or snack.

# Components:

→ Chickpea Salad

01 - 1 can (15 oz) 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

→ Cucumbers

13 - 2 large English cucumbers

# Directions:

01 - In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture for consistency.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, dill, capers, garlic powder, salt, and black pepper to the mashed chickpeas. Mix well until fully combined.
03 - Taste the mixture and adjust salt, pepper, or lemon juice as needed to achieve desired flavor balance.
04 - Wash the cucumbers thoroughly and cut them in half lengthwise using a sharp knife on a cutting board.
05 - Using a spoon, gently scoop out the seeds from each cucumber half to create a boat shape, leaving enough cucumber flesh for structural stability.
06 - Pat the cucumber boats dry with paper towels to remove excess moisture.
07 - Spoon the chickpea salad evenly into the cucumber boats, gently pressing to fill each one with the mixture.
08 - Serve immediately for maximum crispness, or refrigerate for up to 2 hours before serving if preferred.

# Chef Secrets:

01 -
  • It comes together in under 20 minutes with ingredients you probably already have on hand.
  • The chickpeas stay hearty enough to feel like real food, not a sad compromise version.
  • Those crisp cucumber boats feel fancy enough for guests but honest enough for a solo lunch.
02 -
  • Don't skip rinsing the chickpeas—that thick liquid turns everything into a soggy mess within an hour.
  • Cutting the red onion and celery small is non-negotiable because big chunks will completely change the texture and eating experience.
03 -
  • Always taste the salad before filling the boats—you might want more lemon, more salt, or an extra dash of mustard depending on your ingredients.
  • Use English cucumbers instead of regular ones because they have fewer seeds, which means less scooping and more stability for your boats.
Back