I’ve been making vegan tuna pasta salad all summer, and the mix of chunky chickpeas, tender hearts of palm, crisp celery, sweet peas, and creamy cashew mayo with a hit of lemon juice is just so satisfying.
I needed a lunch that doesn’t fall apart by 12, and my kids kept picking out bits (ugh). This plant-based tuna pasta salad holds its texture, hides the vegan mayo, and uses garden-fresh veggies so no soggy bites.
It comes together in about 20 minutes, and you can pop it in the fridge until you’re ready. I once burned dinner plans and threw this together for surprise guests; the zing from black salt makes us grin.
If you love colorful noodle salads, give Sesame Ginger Noodle Salad Recipe a try for a bright twist on lunch.
Why You Will Love This Recipe
- Bright tangy kick: Dijon mustard, fresh lemon juice, and black salt deliver a briny, tangy layer that cuts through the cashew mayo base for an even flavor.
- Varied texture play: Firm hearts of palm, mashed chickpeas, crunchy celery, and al dente noodles create a mix of soft, chunky, and crisp textures in each forkful.
- Quick chill and store: Let the salad rest for an hour, then refrigerate, it holds its flavors and textures for up to five days, making lunch prep stress-free.
- Veggie-packed boost: Baby bell peppers, green peas, cherry tomatoes, and green onions add bright color, fiber, and micronutrients with minimal chopping and no extra cooking.
Ingredient Notes
- Hearts of palm: choose firm, pale spears packed in water or brine, drain and pat dry. Chunky texture mimics tuna; sub artichoke hearts or canned asparagus.
- Chickpeas: rinse canned beans until water runs clear, then drain well. Buttery texture holds salad; swap cooked white or lima beans if you prefer.
- Whole-grain elbow macaroni: cook following package instructions, then rinse under cold water to stop cooking. Nutty grains add chew; gluten-free or any pasta shape works.
- Cashew mayo: use store-bought or blend soaked cashews with oil until smooth. Creamy binder pulls flavors together; swap sunflower-seed or silken tofu mayo for nut-free.
- Baby bell peppers: pick firm, colorful mini peppers and dice small. Their sweet crunch brightens the salad; red bell pepper works in a pinch.
- Green onions: choose bright-green stalks with firm whites and thinly slice. Mild onion notes add freshness; sub red onion or shallots for stronger flavor.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If you don’t own a food processor, mash chickpeas with a fork and shred hearts of palm with two forks pulling apart so the vegan tuna retains a chunkier texture.
- If you want controlled creaminess, stir mustard, lemon juice, and ½ cup cashew mayo into the chickpea mix, then after noodles cool, fold in remaining ½ cup cashew mayo for coating.
- For a well-chilled salad, chill the assembled pasta for about an hour in the fridge so flavors meld before serving.
- If fresh peas aren’t available, cook ½ cup frozen peas according to package directions, cool fully, then stir into the mix for crisp bite.
- When making ahead, store salad in the fridge up to 5 days in an airtight container to maintain freshness.
Serving Suggestions
- Pair tuna pasta with roasted asparagus salad. Garnish with lemon wedges.
- Serve tuna pasta alongside chopped southwest salad. Offer lime slices.
- Combine tuna pasta with Italian pasta salad. Include olives.
Storage Guidelines
- Refrigeration: Store the pasta salad in an airtight container in the refrigerator for up to 5 days. Keep sealed and chilled until ready to serve.
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Vegan Tuna Pasta Salad
This vegan tuna pasta salad is a refreshing and healthy option made with chickpeas and hearts of palm, perfect for a hot summer night.
Ingredients
- 1 jar hearts of palm 14.4 ounce jar in water or brine, drained
- 1 can chickpeas 15 ounce can, drained
- 8 ounces whole grain elbow macaroni (4 cups cooked), or any size/type including gluten-free
- ½ cup green onions chopped
- ½ cup celery chopped
- 6 baby bell peppers diced, or 1 red bell pepper, diced
- ½ cup green peas (fresh, canned or frozen) cooked frozen peas first and allow to cool
- ½ cup grape tomatoes sliced
- ½ lemon squeezed
- 1 cup cashew mayo divided, reserve ½ cup
- 2 tablespoons seaweed dulse or sea kelp granules
- 2 teaspoons black salt
- 2 tablespoons dijon mustard
- ¼ cup parsley chopped
Instructions
- Begin by placing the chickpeas and hearts of palm in your food processor bowl fitted with the chopping blade. Pulse until the mixture breaks into chunky pieces, making sure not to over-chop so you keep a bit of texture.
- Transfer that chunky mix to a large bowl, then add your chopped green onions, celery, green peas, diced baby bell peppers, halved grape tomatoes, seaweed, and black salt.
- While your pasta is cooking, stir in the dijon mustard, lemon juice, and half of the cashew mayo into the veggie mix until everything’s evenly coated, then set it aside.
- Cook the whole-grain elbow macaroni following the package instructions. Drain it in a colander, then run cold water through the noodles—move them around so they all cool completely and stop cooking.
- Add the cooled noodles, the remaining cashew mayo, and chopped parsley to the mock tuna mix. Gently stir to combine, season with salt and pepper to taste, then refrigerate for about an hour to let the flavors meld before serving.
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