Vegan Chickpea Tuna Salad (Printable)

Protein-rich vegan chickpea salad stuffed into cucumber boats for a fresh, light dish.

# Ingredient List:

→ 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

→ Cucumber Boats

13 - 2 large English cucumbers

# How to Make:

01 - In a medium mixing bowl, mash the drained chickpeas with a fork or potato masher until partially broken down while maintaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, fresh dill, capers, garlic powder, sea salt, and black pepper to the mashed chickpeas. Mix thoroughly until all ingredients are evenly incorporated.
03 - Taste the mixture and adjust salt, pepper, or other seasonings as needed to achieve desired flavor balance.
04 - Rinse the English cucumbers under cold water, then slice each cucumber lengthwise into two halves 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, ensuring enough cucumber flesh remains for structural integrity.
06 - Pat the cucumber boats dry with paper towels to remove excess moisture and prevent sogginess.
07 - Spoon the chickpea salad evenly into each cucumber boat, gently pressing to fill each cavity securely.
08 - Serve immediately or refrigerate for up to 2 hours before serving. Optional garnish with fresh dill or paprika.

# Expert Tips:

01 -
  • It comes together in under 20 minutes with zero cooking, so you can make it on days when the kitchen feels like the last place you want to be.
  • The chickpeas get this sneaky tuna-like texture when you mash them right, and no one guesses there's no fish involved.
  • Cucumber boats are naturally elegant, so you can serve these at a gathering and feel like you actually tried.
02 -
  • Don't skip rinsing the chickpeas thoroughly—the liquid they're packed in makes the salad watery and dilutes all your good flavors.
  • Seed your cucumbers properly or they'll collapse under the weight of the filling, and the whole elegant boat concept falls apart.
  • Prep these as close to serving time as possible because even sturdy English cucumbers start to sweat and lose their crunch after about two hours in the cold.
03 -
  • Toast a tiny pinch of capers in a dry pan for a few seconds before chopping them—it brings out their flavor and makes them taste less like brine and more like actual seasoning.
  • If your vegan mayo tastes off, it might be soy-based and oxidized; switch brands because life's too short to eat mayo that tastes like metal.
  • Keep everything cold until you're ready to serve and they'll stay crisp way longer than if you let them sit at room temperature.
Go Back