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.

The first time I made this salad, my family was skeptical about the idea of chickpeas standing in for tuna, but one bite won everyone over. Now, it's our go-to for fast vegan sandwiches.

Ingredients

• Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
• Seaweed flakes: 2 tablespoons (such as 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.

Mix in veggies & seaweed:

Add the seaweed flakes, celery, red onion, pickle, and parsley (if using). Mix well.

Prepare 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 salad:

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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We love making this salad together for lunch, especially when we want something quick but flavorful. It's become a staple during busy weekends.

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), and mustard. May contain gluten if served on regular bread—check seaweed for cross-contamination.

Nutritional Information (per serving)

Calories: 180, Total Fat: 7 g, Carbohydrates: 23 g, Protein: 7 g

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Enjoy this chickpea tuna salad as a versatile filling for wraps or sandwiches. It keeps well in the fridge for easy meals all week.

Recipe FAQs

→ What gives this dish its ocean flavor?

Seaweed flakes like dulse or nori add subtle oceanic notes, enhancing the mashed chickpeas with authentic marine taste.

→ Can I prepare this in advance?

Yes, it keeps well refrigerated for up to 3 days while maintaining flavor and texture.

→ What vegetables add crunch to this mix?

Celery, red onion, and dill pickle provide crispness and a balanced bite to the combination.

→ How can I make the dressing tangier?

Adjust the lemon juice or increase Dijon mustard quantities for a more pronounced tangy kick.

→ Are there alternatives to vegan mayonnaise?

Greek yogurt can be substituted for a creamier texture if a non-vegan option is acceptable.