Save A vibrant, plant-based twist on classic tuna salad featuring mashed chickpeas and a touch of seaweed for authentic ocean flavor. Ideal for sandwiches, wraps, or salads.
When I made this Chickpea Tuna Salad for lunch, it instantly became a staple in my weekly meal rotation. The briny seaweed and creamy dressing make it taste surprisingly close to traditional tuna salad while keeping things completely vegan.
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
- 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:
- Mash chickpeas in a large mixing bowl with a fork or potato masher until mostly broken down but still chunky.
- Add Vegetables:
- Add seaweed flakes, celery, red onion, pickle, and parsley (if using) and mix well.
- Prepare Dressing:
- Whisk together vegan mayonnaise, Dijon mustard, lemon juice, capers, garlic powder, salt, and black pepper in a small bowl.
- Combine:
- Add dressing to chickpea mixture and stir until well combined. Adjust seasoning to taste.
- Serve:
- Serve immediately on sandwiches, wraps, or salad greens, or refrigerate for up to 3 days.
Save This salad is always a hit at family picnics. Everyone loves customizing their sandwiches and there's never any leftovers!
Notes
Try swapping in Greek yogurt (if not vegan) for a tangier taste, or add diced bell pepper for extra crunch and color. A pinch of smoked paprika gives a deeper flavor.
Required Tools
You just need a large mixing bowl, fork or potato masher, small bowl, knife and cutting board, and a spoon or spatula.
Allergen Information
Contains soy if you use soy-based vegan mayonnaise. May contain gluten if served on regular bread. Double-check ingredient labels for hidden allergens.
Save This salad can be made ahead for easy lunches. Enjoy on bread, in lettuce wraps, or spooned over fresh greens.
Recipe FAQs
- → How do seaweed flakes influence the flavor?
Seaweed flakes add a subtle oceanic saltiness and umami depth, replicating seafood flavors naturally in this dish.
- → Can I adjust the texture of the mashed chickpeas?
Yes, mash the chickpeas to your preferred consistency—chunky for more bite or smooth for creaminess.
- → What are good serving suggestions?
This salad works well in sandwiches, wraps, or as a topping for fresh salad greens.
- → Are there alternative ingredients for the dressing?
You can swap vegan mayonnaise with Greek yogurt or add smoked paprika for a smoky twist.
- → How long can leftovers be stored?
Store in an airtight container in the fridge for up to three days without losing freshness.