Save A vibrant, plant-based twist on classic tuna salad featuring mashed chickpeas and a touch of seaweed for authentic ocean flavor. Perfect for sandwiches, wraps, or salads.
I first tried a chickpea version of tuna salad at a vegan picnic and was surprised at how much it reminded me of the original. The combination of seaweed flakes and crunchy vegetables truly makes this a satisfying meal.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons, crumbled (such as dulse or nori)
- 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 the chickpeas with a fork or potato masher until mostly broken down but still a bit chunky.
- Add Vegetables:
- 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:
- 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 My family loves this recipe for quick lunches, and it has become a go-to for meal prep during busy weeks.
Notes
Swap vegan mayonnaise for Greek yogurt (non-vegan) if preferred. Add diced bell pepper or grated carrot for extra crunch and color. For a smokier flavor, add a pinch of smoked paprika. Pairs well with whole grain bread or lettuce wraps.
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). Check seaweed for cross-contamination. Double-check all labels for hidden allergens.
Save This flavorful salad brings a taste of the sea to plant-based lunches in minutes. Enjoy it packed in a lunchbox or fresh at home.
Recipe FAQ
- → What ingredients provide the ocean flavor in this dish?
Seaweed flakes like dulse or nori add a distinctive oceanic taste to the mashed chickpea mixture.
- → Can this mixture be served cold or warm?
It is best served cold or at room temperature, making it convenient for sandwiches, wraps, or salads.
- → How can I add more crunch to this dish?
Incorporate diced bell pepper or grated carrot to introduce extra texture and color.
- → What dressing ingredients create the creamy texture?
A blend of vegan mayonnaise, Dijon mustard, lemon juice, and capers forms a smooth and tangy dressing.
- → How long can this salad be stored safely?
Refrigerate for up to three days in an airtight container to maintain freshness and flavor.