Chickpea Tuna Salad (Print)

Mashed chickpeas combined with seaweed and herbs offer a fresh, savory blend for sandwiches and wraps.

# Components:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons seaweed flakes (such as 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

# Directions:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
02 - Add seaweed flakes, celery, red onion, dill pickle, and parsley (if using) to the mashed chickpeas. 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 - Pour dressing over the chickpea mixture and stir well until fully combined. Adjust seasoning as needed.
05 - Serve immediately in sandwiches, wraps, or over salad greens, or refrigerate up to 3 days for later use.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 15 minutes
  • Vegan, dairy-free, and nut-free for broad dietary needs
02 -
  • If using soy-based vegan mayonnaise, this dish contains soy
  • Check seaweed labels and bread choice to avoid hidden allergens or gluten
03 -
  • For even more ocean flavor, add an extra sprinkle of seaweed flakes
  • Make the salad up to a day ahead for maximum flavor blending
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