Chickpea Tuna Salad (Print)

Mashed chickpeas with seaweed and fresh herbs create a bright, plant-based salad ideal for sandwiches or wraps.

# Components:

→ Base

01 - 2 cups canned chickpeas, drained and rinsed
02 - 2 tablespoons crumbled seaweed flakes (dulse or nori)
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

# Directions:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
02 - Add the seaweed flakes, celery, red onion, dill pickle, and parsley if using, then mix thoroughly.
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 the dressing to the chickpea mixture and stir until well combined. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate for up to three days.

# Expert Advice:

01 -
  • Quick and easy to make
  • Wonderful vegan alternative to tuna salad
02 -
  • Check seaweed packaging for hidden allergens
  • This salad keeps well in the fridge for three days
03 -
  • Swap vegan mayonnaise for Greek yogurt if not strictly vegan
  • Add diced bell pepper or grated carrot for extra crunch and color
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