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    Home » Mains

    Easy Vegan Chickpea Tuna Pasta Salad

    Published: Mar 29, 2024 · Modified: Jul 12, 2024 by Tori Vasko, RD · This post contains paid links · 2 Comments

    Jump to Recipe - Print Recipe

    Creamy, crunchy, savory, and fresh, this easy vegan chickpea tuna pasta salad is everything you'd want in a summer salad. It's got that rich umami flavor we know and love in a tuna salad, without any real tuna! Confidently tote this vegan pasta salad to your summer barbecues and picnics, and it will be well-received by all.

    Plate of chickpea pasta salad with a fork tucked in.
    Jump to:
    • You Will Love This Recipe
    • Ingredients and Substitutions
    • Instructions
    • Variations
    • Storage
    • Tips
    • FAQ
    • Recipe

    You Will Love This Recipe

    • It's simple. Would you expect anything else from an Easy Chickpeasy recipe? Some light chopping and smashing and you're golden. 
    • It's adaptable. As always, I give you plenty of ideas to adapt this recipe to your preferences. Add your favorite fresh veggies or herbs to this chickpea tuna salad, and you've just invented a new recipe! 
    • It's packed with plant protein. Sometimes, it can be tough to eat enough protein on a plant-based diet. This chickpea salad has chickpeas and chickpea pasta to give you plenty of protein and fiber to keep you satiated for hours. 

    Ingredients and Substitutions

    Labeled pasta salad ingredients.
    1. Chickpea pasta: I love mini shells, but another small pasta shape such as rotini or elbow macaroni will work great too. Any pasta will work, though the dish will have less protein with traditional pasta. 
    2. Olive oil: Helps prevent the pasta from becoming a sticky mess and provides some healthy fats. Use your preferred neutral oil. 
    3. Chickpeas: These get roughly mashed for a flaky texture to mimic tuna. White beans would also probably work here. 
    4. Celery: Add a nice crunch and herbaceous flavor. Some green bell pepper could be substituted here too. 
    5. Red onion: Lends a bit of pungency to round everything out. Green onion could also work, or omit if you're not an onion fan. 
    6. Lemon: The zest and juice of one large lemon add the perfect zip. Apple cider vinegar could also bring that needed acidity in a pinch. 
    7. Vegan mayonnaise: A pasta salad staple. Homemade or store-bought both work well here. A hummus thinned with a bit of water can also lend a similar creaminess. 
    8. Nori: Adds rich umami flavor to emulate tuna.
    9. Relish: Bright and briny relish adds more crunch and flavor. 
    10. Seasonings: Garlic powder, cayenne, salt, and pepper emphasize the flavors and add a subtle kick. Customize these to your preference. 

    Instructions

    Bowl of pasta and mashed chickpeas.

    1. Boil: Cook the pasta according to package instructions to the minimum recommended cook time for al-dente pasta. Drain and rinse the pasta with cold water. Toss the pasta in olive oil and transfer it to a bowl. Refrigerate the pasta while gathering and preparing the other ingredients.

    2. Smash: In a large mixing bowl, smash the chickpeas using a potato masher (or meat tenderizer, or fork) about 80% of the chickpeas have been smashed.

    Pasta salad before and after stirring.

    3. Fold: Add the rest of the ingredients to the bowl, and use a spatula or large spoon to gently fold them together until well combined.

    Plate of vegan pasta salad with fork and serving bowl of pasta salad nearby.

    4. Serve: Optionally garnish with fresh dill and serve!

    Variations

    Butter lettuce cups with pasta salad, sliced tomatoes, and cucumber.
    • Pasta salad lettuce wraps: Scoop pasta salad into butter lettuce or romaine lettuce cups for a fresh light lunch. Add some sliced cherry tomatoes and chopped cucumber for extra crunch. 
    • Meditteranean chickpea tuna salad recipe: Forgo the relish and instead add some chopped artichoke hearts and sun-dried tomatoes for a pasta salad with Italian flair. Some black olives could be tasty here, too! 
    • Veggie-packed salad bowl: Chop up some grape or cherry tomatoes, bell peppers, cucumbers, green beans, and/or peas to add more crunch and color.

    Storage

    • Make-ahead: This cold salad can be prepped up to 3-4 days in advance. 
    • Store: Refrigerate your tuna chickpea pasta salad in an airtight container for 3-4 days max. 

    Tips

    Big serving bowl of chickpea pasta salad with serving spoons tucked in for serving.
    • Serve this creamy pasta salad over some fresh greens like baby spinach or chopped romaine for a nice big entrée-sized dish. 
    • I love to use nori sheets cut into quarters or butter lettuce to scoop up this pasta salad for cutlery-free eating. 
    • The beauty of pasta salads is that they're even better the next day. Don't be afraid to meal-prep this recipe! 
    • Love chickpea pasta? Check out this collection of chickpea pasta recipes!
    • Eco tip: Save the aquafaba from your can of chickpeas and use it to make homemade vegan mayo for this recipe or even add it to your oatmeal.  

    FAQ

    Is this vegan tuna salad recipe gluten-free? 

    So long as you use gluten-free chickpea pasta, yes, this recipe is gluten-free! 

    What can I serve this pasta salad with? 

    I love this pasta salad served over greens or in butter lettuce cups for an easy main dish or appetizer, or paired with summer barbecue staples like watermelon, veggie burgers, and grilled corn. Being both fresh and comforting, there's not much this salad doesn't go with, making it great to bring to family parties, potlucks, and summer cookouts. 

    Recipe

    Plate of chickpea pasta salad with a fork tucked in.

    Easy Vegan Chickpea Tuna Pasta Salad

    A creamy-yet-fresh pasta salad full of plant protein and satisfying fiber.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 6
    Calories: 314kcal
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    Ingredients

    • 8 ounces mini shell chickpea pasta (or preferred small-shape pasta such as elbow or rotini)
    • 1 teaspoon olive oil (or preferred neutral oil)
    • 1 (15 ounce) can chickpeas, drained and rinsed
    • 2-3 stalks celery, finely chopped
    • ¼ red onion, diced (optional)
    • 2 Tablespoons lemon zest (zest of 1 large lemon)
    • ¼ cup fresh lemon juice (juice of 1 large lemon)
    • ½ cup vegan mayonnaise (homemade or store-bought, or hummus thinned with 1-2 Tablespoons of water)
    • 1 sheet nori , crumbled or thinly sliced (see note 1)
    • ¼ teaspoon garlic powder
    • ¼ teaspoon cayenne powder (optional, adds mild heat)
    • ¼ teaspoon coarse salt (or to taste)
    • ¼ teaspoon fresh cracked black pepper (or to taste)
    • 2 Tablespoons dill pickle relish

    Optional Garnish

    • 2 teaspoons fresh dill, stems removed

    Equipment

    Mixing Bowls (medium and large)
    Potato Masher (or meat tenderizer, fork)
    Colander
    Spatula

    Instructions

    • Cook the pasta according to package instructions, at the minimum amount of recommended cook time for al-dente pasta. Drain and rinse the pasta with cold water. Toss the pasta in olive oil and transfer it into a medium bowl. Refrigerate the pasta while gathering and preparing the other ingredients.
    • In a large mixing bowl, smash the chickpeas using a potato masher (or meat tenderizer, or fork) about 80% of the chickpeas have been smashed.
    • Add the rest of the ingredients to the bowl and use a spatula or large spoon to gently fold them together until well combined.
    • Optionally garnish with fresh dill and serve.
    • Store leftover salad in an airtight container in the fridge for up to 3-4 days.

    Notes

    1. To slice nori thinly, I rip it into thin pieces and then use kitchen sheers to cut across the narrow sheets into thin shreds, about the width and length of shredded cheese. 
    For an entree size, I suggest dividing this salad into 4 servings. 
    Nutrition facts calculated without garnishes and will vary based on brands and substitutions used. 

    Nutrition

    Calories: 314kcal | Carbohydrates: 37g | Protein: 13g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 520mg | Potassium: 503mg | Fiber: 8g | Sugar: 5g | Vitamin A: 60IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg
    Tried this recipe?Mention me @easy.chickpeasy or tag me #easychickpeasy!

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      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Kathy A Lohmeyer

      April 29, 2025 at 8:02 pm

      Where is the tuna? Title says pasta tuna chickpea or something on that order. However tuna is not listed in ingredients nor directions. I'm excited to try this recipe, but how much tuna??

      Reply
      • Tori Vasko, RD

        May 13, 2025 at 11:45 am

        Hi Kathy, apologies for the confusion. This recipe is a vegan version of tuna pasta salad, using chickpeas and nori to mimic the flaky texture and seafood flavor of tuna. Hope you still give it a try!

        Reply

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    Hi, I'm Tori! I'm a Registered Dietitian with a passion for sharing plant-based recipes. I love getting creative with cooking, dancing in the kitchen, and a good cup of coffee.

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