Chickpea Tuna Salad
This vegan chickpea tuna salad mimics the taste and texture of traditional tuna salad using mashed chickpeas, zesty lemon juice, dill, and kelp powder. It’s plant-based, budget-friendly, protein-rich, and perfect for sandwiches, wraps, or lettuce cups.
Equipment
- Mixing bowl
- Fork or potato masher
- Knife and cutting board
- Small whisk
Ingredients
Main Base:
- 2 cans chickpeas drained & rinsed
- 3 tbsp vegan mayo
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp kelp powder
- 1/4 tsp garlic powder
- Salt & pepper to taste
Mix-ins for Texture:
- 2 celery stalks finely diced
- 1/4 red onion minced
- 2 tbsp capers
- 2 tbsp fresh dill chopped
- Optional: 1 tbsp nutritional yeast
Instructions
- Prep Chickpeas: Drain, rinse, and pat dry chickpeas. Place in a bowl.
- Mash: Lightly mash chickpeas using a fork or masher, leaving some texture.
- Make Dressing: Whisk together mayo, lemon juice, mustard, kelp powder, garlic powder. Adjust to taste.
- Mix: Combine dressing with chickpeas. Stir in celery, onion, capers, dill, and season with salt and pepper.
- Rest: Let sit for 10 minutes for flavors to meld.
- Serve: Enjoy in sandwiches, lettuce cups, on crackers, or in wraps.
Notes
For ocean-like flavor, don’t skip kelp powder. If unavailable, try a dash of soy sauce.
Letting it chill enhances the taste.
Adjust chunkiness to your liking.
Substitute vegan mayo with tahini, avocado, or Greek yogurt if preferred.