Best Ever Vegan Chickpea Tuna (Gluten Free, Vegan)

Prep: 5 minutesCook: 0 minutesTotal: 5 minutes
Yield: serves 2 - 3Category: Soups/Sides
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This simple chickpea tuna, or ‘chuna’ as I like to call it, recipe is a great plant based alternative to tuna. It is quick and easy to make and, as it is made from chickpeas, has a fairly high protein content. A lot of vegan tuna alternatives have hit the supermarket shelves lately, however, this is a cheaper and more nutrient dense version that is definitely worth a try.

I was initially quite skeptical about making this when the trend hit as tuna was something I really enjoyed before going vegan and I just could not imagine this being very good. When I did finally bite the bullet and create my own version I actually surpised myself with how tasty I had managed to make it! Although it isn’t exactly the same, it definitely has a hint of tuna because of the salty brine and the texture replicates the real thing well. It definitely qualifies as a decent and very tasty alternative!

You could experiment with this chickpea tuna recipe by adding your own twist to it if desired by using additional chopped vegetables like cucumber, red onion etc. This is a great recipe to help reduce food waste as, in all honesty, you could probably throw any vegetables you needed to into this and it would still taste good – as long as you have the chickpeas, capers and seasoning of course!

It works really well in salads, sandwiches and on jacket potatoes! I have noted the serving size to be two to three as this depends on how generous you are with helpings and what you are having the chickpea tuna, or ‘chuna’ with. For another plant based fish recipe, check out my Vegan Smoked Salmon which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 1 can chickpeas
  • 1 spring onion
  • 1/2 stick celery
  • 2 tbsp canned sweetcorn
  • 1 tbsp capers
  • 1 tbsp brine from capers
  • 2 tbsp vegan mayonnaise (additional if desired)
  • 1 tbsp wholegrain mustard
  • squeeze lemon juice
  • pinch sea salt
  • pinch black pepper


  1. Drain the chickpeas and empty into a large bowl
  2. Use the back of a fork to mash the chickpeas until no large chunks remain
  3. Chop the spring onion and celery into small pieces and add to the chickpeas
  4. Add all the remaining ingredients and stir so they are well combined
  5. Add any additional seasoning if preferred before serving


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