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 tried a chickpea version when searching for a satisfying vegan lunch. The ocean-like flavor surprised my family, and since then, this salad has become a staple for picnics and quick meals alike.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g), drained and rinsed
- Seaweed flakes: 2 tablespoons, crumbled (such as dulse or nori)
- 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 & Seaweed:
- Add the seaweed flakes, celery, red onion, pickle, and parsley (if using). Mix well.
- Mix 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 This salad even got my picky little one excited about veggies, and we all love building our own sandwich creations together at lunch.
Notes
Swap vegan mayonnaise for Greek yogurt (non-vegan) if preferred. Add diced bell pepper or grated carrot for extra crunch and color. For a smokier flavor, add a pinch of smoked paprika. Pairs well with whole grain bread or lettuce wraps.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula
Nutritional Information (per serving)
Calories: 180, Total Fat: 7 g, Carbohydrates: 23 g, Protein: 7 g
Save 
Save This bright salad makes a speedy lunch or dinner any day. The ocean flavor is sure to delight vegans and non-vegans alike.
Kitchen Guide
- → How do I prepare the chickpeas for this dish?
Drain and rinse canned chickpeas, then mash them lightly until chunky to retain texture.
- → What kinds of seaweed work best in this salad?
Dulse or nori flakes provide authentic ocean flavor and blend well with the other ingredients.
- → Can I make substitutions for the dressing?
Yes, you can swap vegan mayonnaise for Greek yogurt or adjust seasonings to taste for preferred flavors.
- → How should I serve this chickpea mixture?
It works well on sandwiches, wraps, or as a topping over fresh salad greens.
- → How long can leftovers be stored?
Store in the refrigerator for up to three days in an airtight container to maintain freshness.