Vegan Chickpea Tuna Salad (Printable version)

A light, zesty chickpea salad stuffed in cucumber boats, perfect for a fresh, protein-rich bite.

# Needed ingredients:

→ Chickpea Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon fresh lemon juice
05 - 2 tablespoons red onion, finely chopped
06 - 2 tablespoons celery, finely chopped
07 - 2 tablespoons dill pickles, finely chopped
08 - 1 tablespoon fresh dill, chopped
09 - 1 teaspoon capers, drained and chopped
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ Cucumber Boats

13 - 2 large English cucumbers

# How to make it:

01 - In a medium mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down while maintaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, fresh dill, capers, garlic powder, salt, and black pepper to the mashed chickpeas. Mix thoroughly until fully incorporated.
03 - Taste the mixture and adjust salt, pepper, or lemon juice as needed to achieve desired flavor balance.
04 - Wash the English cucumbers thoroughly and cut each in half lengthwise using a sharp knife on a cutting board.
05 - Using a spoon, gently scoop out the seeds from each cucumber half to create a boat shape, leaving approximately 1/4 inch of cucumber flesh for structural integrity.
06 - Pat the hollowed cucumber halves dry with paper towels to remove excess moisture and prevent sogginess.
07 - Spoon the chickpea salad evenly into each cucumber boat, gently pressing to ensure proper filling without breaking the cucumber vessels.
08 - Serve immediately for optimal crispness, or refrigerate for up to 2 hours before serving if advance preparation is preferred.

# Expert advice:

01 -
  • No cooking required means you can throw this together while pretending you're not stressed about dinner.
  • The chickpeas actually give you real staying power—not one of those salads that leaves you hungry an hour later.
  • It's naturally vegan and gluten-free, so it works for literally anyone showing up to your table.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid will make your salad watery and disappointing.
  • If your cucumbers are extra seedy or watery in the middle, that's actually your sign they're old; English cucumbers are best when they're firm and feel heavy for their size.
03 -
  • Taste your chickpea salad before stuffing the cucumbers—adjusting seasoning is infinitely easier now than after assembly.
  • If you want extra crunch, top with thinly sliced radishes, green onions, or even a small handful of crushed walnuts right before serving.
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