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 started making this chickpea tuna salad after searching for a vegan alternative to the sandwiches I grew up with. That hint of seaweed really brings out the nostalgic ocean taste and now I serve it at every family potluck.
Ingredients
- Chickpeas: 2 cups (1 can 400 g) drained and rinsed
- Seaweed flakes: 2 tablespoons (such as 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
Instructions
- Mash chickpeas:
- In a large mixing bowl mash chickpeas with a fork or potato masher until mostly broken down but still chunky.
- Mix base veggies:
- Add seaweed flakes celery red onion pickle and parsley (if using). Mix 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 dressing to chickpea mixture and stir until combined. Adjust seasoning to taste.
- Serve:
- Serve immediately on sandwiches wraps or salads or refrigerate for up to 3 days.
Save to Pinterest My family loves packing these chickpea tuna salad sandwiches for hiking trips. Everyone enjoys adding their favorite toppings and it has become our go-to for easy healthy lunches.
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 and check seaweed for cross-contamination. Double-check all labels for hidden allergens.
Nutritional Information
Each serving contains 180 calories 7 g total fat 23 g carbohydrates and 7 g protein.
Save to Pinterest This chickpea tuna salad is so flavorful you might not miss the fish. Try it on lettuce wraps or whole grain bread for a delicious meal.
Common Recipe Questions
- → What gives the salad its ocean flavor?
Crumbled seaweed flakes like dulse or nori add authentic oceanic notes to this dish.
- → Can I substitute vegan mayonnaise in the dressing?
Yes, Greek yogurt works well as an alternative for a creamier texture, though it changes the flavor slightly.
- → How should I prepare the chickpeas?
Drain, rinse, and mash the chickpeas until mostly broken but still retaining some texture.
- → Are there options to add more crunch?
Diced bell pepper or grated carrot can be folded in for additional crunch and color.
- → How long can the salad be stored?
It can be refrigerated for up to 3 days in an airtight container without losing freshness.
- → What are common serving suggestions?
Serve on sandwiches, wraps, or over fresh salad greens for a versatile meal.