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.
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
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.
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.