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Chickpea Tuna Salad

Featured in: Salads

This dish combines mashed chickpeas with seaweed flakes, celery, red onion, and dill pickle for a lively, plant-based mixture. A creamy dressing of vegan mayonnaise, Dijon mustard, lemon juice, and capers ties the flavors together. Ready in 15 minutes, it’s a versatile mix perfect for sandwiches, wraps, or fresh greens. Adjust seasoning to taste and add vegetables like bell peppers or carrots for extra crunch. Enjoy immediately or chill for later use.

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Updated on Mon, 17 Nov 2025 14:04:00 GMT
Creamy chickpea tuna salad, a vegan delight with chunks of celery and seaweed, ready to eat. Save
Creamy chickpea tuna salad, a vegan delight with chunks of celery and seaweed, ready to eat. | cheerfulchefs.com

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 for a weekend picnic, and everyone was amazed by how close it came to the classic in both taste and texture. The seaweed makes all the difference, and it's become a staple for lunches and potlucks in my home.

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: 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 the 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 and seaweed:
Add the seaweed flakes, celery, red onion, pickle, and parsley (if using). Mix well.
Prepare the dressing:
In a small bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
Combine and finish:
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.
Savory chickpea tuna salad recipe, perfect for sandwiches, showcasing a plant-based alternative. Save
Savory chickpea tuna salad recipe, perfect for sandwiches, showcasing a plant-based alternative. | cheerfulchefs.com

My kids love scooping this salad onto crackers for an after-school snack. It's a perfect way to sneak more fiber and veggies into their day, and even picky eaters are happy about the fun flavors.

Notes

Swap vegan mayonnaise for Greek yogurt (not vegan) if you’d like a tangier flavor, or add diced bell pepper or grated carrot for extra crunch and color. For a hint of smokiness, mix in a pinch of smoked paprika.

Required Tools

You’ll need a large mixing bowl, potato masher or fork, small bowl, knife and cutting board, and spoon or spatula.

Allergen Information

Contains soy if you use soy-based vegan mayonnaise and mustard. May contain gluten if served on regular bread. Always double-check ingredient labels for allergens.

Freshly made chickpea tuna salad, beautifully textured with diced red onion for a flavor explosion. Save
Freshly made chickpea tuna salad, beautifully textured with diced red onion for a flavor explosion. | cheerfulchefs.com

This salad makes weekday lunches so much more exciting. It’s colorful, nourishing, and quick to make—give it a try and enjoy!

Chickpea Tuna Salad

A fresh blend of chickpeas, seaweed, and crisp vegetables, ideal for quick and flavorful meals.

Prep Time
15 minutes
0
Overall Time
15 minutes
Creator Ruby Smiles

Recipe Type Salads

Skill Level Easy

Cuisine Background American

Portions 4 Serves

Dietary Preferences Vegan-Friendly, Dairy-Free Option

What You’ll Need

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

01 3 tablespoons vegan mayonnaise
02 1 tablespoon Dijon mustard
03 1 tablespoon lemon juice
04 1 teaspoon capers, drained and chopped
05 1/2 teaspoon garlic powder
06 1/2 teaspoon salt, adjust to taste
07 1/4 teaspoon black pepper

Step-by-Step Guide

Step 01

Mash Chickpeas: In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but retaining some texture.

Step 02

Combine Base Ingredients: Add seaweed flakes, celery, red onion, dill pickle, and parsley if using; mix thoroughly.

Step 03

Prepare Dressing: In a small bowl, whisk vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.

Step 04

Mix Salad: Incorporate the dressing into the chickpea mixture, stirring until fully combined. Adjust seasoning as needed.

Step 05

Serve or Store: Serve immediately on sandwiches, wraps, or salad greens, or refrigerate up to 3 days.

Tools You’ll Need

  • Large mixing bowl
  • Potato masher or fork
  • Small bowl
  • Knife and cutting board
  • Spoon or spatula

Potential Allergens

Inspect ingredients for specific allergens and contact a professional for concerns.
  • Contains soy if using soy-based vegan mayonnaise and mustard; may contain gluten if served on regular bread; verify seaweed for cross-contamination.

Nutritional Details (Per Serving)

Provided as supportive info; always cross-check with your healthcare provider.
  • Calories: 180
  • Fats: 7 grams
  • Carbohydrates: 23 grams
  • Proteins: 7 grams