Save to Pinterest 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 tried this chickpea tuna salad at a vegan potluck and was amazed at how close it tasted to the traditional version. The seaweed adds such a convincing seafood note that everyone in my family keeps asking for it, even the non-vegans.
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Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons (dulse or nori), crumbled
- Celery: 1 stalk, 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
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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 Veggies and Seaweed:
- 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:
- 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.
Save to Pinterest This salad has become a staple in our lunch rotation, especially on busy weekdays when everyone wants something filling yet light. My daughter loves it in a wrap with extra pickles for school lunch.
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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 check seaweed packaging for cross-contamination.
Nutritional Information
Each serving has about 180 calories, 7 g total fat, 23 g carbohydrates, and 7 g protein.
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Enjoy this chickpea tuna salad fresh or chilled. It makes a fantastic make-ahead lunch or picnic dish.
Answers to Recipe Questions
- → What does the seaweed add to the salad?
Seaweed flakes provide a subtle ocean-like flavor, enhancing the salad's depth and giving a natural seafood essence without actual fish.
- → Can I use fresh herbs instead of dried parsley?
Fresh parsley adds a vibrant, bright note to the salad, perfectly complementing the creamy chickpeas and tangy dressing.
- → How should the chickpeas be prepared for best texture?
Mash the chickpeas until mostly broken but still chunky for a satisfying texture that holds well in sandwiches or wraps.
- → Is it possible to adjust the dressing for different tastes?
Yes, the dressing can be adjusted by varying lemon juice, mustard, or adding smoked paprika for a smoky depth.
- → How can this salad be served at its best?
Serve chilled on whole grain bread, lettuce wraps, or over fresh greens for a quick, flavorful meal or snack.
