Chickpea Tuna Salad (Printable)

Mashed chickpeas mixed with seaweed, celery, and tangy dressing for a flavorful and fresh meal option.

# Components:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons seaweed flakes (such as dulse or nori), crumbled
03 - 1 celery stalk, finely diced
04 - 1/4 small red onion, finely diced
05 - 1 small dill pickle, finely diced
06 - 2 tablespoons fresh parsley, chopped (optional)

→ Dressing

07 - 3 tablespoons vegan mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon lemon juice
10 - 1 teaspoon capers, drained and chopped
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt (adjust to taste)
13 - 1/4 teaspoon black pepper

# Method:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
02 - Add seaweed flakes, celery, red onion, dill pickle, and fresh parsley if using, then mix thoroughly.
03 - Whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper in a small bowl until smooth.
04 - Pour dressing over the chickpea mixture and stir until fully incorporated. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate for up to 3 days.

# Expert Advice:

01 -
  • Quick and easy to prepare
  • Packed with plant-based protein and flavor
02 -
  • Double-check seaweed and vegan mayo labels for hidden allergens.
  • This recipe is nut-free and dairy-free, and suitable for most vegan diets.
03 -
  • For extra crunch, add diced bell pepper or grated carrot.
  • To create a smokier flavor, mix in a pinch of smoked paprika.
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