‘Chickpea Of The Sea’ Tuna Salad Sandwich Recipe

I love experimenting with vegan twists. My Vegan Chickpea Tuna recipe brings hearty chickpeas together with crisp celery and red onions, blended with vegan mayo, lemon juice, and a pinch of dill. This clever mix offers a refreshing, healthy take on a classic that keeps lunch intriguing every time indeed.

Jump to Recipe

I recently tried my hand at a recipe that completely blew my mind. I started with a can of chickpeas, drained and rinsed, and turned them into a tasty “Chickpea of the Sea” salad that mimics traditional tuna.

I mixed in three tablespoons of vegan mayo with celery and red onion that I diced up, and then added a dash of lemon juice for that needed zing. I even tossed in a teaspoon of seaweed flakes and some dill to intensify the “tuna” twist.

I know it sounds a bit out there, but trust me, this vegan version of a tuna salad sandwich is both healthy and satisfying. With just a sprinkle of salt and pepper and a touch of dijon mustard, it quickly became one of my go-to recipes for a quick, sustainable, and energizing lunch.

Give it a try and see how it changes your lunch routine.

Why I Like this Recipe

I like this recipe because it’s super easy to whip up even when I’m in a rush. I just mash the chickpeas, toss in the veggies, and mix in the mayo and lemon juice. It never fails to save me time on busy days.

I also really enjoy that it’s a healthy, wholesome, and sustainable meal. It feels great knowing I’m eating something that’s good for me and the planet too.

I love the unique twist it gives me by mimicking tuna flavor with seaweed flakes and dijon mustard. It gives the dish a fun kick that makes it feel just like a classic tuna salad but without the fishy stuff.

Lastly, I appreciate how flexible the recipe is. I can easily add or adjust the ingredients to suit my taste and sometimes even experiment with new flavors, making every sandwich a little different and personal.

Ingredients

Print Recipe (No Advertisments)

Chickpeas: loaded with protein and fiber, making them filling and quite nutritious.
Vegan mayo: gives creaminess and a big flavor boost though kinda rich in calories.
Celery: crunchy and fresh it adds a slight sweet and crisp element to the mix.
Red onion: brings a spicy, tangy bite and a touch of zing to the salad.
Lemon juice: provides sour notes that brighten the overall flavor profile with vitamin C.
Seaweed flakes: optional but adds that distinct ‘tuna’ taste with minerals.
Dijon mustard: optional, gives a subtle heat and layered flavor to the salad.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

3 tablespoons vegan mayo

1 stalk celery, finely diced

1 small red onion, diced

1 tablespoon lemon juice

1 teaspoon seaweed flakes (optional for a “tuna” twist)

1/2 teaspoon dried dill or 1 teaspoon fresh dill, chopped

Salt and pepper to taste

1 teaspoon dijon mustard (optional)

How to Make this

Print Recipe (No Advertisments)

1. Drain and rinse the chickpeas and put them in a big bowl.

2. Use a fork or potato masher to roughly mash the chickpeas, leaving some chunks for texture.

3. Add the vegan mayo to the mashed chickpeas along with the diced celery and red onion.

4. Stir in the lemon juice, mixing well so every bit gets some tang.

5. If you’re using them, sprinkle in the seaweed flakes to give it a little “tuna” flavor kick.

6. Mix in the dried or chopped fresh dill, along with salt and pepper to taste.

7. If you like a bit of zing, add the dijon mustard now and mix everything together.

8. Check the seasoning and adjust if needed, making sure all the flavors are balanced.

9. Scoop a generous amount onto your choice of bread, toast, or wrap.

10. Serve immediately or chill in the fridge for about 30 minutes to let the flavors mingle before enjoying your meal.

Equipment Needed

1. Big mixing bowl – you’ll need a large bowl to combine all your ingredients.
2. Colander – use this to drain and rinse the chickpeas before mashing.
3. Fork or potato masher – this is what you’ll use to roughly mash the chickpeas while leaving some chunks intact.
4. Cutting board and knife – you’ll need these to dice the celery and red onion properly.
5. Measuring spoons – these are essential for getting the right amounts of vegan mayo, lemon juice, seaweed flakes, dill, salt and pepper, and dijon mustard if you choose to use it.
6. Stirring spoon – a spoon or spatula to mix all the ingredients together until well combined.

FAQ

What is the best way to mash the chickpeas? You can lightly mash the chickpeas with a fork so they keep some texture, don't overdo it or it will become like a paste.

Can I swap the vegan mayo for another ingredient? Sure you can, tahini or a good quality hummus works fine if you're looking for a different flavor.

Do I really need to add the seaweed flakes? Not at all, they are optional if you want that hint of a "tuna" flavor, so feel free to leave them out if you dont like the taste.

How long can I store the chickpea salad in the fridge? It's best eaten within 3 days even though it might keep a bit longer, just check for any changes in texture or smell.

What type of bread goes best with this sandwich? You can use your favorite bread, though a sturdy whole grain or sourdough helps hold the salad without getting soggy.

‘Chickpea Of The Sea’ Tuna Salad Sandwich Recipe Substitutions and Variations

Vegan mayo can be swapped for a cashew cream mix or a blend of soaked cashews and water if you’re lookin for a rich texture.
If you cant find celery, try using thinly sliced apple or cucumber to add that crunch.
You can replace red onion with white or even spring onions if you want a milder bite.
Lime juice works as a substitute for lemon juice if you’re after a slightly different citrus kick.
If seaweed flakes are hard to come by, crumble up some nori sheets to get that “tuna” vibe.

Pro Tips

1. Don’t mash the chickpeas too much, leave some chunks so the salad gets a nice texture and doesn’t turn all mushy.
2. Let the salad chill for at least 30 mins to let all the flavors mingle well, sometimes even a couple of hours makes it taste even better.
3. If you like your salad with extra zest, try adding a pinch of other seasonings like garlic powder or red pepper flakes, but be careful not to overpower the other flavors.
4. Fresh ingredients make a big difference, so if you can, use fresh dill instead of the dried one, and taste as you mix to adjust salt and lemon juice.
5. Give your salad a little twist by stirring in some chopped pickles or even a squirt of your favourite hot sauce when you serve—it adds that unexpected crunch and tang.