Chickpea Tuna Salad Twist (Printable)

Plant-based chickpea and seaweed mix with fresh veggies and tangy dressing, ideal for light meals or wraps.

# Ingredient List:

→ 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

# 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, pickle, and parsley if using; mix thoroughly.
03 - In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
04 - Incorporate the dressing into the chickpea mixture and stir until well combined. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate for up to 3 days.

# Expert Advice:

01 -
  • 100 percent plant-based and packed with protein
  • Ready in 15 minutes for easy meal prep
02 -
  • Check labels on vegan mayonnaise and seaweed to avoid hidden allergens like soy or gluten
  • This salad stays fresh for up to 3 days in the refrigerator
03 -
  • For best texture mash chickpeas until partly chunky not fully smooth
  • Use fresh lemon juice and lots of fresh herbs for a bright flavor
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