Vegan Chickpea 'Tuna' Salad with Dill Pickle Relish
A protein-packed, no-egg salad with creamy mashed chickpeas and tangy relish, perfect for sandwiches or lettuce cups. This vegetarian-inspired vegetarian ready in about 20 minutes pairs (15 oz) chickpeas, dill pickle relish, dairy-free mayo for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) chickpeas
- 2 tbsp dill pickle relish
- 3 tbsp dairy-free mayo
- 1/4 cup red onion
- 1/2 cup celery
- 1 tbsp lemon juice
- 1 tsp dill
- 1/4 tsp salt
Instructions
- Step 1: Drain and rinse 1 can (15 oz) chickpeas thoroughly. Place in a bowl and mash with a fork until mostly smooth, about 2 minutes, leaving small chunks.
- Step 2: Finely dice 1/4 cup red onion and 1/2 cup celery. Add to chickpeas with 2 tbsp dill pickle relish, 3 tbsp dairy-free mayo, 1 tbsp lemon juice, 1 tsp dill, and 1/4 tsp salt. Mix until well combined and slightly sticky.
- Step 3: Chill for 30 minutes for flavors to meld, then serve on whole-grain bread or in lettuce cups.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegan Chickpea 'Tuna' Salad with Dill Pickle Relish take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegan Chickpea 'Tuna' Salad with Dill Pickle Relish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) chickpeas from drying out.
Can I substitute ingredients in Vegan Chickpea 'Tuna' Salad with Dill Pickle Relish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Chickpea 'Tuna' Salad with Dill Pickle Relish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vegan Chickpea 'Tuna' Salad with Dill Pickle Relish?
Vegetarian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
