Description
This Chickpea Tuna Salad is a quick and easy vegan alternative to classic tuna salad, using mashed chickpeas for a satisfying texture and nori for a subtle fishy flavor. Perfect for sandwiches, crackers, or salads, it’s packed with fresh veggies and vibrant flavors like dill pickle relish, lemon juice, and optional pepperoncinis and capers. Ready in just 10 minutes and naturally gluten-free and dairy-free.
Ingredients
Chickpea Tuna Salad Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 sheet nori, finely chopped (optional, or 1 teaspoon kelp granules)
- 4 tablespoons dill pickle relish
- 2 tablespoons fresh lemon juice
- 1 rib celery, diced small
- 2 tablespoons diced small red onion (or chives, green onions)
- 1/2 cup vegan mayonnaise
- 1/2 to 1 teaspoon salt, to taste (or soy sauce)
- Few shakes black pepper
- Optional: 2 tablespoons chopped pepperoncinis
- Optional: 1 teaspoon chopped capers
Instructions
- Mash Chickpeas: In a large bowl, use a potato masher or fork to mash the drained and rinsed chickpeas until they are mostly mashed, leaving some texture for bite.
- Prepare Nori: If using nori for a fishy flavor, finely chop 1 sheet of nori on a cutting board with a sharp knife or scissors. Alternatively, use 1 teaspoon kelp granules.
- Combine Ingredients: Add the chopped nori or kelp granules, dill pickle relish, fresh lemon juice, diced celery, diced red onion, vegan mayo, salt, and black pepper to the mashed chickpeas. Optionally, mix in chopped pepperoncinis and capers. Stir everything well until fully combined.
- Chill the Salad: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld, though it can be eaten immediately if desired.
- Serve: Enjoy this chickpea tuna salad on sandwiches, with crackers, over salads, or as a vegan tuna melt with your favorite vegan cheese.
- Storage: Store any leftovers in a covered container in the refrigerator for up to 4 days.
Notes
- Using nori or kelp granules adds a subtle seafood flavor to mimic tuna.
- Adjust salt to taste or substitute with soy sauce for a different flavor profile.
- Chilling the salad enhances the flavors but isn’t required.
- Try adding vegan cheese for a delicious vegan tuna melt variation.
- Leftovers keep well refrigerated for up to 4 days.
