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. Perfect for sandwiches, wraps, or salads.
I first made this chickpea tuna salad when craving something savory and fresh for lunch. The seaweed gives it that nostalgic ocean taste without any fish & it quickly became my go-to meal.
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
- Parsley: 2 tablespoons fresh, 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 slightly chunky.
- Add Veggies and Seaweed:
- Add the seaweed flakes, celery, red onion, pickle, and parsley if using. Mix well.
- Prepare 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 if needed.
- Serve:
- Enjoy immediately on sandwiches, wraps, or salad greens. Refrigerate leftovers for up to 3 days.
Save to Pinterest This salad always sparks conversation at our family table, especially when my kids try to guess what makes it taste like real tuna. It's a wholesome lunch everyone enjoys together.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula
Allergen Information
Contains soy (if using soy-based mayo) and mustard. May contain gluten if served on regular bread. Double-check all labels for hidden allergens.
Nutritional Information
Per serving: 180 calories, 7 g total fat, 23 g carbohydrates, 7 g protein
Save to Pinterest Serve this salad chilled for the best texture. Enjoy in sandwiches or wraps for lunch or as a quick and nutritious dinner.
Common Recipe Questions
- → What gives this salad its ocean flavor?
Crumbled seaweed flakes such as dulse or nori impart a salty, briny taste that mimics seafood flavors naturally.
- → Can I substitute the vegan mayonnaise?
Yes, Greek yogurt can be used for a creamier texture if not avoiding dairy, while other plant-based spreads work well too.
- → How should I store leftovers?
Keep the salad refrigerated in an airtight container and consume within 3 days for best freshness and flavor.
- → Can I add extra vegetables?
Absolutely, diced bell peppers or grated carrots add crunch and vibrant color enhancing the salad's freshness.
- → What type of bread pairs well with this salad?
Whole grain bread or crisp lettuce leaves make excellent bases for serving the salad as a sandwich or wrap.