Chickpea Tuna Salad Mix (Printable)

A zesty chickpea and seaweed blend with fresh herbs and tangy dressing, perfect for light meals.

# What you'll need:

→ Base

01 - 1 can (15 oz) 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

# How to make it:

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 seaweed flakes, celery, red onion, pickle, and parsley if using; stir to mix evenly.
03 - Whisk vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper together in a small bowl until smooth.
04 - Incorporate the dressing into the chickpea mixture and stir thoroughly to combine. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or over salad greens, or refrigerate for up to three days.

# Expert suggestions:

01 -
  • Quick to prepare with no cooking required
  • Protein-packed and suitable for vegan, dairy-free, and nut-free diets
02 -
  • Check vegan mayonnaise and seaweed packages for hidden allergens and cross-contamination
  • The salad keeps well in the fridge for up to three days making it great for meal prep
03 -
  • Mash the chickpeas enough to stick together but leave some texture for best results
  • Add extra lemon juice for a brighter flavor if desired
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