Chickpea Tuna Style Salad (Printable)

A flavorful chickpea and seaweed mix with fresh herbs and tangy dressing, ideal for quick, light meals.

# What You'll Need:

→ Base

01 - 1 can (15 ounces) 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

# How to Make It:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down with a slightly chunky texture.
02 - Add seaweed flakes, celery, red onion, dill pickle, and parsley if using; mix thoroughly.
03 - Whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper in a small bowl until smooth.
04 - Incorporate the dressing into the mashed chickpea mixture, stirring until evenly combined; adjust seasoning as necessary.
05 - Serve immediately on sandwiches, wraps, or salads, or refrigerate in an airtight container for up to 3 days.

# Expert Tips:

01 -
  • Quick and easy to prepare with no cooking required
  • Plant-based, nutritious, and full of ocean-inspired flavor
02 -
  • Check labels on vegan mayonnaise and seaweed for hidden allergens
  • Chickpea tuna salad can be kept in the refrigerator for up to three days
03 -
  • Swap vegan mayo for Greek yogurt for a non-vegan option
  • Add bell pepper or grated carrot for extra crunch and color
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