Save A vibrant, plant-based twist on classic tuna salad made with mashed chickpeas and a touch of seaweed to capture that authentic ocean flavor. This salad is ideal for sandwiches, wraps, or salads and comes together quickly for a fresh meal.
I first tried this chickpea tuna salad when searching for a satisfying vegan lunch, and was amazed at how simple ingredients achieved such flavorful results. Every time I make it, family and friends ask for the recipe, and it always disappears fast at potlucks.
Ingredients
- Chickpeas: 2 cups (1 can, 400g), drained and rinsed
- Seaweed flakes: 2 tablespoons (such as dulse or nori), crumbled
- Celery: 1 stalk, finely diced
- Red onion: 1/4 small, finely diced
- Dill pickle: 1 small, finely diced
- Fresh parsley: 2 tablespoons, chopped (optional)
- Vegan mayonnaise: 3 tablespoons
- Dijon mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
- Capers: 1 teaspoon, drained and chopped
- Garlic powder: 1/2 teaspoon
- Salt: 1/2 teaspoon (adjust to taste)
- Black pepper: 1/4 teaspoon
Instructions
- Prepare chickpeas:
- In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
- Mix vegetables:
- Add the seaweed flakes, celery, red onion, pickle, and parsley (if using). Mix well.
- Make dressing:
- In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
- Combine ingredients:
- Add the dressing to the chickpea mixture and stir until everything is well combined. Adjust seasoning to taste.
- Serve:
- Enjoy immediately on sandwiches, wraps, or over salad greens, or refrigerate for up to 3 days.
Save This chickpea salad is a staple in our kitchen, especially on busy weeknights when everyone wants something tasty but quick. My kids love packing it into pita pockets for lunch, and it always brings back memories of summer picnics.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula are the basic tools you need to put this together quickly.
Allergen Information
This salad contains soy if using soy-based vegan mayonnaise and mustard; check seaweed and bread labels for cross-contamination; always double-check ingredients for hidden allergens.
Nutritional Information (per serving)
Each serving contains approximately 180 calories, 7g total fat, 23g carbohydrates, and 7g protein, making it a balanced and satisfying dish.
Save Enjoy this chickpea tuna salad as a healthy lunch or quick dinner, and try different veggie add-ins for a new twist every time.
Recipe Guide
- → What gives this salad its unique ocean flavor?
The addition of crumbled seaweed flakes like dulse or nori imparts an authentic ocean taste to the chickpea base.
- → Can I add extra crunch to this dish?
Yes, diced bell pepper or grated carrot can be mixed in for added texture and color.
- → How long can this mixture be stored?
It can be refrigerated for up to 3 days, maintaining its flavor and freshness.
- → Is there an alternative to vegan mayonnaise in the dressing?
You can substitute vegan mayo with Greek yogurt if preferred, though this changes the dietary profile.
- → What tools are needed for preparation?
A large bowl, potato masher or fork, small bowl for dressing, knife, cutting board, and a spoon or spatula are recommended.