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 recipe, ready in about 20 minutes, pairs 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
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
