A fish-less vegan tuna salad made from artichoke! Easy to make, no-cook, vegan, gluten-free, refined sugar-free, and oil-free. Serve on sandwiches, veggies, crackers, and more!

What Makes This Recipe Great

Over the last month or so, I’ve been on a mission to put my pantry non-perishables to work, and in that pursuit, this Vegan Tuna Salad came to life. It was a moment in which I was sure that I still had a can of chickpeas (among my collection of other cans) that I could use to make a chickpea salad, but I seemed to have every canned bean varietal except chickpeas. I thought black beans would be too dark, and I was saving my black-eyed peas for a stew, so I grabbed the lone artichoke heart can instead. 

The thing about canned goods is they tend to have a brine-y flavor, with artichoke hearts being no exception. So, in theory, I thought it would make a great “tuna” salad, and it did! This is also a wonderful option for any plant-based eaters who have trouble digesting beans because most vegan “tuna” recipes will call for some type of bean.

What’s most important to re-creating a vegan “tuna” salad is focusing on the add-ins and the sauce. As I always say, treat your vegan “tuna” salad as you would regular tuna salad. If you’ve got a funky secret ingredient you love to throw into tuna salad, throw it into this one, too! Everyone makes tuna salad a little differently, so I’m going to provide a base recipe, but please do make it yours.

After you’ve added in the works, serve it on toast for an open-faced situation or sandwich it in between two slices of bread. If you’re looking for some vegan and gluten-free bread options, you can check out this list!

This Vegan “Tuna” Salad is vegan, gluten-free, refined sugar-free, and oil-free. It can be meal-prepped and is great for on-the-go munching. No cooking is required, and it comes together in 15 minutes or less!

Ingredient Notes

This is such a great recipe because it requires simple ingredients, has the perfect texture, and is an amazing vegan version of classic tuna salad. You won’t be let down!

• Artichoke hearts
• Red onion
• Celery
• Lemon
• Dijon Mustard
• Vegan mayonnaise: You can use a cashew cream base, storebought vegan mayo, a tahini-based sauce, or even non-dairy yogurt for extra tang. 
• Dulse flakes (optional)
• Optional Add-ins: Corn, fresh dill, dill pickles, chives, capers, dill pickle relish or sweet relish, fresh herbs, salt, and black pepper to taste. 

Step-by-Step Instructions

1. Whisk mayo, lemon juice, mustard, salt, and pepper in a bowl. Adjust to taste, then add all ingredients and stir to evenly coat.

Secrets to Success

For best results, I highly recommend chopping your ingredients in uniform size. It makes it easier to eat and sandwich! You can choose how chunky or chopped you like your salad.

Serving Tips

Serve this however you like– atop a green salad, as a sandwich, atop a slice of bread (toasted) or lettuce wraps, scooped onto pita chips, crackers, or cucumber slices, or as a dip with raw veggies like red bell pepper, carrot, and more. You can even add a slice of vegan cheese to bread and make a vegan tuna melt. 

Storage Tips & Meal Prep

Also, if you’re not eating your salad right away, you can store it in the fridge to chill. Store leftovers in an airtight container in the refrigerator for up to 2-3 days and use for a vegan tuna salad sandwich for an easy lunch on the go or however else you’d like to serve it. 

More Vegan Salad Recipes

• Kale Caesar Salad with Crispy Chickpea Croutons
• White Bean and Kale Salad
• Chickpea Tuna Salad Recipe
• Pesto Power Salad
• Crunchy Rainbow Soba Salad
• Rainbow Tempeh Rolls
• Creamy Kale Artichoke Dip

If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!

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