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Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo
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Mexican Vegan "Tuna" Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author Dora Stone


  • 1 (14.5 oz) can Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tsp. Vegan mayo *
  • 1/2 - 1 tbsp. Pickled jalapeño liquid or lime juice


  • Place chickpeas in a shallow bowl and use a fork to mash them up.
  • Add tomatoes. onion, serrano and mix well.
  • Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.
  • Season and taste. If necessary add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.
  • Place salad in fridge for 15 to 20 min. (optional)
  • Serve on a sandwich or on tostadas.


If you cannot find vegan mayo or don’t have it on hand, you can use mashed avocado instead. I prefer this salad cold, thus the time resting in the fridge, but it is not necessary. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”.