Chickpea Tuna Salad (Printable Version)

Mashed chickpeas and seaweed blend with tangy dressing for a fresh, plant-based salad option.

# What You'll Need:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons seaweed flakes (such as 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

# Steps to Follow:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but retaining some texture.
02 - Add seaweed flakes, diced celery, red onion, pickle, and parsley if using. Mix thoroughly to combine evenly.
03 - In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
04 - Pour the dressing into the chickpea mixture and stir until fully integrated. Taste and adjust seasonings as needed.
05 - Serve immediately on sandwiches, wraps, or over greens, or refrigerate for up to 3 days.

# Additional Tips::

01 -
  • It's vegan dairy-free and nut-free so everyone can enjoy it.
  • Ready in just 15 minutes making it perfect for busy days.
02 -
  • This recipe can be made ahead and stored in the fridge for 3 days.
  • If you use soy-based vegan mayonnaise it contains soy.
03 -
  • Swap vegan mayonnaise for Greek yogurt if you are not vegan.
  • Add diced bell pepper or grated carrot for extra crunch and color.
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