I’ve been exploring creative vegan recipes and my latest is a delightful Chickpea Tuna Salad Sandwich. Packed with tender chickpeas, vegan mayo, red onion, and celery accented by dill pickle relish and lemon juice, it offers a fresh twist on a classic, inviting me to enjoy its bright, crisp flavor profile.

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I always thought classic tuna salad was impossible to recreate without fish until one day, I decided to experiment with chickpeas to create my very own Chickpea Of The Sea Tuna Salad Sandwich. I started with a can of chickpeas that I drained and rinsed, mixing in a couple of tablespoons vegan mayo, finely diced red onion, and a chopped celery stalk.

I then stirred in some dill pickle relish and Dijon mustard for an extra kick. Crumbled nori seaweed and a splash of lemon juice were my secret weapons, and after seasoning with salt and a good grind of black pepper I knew the flavors were coming together perfectly.

This version turned out to be a real game-changer. It’s a fun twist on a mock tuna salad that is healthy, sustainable and just all-around delicious.

If you’re looking for an easy vegan lunch recipe with a surprising taste, you gotta try it.

Why I Like this Recipe

1. I love how quick and easy it is to whip up this recipe, even on busy days.
2. I really enjoy how the tangy lemon juice and pickles give it a bright, zesty flavor that makes it special.
3. I appreciate that its a healthy, sustainable choice that fits my vegan lifestyle perfectly.
4. I like how the chickpeas still provide a fun texture even though they’re mashed and mixed with creaminess from the vegan mayo.

This vegan chickpea “tuna” salad sandwich is one of my faves. Its a simple yet tasty meal that doesn’t need a ton of ingredients. The chickpeas are mashed just enough to keep a little crunch, while the vegan mayo makes it nicely creamy. Adding in red onion, celery and that dill pickle relish gives it a punch of flavor that really wakes up your taste buds. I love that the nori seaweed adds an unexpected twist and the lemon juice brightens everything up. This recipe is perfect when you need a quick, healthy sandwich or wrap and a tasty lunch that doesnt feel like a compromise.

Ingredients

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Chickpeas: High in fiber, plant based protein, and a hearty base for the salad’s texture.
Vegan mayo: Creamy and smooth fat substitute that adds rich flavour but still keep it vegan.
Red onion: Crunchy and sharp, gives slight sweetness and an extra dimension to the dish.
Celery: Provides crisp texture, low calories, plus vitamins to brighten up the salad.
Dill pickle relish: Offers tangy, briny, and sweet sour notes that really elevate the flavors.
Nori seaweed: Contains iodine and minerals, giving a subtle umami kick that enhances every bite.
Lemon juice: Brings a refreshing acidic zing, balancing the savory and rich components.
Dijon mustard: Adds tang and spice, giving the salad a zesty, unique twist.

Ingredient Quantities

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons vegan mayo

2 tablespoons finely diced red onion

1 celery stalk, chopped

2 tablespoons dill pickle relish

1 teaspoon Dijon mustard

1 sheet nori seaweed, crumbled

1 tablespoon lemon juice

Salt to taste

Fresh ground black pepper to taste

How to Make this

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1. Drain and rinse your chickpeas well then add them into a large bowl.

2. Use a fork to roughly mash the chickpeas, leaving a bit of texture, dont overdo it.

3. Mix in the vegan mayo, finely diced red onion and chopped celery until combined.

4. Stir in the dill pickle relish and Dijon mustard to give it that extra zing.

5. Crumble the nori seaweed sheet over the mash and mix it all in evenly.

6. Pour in the lemon juice to brighten up the flavors.

7. Season with salt and fresh ground black pepper to taste.

8. Give it a final mix and check the seasoning; adjust if needed.

9. Spread the mixture on your preferred bread or wrap for a tasty sandwich.

10. Enjoy your delicious and sustainable Chickpea of the Sea Vegan Tuna Salad Sandwich!

Equipment Needed

1. Colander for draining and rinsing chickpeas
2. Large mixing bowl to hold chickpeas and mix ingredients
3. Fork to roughly mash the chickpeas (dont overdo it)
4. Knife to finely dice the red onion and chop the celery
5. Cutting board for a safe chopping surface
6. Measuring spoons to get the right amounts of vegan mayo, relish, mustard and lemon juice
7. Spatula or mixing spoon to stir everything together and spread on bread

FAQ

Can I make this salad ahead of time?

Yeah, you can prep it a few hours ahead and store it in the fridge. Just be careful not to let it sit too long cause the bread might get soggy.

What if I dont have nori seaweed?

You can simply leave it out or use a pinch of dried seaweed flakes if you have any around. It mainly adds a touch of ocean flavor.

Can I add any other veggies?

Sure, feel free to throw in some diced bell peppers or even a few cherry tomato pieces for extra crunch.

How long does this chickpea salad stay fresh?

It usually keeps well in the fridge for about 3 days if its stored in an airtight container.

Is this recipe gluten free?

The salad itself is gluten free, but make sure you use gluten free bread if thats a concern.

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

If you don’t have vegan mayo, you can try mashed avocado or even a dollop of tahini to get a creamy texture
If red onions are a problem, finely chopped shallots or even a light red bell pepper can work just fine
For celery, you might use cucumber for a different kind of crunch that still adds freshness
If you’re missing dill pickle relish, try chopped dill pickles or a few capers to bring in that tangy bite
Not got nori seaweed? A pinch of dulse flakes or some toasted crispy rice can serve as an alternative, but it won’t be the same