Vegan Tuna Salad Chickpeas Recipe

I absolutely love this vegan chickpea tuna salad because it’s a quick and easy way to enjoy the nostalgic flavors of my childhood, but with a plant-based twist. Plus, the combination of creamy, tangy, and briny elements like capers and dill pickles delivers an explosion of flavor that makes every bite satisfyingly delicious!

Revamp your lunch with my Vegan Tuna Salad, made with a can of chickpeas—the little protein powerhouses—plus finely diced red onion, celery, and dill pickles for good crunch. The dressing I use is tangy but not too tangy; it’s a mix of vegan mayo, lemon juice, and a little Dijon mustard.

But wait! That’s not all.

Unlike tuna salad, this one has seaweed flakes in it. These provide a nice, subtle, ocean-y flavor without any fish.

Heart-healthy and plant-powered, my Vegan Tuna Salad is a delight. Enjoy!

Vegan Tuna Salad Chickpeas Recipe Ingredients

• Chickpeas: Rich in protein and fiber, provides a hearty texture.
• Red Onion: Adds a sharp flavor and crunch, low in calories.
• Celery: Provides a refreshing crunch, low in calories, high in water.
• Dill Pickles: Adds tangy flavor, low in calories, high in sodium.
• Lemon Juice: Offers a zesty kick, high in vitamin C.
• Seaweed Flakes: Adds oceanic flavor, rich in iodine and minerals.

Vegan Tuna Salad Chickpeas Recipe Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 1/4 cup dill pickles, finely chopped
• 1/4 cup vegan mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon capers, drained
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon seaweed flakes or a sheet of nori, finely crumbled
• Salt and pepper, to taste

How to Make this Vegan Tuna Salad Chickpeas Recipe

1. In a big mixing bowl, use a fork or a potato masher to mash the chickpeas until they are mostly broken up but still have some whole pieces for texture.

2. Include the minutely cut red onion, celery, and dill pickles in the bowl together with the chickpeas that have been made into a paste.

3. Incorporate the vegan mayonnaise, making sure it combines well with the chickpea mixture.

4. Combine lemon juice and Dijon mustard in the mixture for a flavor boost that is pure zest.

5. Incorporate the capers for a briny bite, mixing them thoroughly throughout the salad.

6. Add garlic powder, onion powder, and finely crumbled seaweed flakes to the salad for a hint of ocean taste.

7. Combine all the components lightly until they are uniformly mixed.

8. Savor the blend and flavor with salt and pepper as desired, being mindful of the capers and seaweed bringing their own flavors to the party.

9. Place the mixture in the refrigerator for a minimum of 30 minutes to let the flavors blend together, although this step can be skipped.

10. Present the vegan tuna salad on bread, crackers, or lettuce leaves for a refreshing and satisfying meal.

Vegan Tuna Salad Chickpeas Recipe Equipment Needed

1. Mixing bowl
2. Fork or potato masher
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Rubber spatula or spoon for mixing
8. Refrigerator (optional, for chilling)

FAQ

• Q: Can I use fresh chickpeas instead of canned?A: Yes, just make sure to prepare them well before including them in the recipe. You will require something in the range of 1.5 to 2 cups of cooked chickpeas.
• Q: How can I make this recipe gluten-free?A: The recipe contains no gluten. Just make sure your vegan mayo and Dijon mustard are certified gluten-free.
• Q: What can I use instead of seaweed to get that “sea-food” flavor?If you don’t have seaweed on hand, you can always use soy sauce or miso for umami flavor. A little splash in your soup just before serving, or mixed into the base, will work wonders. These are a couple of quick and easy ways to get your umami fix.
• Q: How long can I store the vegan tuna salad in the fridge?A: An airtight container in the fridge is optimal for the storage of this item. Then, it can last for up to 4 to 5 days.
• Q: Can I add other vegetables to the salad?A: Without a doubt! You could definitely switch it up with some diced bell peppers, shredded carrots, or fresh herbs like parsley. You could even do a little of them all, and it would still fit just perfectly!

  You might also try it with some different spices. Something like Burbon Street Spice Mix would give it more of a Cajun flavor.

• Q: Is there a substitute for vegan mayonnaise?A: You can substitute vegan mayonnaise with either mashed avocado or hummus.
• Q: Can the lemon juice be substituted?A: Yes, lime juice or a mild vinegar, such as apple cider, can be used as substitutes for lemon juice.

Vegan Tuna Salad Chickpeas Recipe Substitutions and Variations

1/4 cup green onion, finely chopped
(instead of red onion)
1/4 cup cucumber, finely chopped (instead of dill pickles)
1/4 cup mashed avocado (instead of vegan mayonnaise)
1 tablespoon lime juice (as opposed to lemon juice)
1 tablespoon yellow mustard (not Dijon mustard)

Pro Tips

1. Roast the Chickpeas For extra texture and flavor, consider roasting the chickpeas before mashing them. Toss them in a bit of olive oil and salt, then roast at 400°F (200°C) for about 20 minutes. This adds a nice crunch and depth of flavor to your salad.

2. Chill for Better Flavor While step 9 mentions chilling for a minimum of 30 minutes, you can prepare the salad a day in advance and let it sit overnight. The flavors meld beautifully, enhancing the taste and making it even more delicious.

3. Add Fresh Herbs Incorporate fresh dill or parsley into the mix for a burst of freshness. Chopping a small handful of either herb and mixing it in can elevate the flavors significantly.

4. Texture Tweaks For those who enjoy a bit more crunch, consider adding some chopped almonds or walnuts. They not only provide a pleasant crunch but also add healthy fats to the dish.

5. Adjust Seaweed for Taste The seaweed gives a subtle ocean flavor reminiscent of tuna. You can adjust the amount based on your preference, and if preferred, you can even try using dulse flakes for a slightly different sea flavor profile.