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 made this chickpea tuna salad when I was craving something light yet filling for lunch. The combination of savory seaweed and bright lemon quickly won over my family, even those who usually love classic tuna salad.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons, crumbled (such as dulse or nori)
- 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 chickpeas with a fork or potato masher until mostly broken down but still chunky.
- Add Veggies & Seaweed:
- Add seaweed flakes, celery, red onion, pickle, and parsley. Mix well.
- Prepare Dressing:
- In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
- Combine:
- Add dressing to the chickpea mixture and stir until well combined. Adjust seasoning as needed.
- Serve:
- Enjoy immediately on sandwiches, wraps, or salads, or refrigerate for up to 3 days.
Save This salad brought back memories of family picnics where we'd all gather around the table to build our favorite sandwiches together.
Notes
Swap the vegan mayonnaise for Greek yogurt if you prefer a non-vegan version. Add diced bell pepper or grated carrot for extra crunch and color.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula.
Nutritional Information
Each serving contains about 180 calories, 7 g total fat, 23 g carbohydrates, and 7 g protein.
Save Ready in minutes this chickpea tuna salad makes an easy plant-based meal you'll crave all week long. Enjoy it fresh or pack it for lunch.
Recipe FAQ
- → What gives this dish its ocean flavor?
Crumbled seaweed flakes like dulse or nori provide a natural salty, briny taste reminiscent of seafood.
- → Can I substitute the vegan mayonnaise?
Yes, Greek yogurt can be used for a creamier texture but note it alters the vegan profile.
- → How should I prepare the chickpeas?
Drain and rinse canned chickpeas, then mash until mostly broken but still slightly chunky for texture.
- → What are good serving options?
This mix works well on sandwiches, wraps, or as a topping over leafy greens.
- → Can I add extra vegetables for crunch?
Yes, diced bell peppers or grated carrots make great additions that enhance color and texture.