Chickpea Tuna Salad Twist (Printable)

A plant-based chickpea and seaweed blend delivering fresh, coastal flavors fit for sandwiches or wraps.

# What You Need:

→ 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

# How to Make It:

01 - In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down but slightly chunky.
02 - Add seaweed flakes, diced celery, red onion, pickle, and parsley if using. Mix thoroughly.
03 - Whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper in a small bowl until smooth.
04 - Incorporate the dressing into the chickpea mixture, stirring until uniformly combined. Adjust seasoning as preferred.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate up to 3 days.

# Expert Advice:

01 -
  • Packed with plant protein and fiber
  • Easy to prepare for quick meals
02 -
  • Contains soy if using soy-based vegan mayonnaise
  • Check seaweed for potential gluten cross-contamination
03 -
  • Mash the chickpeas only partially for better texture
  • Let the salad chill for 30 minutes for flavors to meld
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