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.
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:
- 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.
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.