Chickpea Tuna Salad

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

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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.

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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.

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