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.
I first made this chickpea tuna salad on a busy weeknight and was amazed how quickly it came together. The combination of seaweed and capers really convinced my family to call it the best vegan tuna salad they'd tried.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons (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
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 and seaweed:
- Add seaweed flakes, celery, red onion, dill pickle, and parsley. Mix well.
- Make the dressing:
- In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, capers, garlic powder, salt, and black pepper until smooth.
- Combine salad:
- Stir the dressing into the chickpea mixture 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 
This salad has turned into a lunchtime staple for my family. Watching my kids build their own sandwiches from the bowl always brings a smile.
Required Tools
You'll need a large mixing bowl, potato masher or fork, small bowl, knife and cutting board, and a spoon or spatula.
Allergen Information
Contains soy (if using soy-based vegan mayonnaise), mustard, and may contain gluten depending on bread choice. Always check seaweed for cross-contamination and labels for hidden allergens.
Nutritional Information
Each serving contains about 180 calories, 7 g total fat, 23 g carbohydrates, and 7 g protein.
Pin It 
Enjoy this satisfying and flavorful vegan salad for a nutritious meal or quick snack. It's a delicious way to bring more plant-based goodness to your table.
Recipe Questions & Answers
- → How do seaweed flakes affect the flavor?
Seaweed flakes add a subtle oceanic umami note, enhancing the chickpea base with depth and a fresh marine flavor.
- → Can I substitute vegan mayonnaise?
Yes, Greek yogurt or a creamy nut-based spread can be used for a different tang and texture.
- → What is the best way to mash the chickpeas?
Use a fork or potato masher to crush chickpeas until mostly broken but retaining some texture for a chunky, hearty mix.
- → How long does the salad keep refrigerated?
It can be stored up to 3 days in an airtight container while retaining its fresh flavor and texture.
- → What dishes pair well with this salad?
This chickpea salad complements whole grain bread, lettuce wraps, or can be served over mixed greens for a light lunch.
- → Can I add extra vegetables?
Yes, diced bell pepper or grated carrot provide additional crunch and color for a vibrant texture.