“Tuna” Salad w/ Jackfruit & Chickpeas

This vegan "tuna" salad calls for shredded jackfruit and mashed chickpeas.

I still get nostalgic when I think about the tuna salad sandwiches my mom used to pack in my school lunches. I’ve been making a vegan version with chickpeas for years, but lately I’ve been adding jackfruit into the mix and absolutely loving it!

Young green jackfruit, available at Asian markets and also now at Trader Joe’s, takes on a “meaty” texture when cooked and shredded. It has a mild flavor, especially when thoroughly rinsed and boiled. If you can’t find jackfruit or would prefer not to use it, feel free to use 2 cans of mashed chickpeas instead.

Kelp flakes are optional but they add a subtle savory, “fishy” flavor, plus a boost in a few minerals including iodine. You can jazz up this recipe in many ways; sometimes I’ll add curry powder, raisins, or chopped green apple.


"Tuna" Salad w/ Jackfruit & Chickpeas

This vegan "tuna" salad calls for shredded jackfruit and mashed chickpeas.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Author Sarah Sullivan


  • 1 20 oz can young green jackfruit in brine, drained and rinsed
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 4 stalks celery finely diced
  • 1/4 cup finely minced onion
  • 1/2 cup dill pickles finely diced (or sub a few tbsps dill relish)
  • 1/2 to 2/3 cup vegan mayo to preference
  • 2 tablespoons mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon kelp flakes optional
  • 1 tablespoon dried dill optional
  • salt and pepper to taste


  • Bring a small pot of water to a boil. Boil jackfruit for 15 minutes, until tender. Drain and allow to cool. Thoroughly chop jackfruit or pulse in a food processor.
  • Roughly mash chickpeas with a fork. Add all other ingredients and season with salt and pepper to taste.
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  1. Pingback: Easy Ways to Add Protein to Plant-Based Dishes | The Jackfruit Company

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