Chickpea Tuna Salad Mix (Print View)

Mashed chickpeas combined with seaweed and crisp veggies for a fresh, flavorful salad base.

# Components:

→ Base

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 2 tablespoons seaweed flakes (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

# Directions:

01 - In a large mixing bowl, use a fork or potato masher to mash the chickpeas until mostly broken down but retaining some texture.
02 - Add the seaweed flakes, celery, red onion, dill pickle, and parsley (if using) to the mashed chickpeas. Mix thoroughly.
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 over the chickpea mixture and stir until evenly combined. Adjust seasoning to taste.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate for up to 3 days.

# Expert Advice:

01 -
  • Plant-based and full of flavor
  • Quick to prepare in just 15 minutes
02 -
  • This salad is vegan and nut-free
  • Check your seaweed for gluten cross-contamination if needed
03 -
  • Use a potato masher for the perfect chickpea texture
  • Let the salad chill in the fridge for 30 minutes for maximum flavor
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