Pin It 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.
The first time I made this salad, my family was skeptical about the idea of chickpeas standing in for tuna, but one bite won everyone over. Now, it's our go-to for fast vegan sandwiches.
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Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons (such as dulse or nori), crumbled
- Celery stalk: 1, 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.
- Mix in veggies & seaweed:
- 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 salad:
- 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.
Pin It We love making this salad together for lunch, especially when we want something quick but flavorful. It's become a staple during busy weekends.
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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), and mustard. May contain gluten if served on regular bread—check seaweed for cross-contamination.
Nutritional Information (per serving)
Calories: 180, Total Fat: 7 g, Carbohydrates: 23 g, Protein: 7 g
Pin It 
Enjoy this chickpea tuna salad as a versatile filling for wraps or sandwiches. It keeps well in the fridge for easy meals all week.
Recipe FAQs
- → What gives this dish its ocean flavor?
Seaweed flakes like dulse or nori add subtle oceanic notes, enhancing the mashed chickpeas with authentic marine taste.
- → Can I prepare this in advance?
Yes, it keeps well refrigerated for up to 3 days while maintaining flavor and texture.
- → What vegetables add crunch to this mix?
Celery, red onion, and dill pickle provide crispness and a balanced bite to the combination.
- → How can I make the dressing tangier?
Adjust the lemon juice or increase Dijon mustard quantities for a more pronounced tangy kick.
- → Are there alternatives to vegan mayonnaise?
Greek yogurt can be substituted for a creamier texture if a non-vegan option is acceptable.
