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Butterhead Kitchen: Plant Based Tuna Salad

Encore Presentation

Jason Sizemore, from Butterhead Kitchen, shares a recipe for Plant Based Tuna Salad.

Plant Based Tuna Salad 

(prep time:  10 minutes, cook time: 0 minutes, serves: 4-8)


  • 15 oz can of chickpeas (drain and rinse)
  • 2 Tbsp room temperature  tahini (can use vegan mayo if desired)
  • 2 tsp Dijon mustard
  • 1 Tbsp pure maple syrup
  •  ¼ cup diced red onion
  •  ¼ cup diced organic celery
  • 1 Tbsp chopped capers
  • 3 diced dill pickle spears
  • ½ tsp dill
  • pinch of salt and freshly ground black pepper


  1. Gently mash the chickpeas in a large bowl using a fork or potato masher.  Do not use a food processor, as you just want the chickpeas gently mashed.
  2. Add the tahini, mustard, & maple syrup. Fold together until well blended.
  3. Add the remaining ingredients and fold together.
  4. Serving suggestions: As is, on a sandwich, with fresh vegetables as a dip, on baguette slices, on cucumber slices, or on a salad.

Butterhead Kitchen is a Small Batch Vegan Products Company, offering vegan cooking classes. Visit Butterhead Kitchen to learn more. You can follow Butterhead Kitchen on Instagram @butterheadkitchen.

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