Looking for a fresh and tasty lunch idea? This Easy Chickpea Tuna Salad is a game-changer! Instead of tuna, creamy mashed chickpeas are mixed with crunchy veggies, tangy pickle relish, and a touch of nori for a ‘fishy’ flavor. It’s perfect for sandwiches, wraps, bowls, or even on crackers. Great for picnics, lunchboxes, or a quick snack — and it’s a hit with both vegans and non-vegans!
Ingredients
- Two (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 or green onions)
- ½ cup vegan mayo
- ½–1 teaspoon salt, to taste (or use soy sauce)
- A few shakes of black pepper
- Optional: 2 tablespoons chopped pepperoncinis + 1 teaspoon chopped capers
Instructions
Step 1: Mash the Chickpeas
Place the chickpeas in a large bowl. Use a potato masher or fork to mash them until they are mostly broken down but still have a little texture.
Step 2: Prepare the Nori
If you want a fishy flavor, finely chop 1–2 sheets of nori using a sharp knife or kitchen scissors. You can also use kelp granules if you prefer.
Step 3: Mix Everything Together
Add the chopped nori (or kelp granules), pickle relish, lemon juice, diced celery, diced onion, vegan mayo, salt, and black pepper to the bowl with the mashed chickpeas.
If you like, stir in the optional chopped pepperoncinis and capers for extra flavor.
Mix everything well until fully combined.
Step 4: Chill (Optional but Recommended)
Cover the bowl and place it in the refrigerator for at least 30 minutes. This lets the flavors blend and makes the salad even tastier. But if you’re in a hurry, you can enjoy it right away.
Step 5: Serve
Serve the Chickpea Tuna Salad on sandwiches, wraps, salads, crackers, or even as a filling for a vegan tuna melt with some vegan cheese.
Store any leftovers in an airtight container in the fridge for up to 4 days.
This Easy Chickpea Tuna Salad is a creamy, flavorful, and protein-packed meal that’s quick to make and totally satisfying. It’s a fantastic alternative to traditional tuna salad, full of texture, tang, and the right hint of the sea, thanks to the nori. Perfect for lunches, snacks, meal prep, and even picnics! It’s one of those recipes you’ll keep coming back to because it’s so simple, healthy, and delicious!
FAQs
Can I make chickpea tuna salad ahead of time?
Yes! You can make it ahead and store it in the fridge. It actually tastes better after sitting for a few hours.
How long does chickpea tuna salad last?
It will stay fresh for up to 4 days in an airtight container in the refrigerator.
Is the nori necessary?
No, the nori adds a ‘fishy’ flavor, but the salad is still delicious without it.
Can I use homemade chickpeas instead of canned?
Absolutely! Just cook and cool your chickpeas first before mashing them for the salad.
Is this chickpea tuna salad gluten-free?
Yes, the salad itself is gluten-free. Just be sure to use gluten-free bread or wraps if needed.
