Fresh, creamy, and surprisingly satisfying, Air Fryer Vegan Chickpea “Tuna” Salad is a plant-based twist on the classic deli favorite. Mashed chickpeas take the place of tuna, creating a hearty, protein-rich base, while crisp vegetables and a creamy dressing bring everything together. A quick trip through the air fryer lightly roasts the chickpeas first, adding a subtle nuttiness and extra texture that makes this version stand out.
This is one of those recipes that’s simple, budget-friendly, and incredibly versatile. It’s perfect for sandwiches, wraps, lettuce cups, or scooped onto crackers for an easy snack.
Why This Recipe Works
Chickpeas have a naturally mild flavor and flaky texture when mashed, making them an ideal substitute for tuna. Air frying them briefly deepens their flavor and removes excess moisture, which helps the salad stay creamy instead of watery. Crunchy celery, tangy pickles, and a creamy, savory dressing create that familiar deli-style flavor — completely plant-based.
It’s quick to prepare, great for meal prep, and packed with fiber and protein.
Ingredients
For the air-fried chickpeas
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
For the salad mix
- ¼ cup celery, finely chopped
- 2 tablespoons red onion, finely diced
- 2 tablespoons dill pickles or relish, chopped
- 1 tablespoon fresh parsley, chopped
For the creamy dressing
- ¼ cup vegan mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon dried dill or 1 teaspoon fresh dill
- Salt and black pepper, to taste
Optional add-ins
- 1 tablespoon capers
- A pinch of smoked paprika
- Chopped green onions
Step-by-Step Instructions
- Pat the chickpeas very dry with a paper towel. Removing excess moisture helps them roast better.
- Toss chickpeas with olive oil, salt, and garlic powder.
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Air fry chickpeas for 8–10 minutes, shaking halfway, until slightly firm and lightly golden but not crunchy. Let cool for 5 minutes.
- Transfer chickpeas to a mixing bowl and mash with a fork or potato masher until flaky but still slightly chunky.
- Add celery, red onion, pickles, and parsley to the bowl.
- In a small bowl, whisk together vegan mayo, Dijon mustard, lemon juice, dill, salt, and pepper.
- Pour dressing over the chickpea mixture and stir until well combined.
- Taste and adjust seasoning — add more lemon for brightness or more mayo for creaminess.
- Chill for at least 20 minutes before serving for the best flavor.
Tips for Best Texture
Don’t over-mash the chickpeas — leaving some texture makes the salad more satisfying. If the mixture seems dry, add an extra spoonful of vegan mayo. If it’s too wet, a little extra chopped celery can balance it out.
Letting the salad chill helps flavors meld and improves texture.
Flavor Variations
- Add chopped apples for sweetness and crunch.
- Stir in a little sriracha or hot sauce for heat.
- Use curry powder and raisins for a curried version.
How to Serve
Serve this chickpea “tuna” salad in sandwiches, wraps, or pita pockets. It’s also great over a bed of greens, stuffed into lettuce cups, or spread on toast with sliced avocado. For a snack platter, scoop it up with crackers, cucumber slices, or bell pepper strips.
It’s perfect for packed lunches, picnics, or quick fridge-ready meals.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving, as the dressing may settle slightly. This salad is not freezer-friendly due to the mayo-based dressing.
Final Thoughts
Air Fryer Vegan Chickpea “Tuna” Salad is creamy, flavorful, and packed with plant-based goodness. The lightly roasted chickpeas add depth and texture, while the crunchy vegetables and herby dressing recreate that classic deli-style taste — no seafood needed. It’s easy, affordable, and incredibly versatile, making it a go-to recipe for quick lunches and light dinners.
