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 tried developing this chickpea tuna salad when I wanted a satisfying lunch without relying on processed vegan meat alternatives. The combination of mashed chickpeas, tangy seaweed flakes, and crisp vegetables created a dish that my whole family enjoyed.
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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
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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:
- Add the seaweed flakes, celery, red onion, pickle, and parsley (if using). Mix well.
- Prepare 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:
- 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 Making this salad has become a regular part of our family lunches. My kids especially love it in wraps with extra vegetables, and it always sparks positive conversation at the table.
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Serving Suggestions
Enjoy the chickpea tuna salad on toasted whole grain bread, inside lettuce wraps, or as a topping for mixed greens. It also makes a great filling for pita pockets.
Variations
Try adding diced bell pepper or grated carrot for extra crunch and color. For a smokier depth, stir in a pinch of smoked paprika.
Tools You Need
A large mixing bowl, potato masher or fork, small bowl, knife and cutting board, and spoon or spatula work best for this recipe.
Save 
This plant-based salad is fast to make, family-friendly, and a vibrant addition to any meal. Enjoy every bite in sandwiches, wraps, or as a light main course.
Recipe FAQs
- → Can I substitute the seaweed flakes?
Yes, you can replace dulse or nori with other mild seaweed varieties or omit it to reduce the ocean flavor.
- → How should I store the mixture?
Keep the blend refrigerated in an airtight container for up to 3 days to maintain freshness.
- → What can I add for extra crunch?
Diced bell pepper or grated carrot can be mixed in to add texture and color.
- → Is there a way to make it smokier?
Add a pinch of smoked paprika to the dressing for a subtle smoky note.
- → What are good serving options?
Serve on whole grain bread, lettuce wraps, or over a bed of fresh salad greens for a light meal.
