Chickpea Tuna Salad (Print Version)

Mashed chickpeas with seaweed and fresh veggies create a flavorful, ocean-inspired plant-based salad.

# What You'll Need:

→ Base

01 - 1 can (400 g, about 2 cups) 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

# Steps to Follow:

01 - In a large mixing bowl, mash chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
02 - Add seaweed flakes, diced celery, red onion, dill pickle, and parsley if using. Mix well to incorporate.
03 - In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
04 - Add dressing to chickpea mixture and stir thoroughly until evenly combined. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or over salad greens, or refrigerate in an airtight container for up to 3 days.

# Additional Tips::

01 -
  • 100% plant-based and vegan
  • Ready in just 15 minutes, no cooking required
02 -
  • Check seaweed packaging for cross-contamination if allergies are a concern
  • Tuna flavor comes entirely from plant-based ingredients
03 -
  • Swap vegan mayo for non-vegan Greek yogurt if preferred
  • Add diced bell pepper or grated carrot for extra crunch and color
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