Pin 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.
This chickpea tuna salad quickly became a staple in my kitchen for weekday lunches. Its fresh flavors and satisfying texture make every bite feel like a treat.
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Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons (dulse or nori), crumbled
- Celery stalk: 1, 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
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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) 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. Refrigerate leftovers for up to 3 days.
Pin My family loves this chickpea tuna salad layered into wraps for picnics. It is a hit with both adults and kids every time we bring it along.
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Notes
Swap vegan mayonnaise for Greek yogurt if not strictly vegan. Add diced bell pepper or grated carrot for extra crunch and color.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula
Allergen Information
Contains soy and mustard. May contain gluten depending on bread choice or seaweed cross-contamination. Always double-check labels.
Pin 
Enjoy this salad fresh, and experiment with your favorite veggies or wraps for a perfectly tailored meal.
Recipe FAQ
- → Can I use fresh seaweed instead of flakes?
Fresh seaweed can be used but should be finely chopped and dried slightly to avoid excess moisture affecting texture.
- → How do I adjust seasoning for less salt?
Reduce added salt and capers, then gradually season to taste to maintain balance without overpowering flavors.
- → What can replace vegan mayonnaise?
Greek yogurt or avocado puree can substitute to add creaminess while altering the flavor subtly.
- → Is this suitable for a quick lunch?
Yes, preparation only takes 15 minutes and it can be served immediately or chilled for later.
- → Can I add extra vegetables?
Diced bell pepper or shredded carrot are excellent for added crunch and color without overpowering the mix.
