Chickpea Tuna Salad (Printable format)

Mashed chickpeas combined with seaweed flakes and fresh veggies, dressed for a light, flavorful dish.

# List of ingredients:

→ Base

01 - 1 can (15 oz) 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 but still retaining some texture.
02 - Add the seaweed flakes, diced celery, red onion, pickle, and parsley if using. Mix thoroughly to distribute evenly.
03 - In a separate small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
04 - Incorporate the dressing into the chickpea mixture and stir until well combined. Taste and adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate in an airtight container for up to three days.

# Expert Suggestions:

01 -
  • Plant-based variation that satisfies tuna cravings
  • Ready in only 15 minutes and meal-prep friendly
02 -
  • Seaweed gives an authentic tuna-like flavor without fish
  • Best enjoyed fresh but keeps in fridge up to 3 days
03 -
  • For crunch, add diced bell pepper or grated carrot
  • A pinch of smoked paprika adds a subtle smoky flavor
Return