Our Vegan “Tuna” Salad Cucumber Stacks redefine the art of snacking, offering a delightful alternative to traditional tuna salad without compromising on taste. The star of the show is the “tuna” salad itself—a hearty blend of mashed chickpeas, vegan mayonnaise, and a medley of flavorful ingredients that mimic the essence of traditional tuna.

Each cucumber round serves as a crisp and hydrating vessel for the “tuna” salad, creating a harmonious bite that’s both satisfying and refreshing. The combination of crunchy cucumber, creamy “tuna” salad, and the burst of flavors from pickles, capers, and fresh herbs is a symphony for your taste buds.

Garnished with halved cherry tomatoes and sprigs of fresh dill, these stacks are not just a treat for your palate but also a feast for the eyes. The vibrant colors and thoughtful presentation make them a perfect addition to any gathering, brunch, or as an elegant snack for a relaxing afternoon.

Serve the Vegan “Tuna” Salad Cucumber Stacks chilled, allowing the flavors to meld and intensify. Whether you’re a seasoned vegan or simply exploring plant-based options, these stacks offer a delightful and guilt-free indulgence that proves vegan eating can be both nutritious and incredibly delicious. Embrace the creativity of plant-based cuisine with this refreshing and flavorful snack.

Elevate your snack game with our Vegan “Tuna” Salad Cucumber Stacks—a refreshing and creative twist on the classic tuna salad, sans the fish. Bursting with vibrant flavors, these stacks are not only a feast for the taste buds but also a visual delight. Join us on a journey into plant-based goodness, where crunchy cucumber slices cradle a delectable filling that captures the essence of traditional tuna salad in a purely vegan form.

“Tuna” Salad Cucumber Stacks:


For the Vegan “Tuna” Salad:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dill pickles, finely chopped
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon capers, chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Salt and black pepper to taste

For the Cucumber Stacks:

  • 2 large English cucumbers, sliced into rounds
  • Cherry tomatoes, halved (for garnish)
  • Fresh dill (for garnish)


  1. Prepare the Vegan “Tuna” Salad:
    • In a bowl, mash the chickpeas using a fork or a potato masher until you achieve a chunky texture. Add vegan mayonnaise, Dijon mustard, chopped dill pickles, diced red onion, chopped capers, fresh parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.
  2. Slice the Cucumbers:
    • Slice the English cucumbers into rounds, creating a stable base for the Vegan “Tuna” Salad.
  3. Assemble the Stacks:
    • Spoon a generous portion of the Vegan “Tuna” Salad onto each cucumber round, ensuring an even distribution of flavors.
  4. Garnish and Serve:
    • Top each stack with a halved cherry tomato and a sprig of fresh dill for a burst of color and added freshness.
  5. Serve Chilled:
    • Refrigerate the Vegan “Tuna” Salad Cucumber Stacks for at least 15-20 minutes before serving. This allows the flavors to meld, enhancing the overall taste experience.

Nutritional Content (Approximate, Per Serving):

  • Calories: Approximately 150-180 kcal
  • Protein: 5-7g
  • Fat: 8-10g
    • Saturated Fat: 1-2g
  • Carbohydrates: 18-20g
    • Dietary Fiber: 5-7g
    • Sugars: 4-5g