Save A vibrant, plant-based twist on classic tuna salad, featuring mashed chickpeas and a touch of seaweed for an authentic ocean flavor. Perfect for sandwiches, wraps, or salads.
I first tried chickpea tuna salad during a family picnic and was amazed by how much it reminded me of traditional tuna salad. The addition of seaweed captures that familiar ocean flavor without any fish, making it a staple in our weekly meal prep.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons (such as nori or dulse), 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
- Mash Chickpeas:
- In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still a bit chunky.
- Add 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 & Adjust:
- Add the dressing to the chickpea mixture and stir until everything is well combined. Adjust seasoning to taste.
- Serve:
- Serve immediately on sandwiches, wraps, or over salad greens, or refrigerate for up to 3 days.
Save Every time I make this salad, my family enjoys building their own sandwiches together. It has become a go-to for kids' lunches and makes everyone happy at the table.
Notes
Swap vegan mayonnaise for Greek yogurt (if not vegan), add diced bell pepper or grated carrot for extra crunch, or include smoked paprika for a subtle smoky flavor. This salad pairs well with whole grain bread or crunchy lettuce wraps for variety.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula.
Allergen Information
Contains: Soy (if using soy-based vegan mayonnaise), Mustard. May contain: Gluten (if served on regular bread). Be sure to check seaweed packaging for possible cross-contamination.
Save This chickpea tuna salad keeps well in the fridge and is perfect for quick, healthy lunches. Enjoy experimenting with your favorite veggies and seasonings for endless possibilities.
Common recipe questions
- → What gives the salad its ocean flavor?
Crumbled seaweed flakes such as dulse or nori lend a subtle oceanic taste to complement the chickpeas.
- → Can I substitute vegan mayonnaise in the dressing?
Yes, Greek yogurt can be used instead for a creamier texture with a slight tang.
- → How should the chickpeas be prepared?
Drain, rinse, and mash them until mostly broken down but still retaining some chunkiness for texture.
- → What are good additions for extra crunch?
Diced bell pepper or grated carrot can add crispness and vibrant color to the mix.
- → How long can the salad be stored?
Keep refrigerated up to 3 days; flavors meld over time but freshness is best within this period.