Save 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 when searching for a satisfying vegan alternative to the traditional recipe. The seaweed flakes really give it that nostalgic flavor I was hoping for.
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.
- Add Vegetables:
- Add the seaweed flakes, celery, red onion, pickle, and parsley (if using). Mix well.
- Make 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:
- 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.
Save 
Save My kids were surprised by how much they loved this salad and beg for it in their lunch wraps now. It&s become a staple for us during busy school weeks.
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), mustard. May contain: Gluten (if served on regular bread). Double-check seaweed for cross-contamination.
Nutritional Information
Per serving: 180 calories, 7 g total fat, 23 g carbohydrates, 7 g protein.
Save 
Save This easy salad brings delicious, ocean-inspired flavors to any meal. Enjoy it in sandwiches, wraps, or straight from the bowl for a nourishing plant-based bite.
Recipe Guide
- → What gives this salad its ocean-like flavor?
Seaweed flakes, such as dulse or nori, impart the authentic ocean taste while keeping the dish plant-based and fresh.
- → Can I prepare this mix ahead of time?
Yes, it keeps well refrigerated for up to 3 days, allowing flavors to meld and making it convenient for meal prep.
- → What texture should the mashed chickpeas have?
They should be mostly broken down but still retain some chunkiness to add body and interest to the mix.
- → Are there any suggested ingredient swaps?
You can replace vegan mayonnaise with Greek yogurt for a tangier profile or add diced bell pepper for extra crunch and color.
- → How can I serve this chickpea mixture?
It works wonderfully in sandwiches, wraps, or spooned over fresh salad greens for a light, flavorful meal.
