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 discovered this chickpea tuna salad while experimenting with vegan recipes for busy weekdays. The ocean-like flavor and satisfying texture never fail to impress even non-vegans in my family.
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
- 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 & Seaweed:
- 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 & Season:
- 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 Sharing this salad with my kids reminds me of summer picnics when everyone would crowd around for seconds. There is something joyful about seeing homemade vegan food enjoyed together.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula
Nutritional Information
Each serving provides approximately 180 calories, 7 g total fat, 23 g carbohydrates, and 7 g protein.
Recipe Notes
You can swap vegan mayonnaise for Greek yogurt (non-vegan) if preferred, add bell pepper or grated carrot for crunch, or a pinch of smoked paprika for a smokier touch. Pairs perfectly with whole grain bread or lettuce wraps.
Save This salad delivers classic comfort with a creative, vegan update. Enjoy in your favorite ways for lunch or light dinners.
Recipe Help & Answers
- → What gives this salad its ocean flavor?
Seaweed flakes such as dulse or nori add a natural ocean-like taste that enhances the overall flavor profile.
- → How should I mash the chickpeas for best texture?
Mash the chickpeas until partially broken down but still chunky to retain a pleasant, hearty texture.
- → Can this salad be stored for later use?
Yes, store in an airtight container in the refrigerator for up to three days to keep flavors fresh.
- → Are there suggested variations for extra crunch?
Add diced bell pepper or grated carrot to introduce crunch and vibrant color to the mix.
- → What are good serving ideas for this salad?
Serve on whole grain bread, inside wraps, or over fresh salad greens for a satisfying meal.