Save to Pinterest 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 created this salad when searching for a heartier lunch without relying on canned tuna. The seaweed and capers truly mimic that beloved briny taste.
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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: 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
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Instructions
- Mash chickpeas:
- In a large mixing bowl, mash chickpeas with a fork or potato masher until mostly broken down but still a bit chunky.
- Add veggies and seaweed:
- Add seaweed flakes, celery, red onion, pickle, and parsley. 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 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 to Pinterest This salad quickly became a favorite picnic spread for my family, especially tucked in soft bread with crisp lettuce.
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Notes
Swap vegan mayonnaise for Greek yogurt (non-vegan) or add diced bell pepper or grated carrot for extra crunch. For a smokier flavor, use a pinch of smoked paprika.
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. Double-check labels for hidden allergens.
Save to Pinterest 
Ready in just 15 minutes and perfect for a quick lunch or meal prep. Enjoy this salad chilled in pitas, wraps, or even lettuce cups.
Recipe Questions & Answers
- → How do seaweed flakes enhance the flavor?
Seaweed flakes add a subtle oceanic taste, boosting umami and mimicking seafood nuances naturally.
- → Can this mixture be prepared ahead of time?
Yes, it keeps well refrigerated for up to three days, allowing flavors to meld beautifully.
- → What can I use instead of vegan mayonnaise?
Greek yogurt makes a creamy alternative if dairy is acceptable in your diet.
- → Is the texture smooth or chunky?
The chickpeas are mashed but kept slightly chunky for a pleasing bite and texture variety.
- → What are good serving suggestions?
Excellent for sandwiches, wraps, or served over leafy greens to enhance fresh meal options.
