Chickpea Tuna Salad Mix (Printable)

A fresh blend of mashed chickpeas, seaweed flakes, and crisp veggies for a bright, savory dish.

# 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

# Method:

01 - In a large mixing bowl, mash the chickpeas using a fork or potato masher until mostly broken down but retaining some texture.
02 - Incorporate seaweed flakes, diced celery, red onion, dill pickle, and parsley if using. Stir thoroughly to combine.
03 - Whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper in a small bowl until smooth.
04 - Add the dressing to the chickpea mixture and fold gently until evenly coated. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens. Refrigerate any leftovers for up to three days.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 15 minutes
  • Completely plant-based and packed with flavor
02 -
  • This salad is vegan, dairy-free, and nut-free
  • If using soy-based vegan mayonnaise or regular bread, check allergens
03 -
  • For extra flavor, mash the chickpeas just enough to keep some texture
  • Let the salad chill for 30 minutes for best taste and texture
Return