Save 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 for a picnic when I wanted something fresh yet filling. The seaweed really brings out that ocean taste, and even my non-vegan friends were impressed by how flavorful it turned out.
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
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 and Seaweed:
- Add seaweed flakes, celery, red onion, pickle, and parsley. Mix everything well.
- Prepare Dressing:
- In a small bowl, whisk together 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, over salad greens or refrigerate for up to 3 days.
Save This recipe quickly became a family favorite for quick lunches. My kids love packing it in their school sandwiches and it's always a hit at family gatherings when served with lettuce wraps.
Notes
Swap vegan mayonnaise for Greek yogurt if not vegan. Add diced bell pepper or grated carrot for extra crunch. For a smokier flavor, add a pinch of smoked paprika.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula
Nutritional Information (per serving)
Calories: 180. Total Fat: 7 g. Carbohydrates: 23 g. Protein: 7 g.
Save This salad is perfect for quick meals and travels well for picnics or lunches. Try layering it in wraps with leafy greens for a fresh twist.
Recipe Questions & Answers
- → What does the seaweed add to this dish?
Seaweed flakes provide a subtle oceanic flavor, enhancing the dish's depth and offering a unique plant-based twist.
- → Can this be made ahead of time?
Yes, it can be refrigerated up to three days, allowing flavors to meld and making it convenient for meal prep.
- → What texture should the chickpeas have?
Chickpeas should be mashed until mostly broken but still slightly chunky to retain pleasant bite and texture contrast.
- → Are there suggested ingredient swaps for the dressing?
Vegan mayonnaise can be swapped with Greek yogurt for a creamier version, and adding smoked paprika introduces a smoky note.
- → How can this be served?
Ideal on whole grain bread, in wraps, or atop fresh salad greens for a light, nutritious meal.