Chickpea Tuna Salad

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 recipe when looking for a flavorful vegan option to bring to a picnic with friends. We all loved how the mashed chickpeas and seaweed combined for a surprisingly authentic taste.

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 (optional): 2 tablespoons, chopped
• 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

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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). 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 together:

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, or refrigerate for up to 3 days.

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This has become a go-to for my family gatherings, especially when we want something quick and everyone can enjoy. Even my younger cousins ask for seconds.

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 vegan mayonnaise), mustard. May contain gluten if served on regular bread. Always double-check all labels before serving to those with allergies.

Nutritional Information (per serving)

Calories: 180, total fat: 7 g, carbohydrates: 23 g, protein: 7 g

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For a smokier depth, add a pinch of smoked paprika. Enjoy paired with whole grain bread or fresh lettuce wraps.

Recipe Q&A

→ What gives this salad its ocean flavor?

Crumbled seaweed flakes such as dulse or nori impart a subtle, authentic ocean taste that complements the chickpeas.

→ Can I use canned chickpeas for this dish?

Yes, canned chickpeas work perfectly when drained and rinsed thoroughly before mashing.

→ How do I make the dressing smooth and well combined?

Whisk vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth before mixing with the chickpeas.

→ What are some good serving suggestions?

Enjoy it on whole grain bread, lettuce wraps, or over fresh salad greens for a light and satisfying meal.

→ Are there variations to add more crunch or flavor?

Add diced bell pepper, grated carrot, or a pinch of smoked paprika to enhance texture and smoky depth.