Save A vibrant, plant-based twist on classic tuna salad featuring mashed chickpeas and a touch of seaweed for an authentic ocean flavor. This salad is perfect for sandwiches, wraps, or salads and comes together in minutes for a quick meal.
I first tried making chickpea tuna salad on a busy weeknight when I craved something satisfying but light. It instantly became a favorite in my kitchen for its texture and tangy flavor.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g), 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
- Mash the 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 and Seaweed:
- Add the seaweed flakes, celery, red onion, pickle, and parsley (if using) to the bowl and mix well.
- Prepare the Dressing:
- In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, capers, garlic powder, salt, and black pepper until smooth.
- Combine Everything:
- 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 This chickpea tuna salad quickly became a staple for easy lunches with my family, especially enjoyed as picnic sandwiches on sunny afternoons.
Notes
Swap vegan mayonnaise for Greek yogurt (non-vegan) if preferred. Add diced bell pepper or grated carrot for extra crunch and color. For a smokier flavor, add a pinch of smoked paprika. Pairs well with whole grain bread or lettuce wraps.
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) and mustard. May contain gluten if served on regular bread. Always read labels for hidden allergens and check seaweed for possible cross-contamination.
Save This salad is versatile, satisfying, and sure to brighten up your lunch table. Enjoy your meal knowing it is healthy and delicious.
Recipe Guide
- → How can I achieve the best texture for the chickpeas?
Use a fork or potato masher to mash the chickpeas until mostly broken down but still somewhat chunky for great texture.
- → What does the seaweed add to this dish?
Seaweed flakes like dulse or nori provide a subtle oceanic flavor, enhancing the savory depth without fish.
- → Can I substitute the vegan mayonnaise dressing?
Yes, Greek yogurt can be used instead for a creamier, tangy dressing with a slightly different flavor.
- → How should I store leftovers?
Store the mixture in an airtight container in the refrigerator for up to three days to maintain freshness.
- → What are some good serving options?
Serve on whole grain bread, crisp lettuce wraps, or over fresh salad greens for versatile meals.