Save to Pinterest A vibrant, plant-based twist on classic tuna salad featuring mashed chickpeas and a touch of seaweed for an authentic ocean flavor. Enjoy it in sandwiches, wraps, or salads for a fresh and satisfying meal.
I first made this chickpea tuna salad for a vegan friend craving the flavors of traditional tuna salad. Everyone loved how the seaweed gave it that classic ocean taste without fish. It quickly became my go-to for lunches and picnics.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes (dulse or nori): 2 tablespoons, crumbled
- Celery: 1 stalk, finely diced
- Red onion: 1/4 small, finely diced
- Dill pickle: 1 small, finely diced
- Fresh 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 Veggies and Seaweed:
- Add the seaweed flakes, celery, red onion, pickle, and parsley if using, and 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:
- 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 to Pinterest My kids always ask for seconds when I pack this in their lunchboxes, and my partner loves it stuffed in pita bread. It brings everyone together for a nutritious, delicious meal.
Notes & Variations
Swap vegan mayonnaise for Greek yogurt if you are not vegan. Add diced bell pepper or grated carrot for extra crunch and color, or a pinch of smoked paprika for deeper flavor.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula.
Nutrition & Allergens
Per serving: 180 calories, 7 g total fat, 23 g carbohydrates, 7 g protein. Contains soy and mustard if using soy-based mayo and Dijon. May contain gluten depending on bread.
Save to Pinterest This easy salad makes every meal fresh and flavorful. Enjoy it as a spread, filling or just scoopable goodness!
Recipe FAQs
- → How do seaweed flakes affect the flavor?
Seaweed flakes add a subtle ocean-like saltiness and umami, enriching the chickpea base with authentic savory notes.
- → Can I use regular mayonnaise instead of vegan mayo?
Yes, regular mayonnaise or Greek yogurt can be used to adjust creaminess and flavor based on preference.
- → What is the best way to mash chickpeas for texture?
Mash with a fork or potato masher until mostly broken but still slightly chunky to maintain a hearty texture.
- → How long can the mixture be stored?
Refrigerate in a sealed container for up to three days to maintain freshness and flavor.
- → What are good serving suggestions?
Excellent for sandwiches, lettuce wraps, or as a topping for salad greens for a nutritious, flavorful meal.
- → Can additional vegetables be added?
Yes, diced bell pepper or grated carrot provide extra crunch and color, enhancing the overall texture.