Chickpea Tuna Salad Mix (Printable)

Mashed chickpeas combine with seaweed and fresh veggies for a bright, savory spread ideal for light meals.

# Components:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons seaweed flakes (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

# Directions:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but retaining some texture.
02 - Add seaweed flakes, diced celery, red onion, pickle, and parsley if using. Stir until evenly mixed.
03 - In a separate small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
04 - Incorporate the dressing into the chickpea mixture, stirring thoroughly to combine all components. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate up to 3 days for later use.

# Expert Advice:

01 -
  • Ready in just 15 minutes
  • Delivers the taste of the ocean without any fish
02 -
  • This recipe contains soy and mustard if you use soy-based vegan mayonnaise.
  • If serving on regular bread, double-check labels for gluten and possible seaweed cross-contamination.
03 -
  • For a smokier flavor add a pinch of smoked paprika.
  • This salad pairs perfectly with whole grain bread or lettuce wraps.
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