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This Hearts of Palm Tuna Salad with vegan and made without chickpeas! Flavorful, easy and fast, it can be made in under 15 minutes.

Hearts of Palm Tuna Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 3-4 1x
  • Category: vegan, salad, sandwich, wrap
  • Method: mixed
  • Cuisine: american
  • Diet: Vegan


This Vegan Tuna Salad is made with hearts of palm (without chickpeas) and includes all the classic ingredients of traditional tuna salad. Vegan, plant-based and full of flavor, this healthy flavorful salad can be turned into wraps or sandwiches!


Units Scale
  • 1 can of hearts of palm, drained, chopped (about 1 1/2 cups) or sub jackfruit
  • 1/4 cup red onion, finely diced (or sub green onion)
  • 1/3 cup celery, finely chopped (or sub fennel bulb)
  • 1/4 cup diced pickle (or sub 1-2 tablespoons capers)
  • 1/41/2 cup chopped fresh herbs (Italian Parsley, dill, cilantro or a combo)
  • 12 teaspoons whole-grain mustard
  • 1/4 cup vegan mayo, or mayo (or see notes)
  • salt and pepper to taste
  • pinch of sugar (optional)
  • optional additions: dulse flakes, lemon zest,

Serve with toasted whole-grain bread, avocado and microgreens.


  1. Place all the ingredients in a medium bowl- chopped hearts of palm, onion, celery, pickle or capers, fresh herbs, mustard, vegan mayo and mix well. Taste and season with salt and pepper and a pinch of sugar.
  2. Most hearts of palm are canned with water, salt and citric or ascorbic acid- so there is an element of tanginess already here, but if you want to add more,  feel free to add lemon zest, or a few drops of lemon juice or apple cider vinegar.
  3. Other ways to elevate this is to add a sprinkling of dulse flakes, a little caper juice or pickle juice, a pinch of cayenne, few drops of Braggs liquid amino acid- all optional here, but fun to play with.
  4. Serve over toasted bread, top with sliced avocado (season with salt and pepper) and microgreens. Or turn this into a hearty wrap.


Salad will last 3 days in the fridge.

Feel free to create “tuna melts” out of this- spoon some vegan tuna salad on a piece of bread, top with cheese or vegan cheese, place in a toaster oven or 375F oven until warm, toasty and cheese has melted.


  • Serving Size: ¾ cup (just the salad)
  • Calories: 97
  • Sugar: 1.1 g
  • Sodium: 617.6 mg
  • Fat: 6.9 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 6.2 g
  • Fiber: 2.7 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg