Chickpea Tuna Salad (Printable)

Mashed chickpeas with seaweed and fresh veggies create a vibrant, savory blend perfect for meals.

# What You Need:

→ Base

01 - 1 can (15 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, mash the chickpeas with a fork or potato masher until mostly broken down but still retaining some texture.
02 - Add seaweed flakes, celery, red onion, dill pickle, and parsley if using. 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 into the chickpea mixture and stir until fully incorporated. Adjust seasoning to taste.
05 - Serve immediately in sandwiches, wraps, or over salad greens, or refrigerate for up to three days.

# Expert Advice:

01 -
  • Quick and easy to prepare for busy days
  • Flavorful vegan alternative to traditional tuna salad
02 -
  • Chickpea tuna salad is vegan and naturally dairy-free and nut-free
  • Check the seaweed package if gluten is a concern, as some brands may have cross-contamination
03 -
  • For best results, let the salad rest 10 minutes before serving so flavors meld
  • Mix gently to keep some chickpea texture for that classic tuna salad bite
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