Save to Pinterest 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 discovered mashed chickpea salads as a vegan alternative and loved how the seaweed flakes add that unmistakable ocean-like flavor. It became a hit at family picnics because everyone could enjoy it, regardless of their diet.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chickpeas: 2 cups (1 can, 400 g) drained and rinsed
- Seaweed flakes: 2 tablespoons (such as nori or dulse), crumbled
- Celery: 1 stalk, finely diced
- Red onion: 1/4 small, finely diced
- Dill pickle: 1 small, finely diced
- Fresh parsley (optional): 2 tablespoons, chopped
- 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
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Mash Chickpeas:
- In a large bowl, mash chickpeas with a fork or potato masher until mostly broken down.
- Add Veggies & Seaweed:
- Add seaweed flakes, celery, red onion, dill pickle, and parsley. Mix until evenly combined.
- Make Dressing:
- In a separate bowl, whisk vegan mayonnaise, Dijon mustard, lemon juice, capers, garlic powder, salt, and black pepper until smooth.
- Combine:
- Pour dressing over chickpea mixture. Stir to coat everything, taste, and adjust salt as needed.
- Serve:
- Use immediately for sandwiches, wraps, or salads, or cover and refrigerate up to 3 days.
Save to Pinterest My kids love helping mash the chickpeas and layering their own salad sandwiches at lunchtime. It always brings everyone to the kitchen.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Required Tools
Large mixing bowl, potato masher or fork, small bowl, knife and cutting board, spoon or spatula.
Allergen Information
Contains: soy (if you use soy-based mayo), mustard. May contain gluten (depending on bread choice). Always check seaweed and labels for cross-contamination.
Nutritional Information
Each serving contains approximately 180 calories, 7 g total fat, 23 g carbohydrates, and 7 g protein.
Save to Pinterest 
This salad is delicious, versatile, and always a crowd-pleaser. Try it in a wrap for something extra.
Recipe FAQs
- → What gives this salad its ocean-like flavor?
The addition of seaweed flakes, such as dulse or nori, imparts a subtle marine taste reminiscent of seafood.
- → Can this dish be made ahead of time?
Yes, it can be stored in the refrigerator for up to 3 days, allowing flavors to meld nicely.
- → What can I use instead of vegan mayonnaise?
Greek yogurt can be used as an alternative for a creamy texture, though it changes the dish’s vegan profile.
- → How do the pickle and capers affect the flavor?
They add a tangy, slightly briny note that balances the creaminess and enhances the overall brightness.
- → What are good serving suggestions for this salad?
Try it on sandwiches, wraps, or atop leafy greens for a refreshing, satisfying meal.
- → Can I add extra veggies for crunch?
Yes, diced bell peppers or grated carrots offer additional texture and color to the mix.
