Chickpea tuna salad, easy, vegan, and affordable. It is a super quick and simple recipe ready in just 10 minutes with only 9 ingredients!
This chickpea tuna salad has become one of my favorite foods after all the big (and delicious) meals of the holidays. It is filling and nutritious, yet super light and flavorful. The best part is that it is ready in just 10 minutes!
I love to have it for lunch onto some vegan bread along with some warm dishes like soups or stews. Besides, it only contains 9 affordable ingredients and, as always, you can customize it with what you have on hand.
How to make chickpea tuna salad
- Blend the nori sheet in a powerful blender until you get nori flakes.
- Add the chickpeas to a bowl and mash them with a fork or a potato masher.
- Incorporate all the remaining ingredients, stir, and mash again until well combined.Â
- Serve your chickpea tuna salad immediately.
Ingredients and tips
- Nori sheet: this ingredient is optional, but it gives the tuna a fishy flavor.
- Chickpeas: I’ve only made this recipe using canned chickpeas, but you can probably cook them from scratch too.
- Vegan mayo: I made my own vegan mayo, but the store-bought one is also okay.
- Lemon juice.
- Dijon mustard: your salad will also taste great if you omit this ingredient.
- Salt: I used ionized salt, but any type of salt will do.
- Red onion: feel free to use your favorite type of onion.
- Dill pickles.
- Celery.
- You can serve your salad with vegan bread, lettuce, and tomato slices to make a sandwich or use it to top a salad, in a wrap, or on crackers for a snack.
- Feel free to eat it as a side dish with some vegetable pasta or sesame tofu.
Is it vegan?
Yes, it is! Chickpea tuna is 100% plant-based, as well as the other ingredients of the salad. So don't worry about it! It is safe to eat if you're vegan.
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Did you make this chickpea tuna salad?
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Chickpea Tuna Salad
Ingredients
- 1 nori sheet, optional
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ cup vegan mayo
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard, optional
- ¼ teaspoon salt
- 2 tablespoon red onion, finely chopped
- 1-2 dill pickles, finely chopped
- 1 celery rib, finely chopped
Instructions
- Blend the nori sheet in a powerful blender until you get nori flakes. You can also finely chop the nori sheet with a knife. Set aside.
- Add the chickpeas to a bowl and mash them with a fork or a potato masher. You can also use an immersion blender if you want.
- Incorporate all the remaining ingredients, stir, and mash again until well combined.Â
- Serve your chickpea tuna salad with vegan bread, lettuce, and tomato slices to make a sandwich or use it to top a salad, in a wrap, or on crackers for a snack.Â
- Feel free to eat it as a side dish with some vegetable pasta or sesame tofu.
- Keep the leftovers in an airtight container in the fridge for up to 5 days.
Notes
- The nori sheet is optional, but it gives the tuna a fishy flavor.
- I’ve only made this chickpea tuna salad using canned chickpeas, but you could probably cook them from scratch too.
- Feel free to use your favorite type of onion.
Howard says
Sounds good, but no tuna in the recipe?
Iosune says
Hi Howard! It's a vegan alternative to tuna made of chickpeas 🙂
Robyn says
I have nori flakes. What’s the measurements for a nori sheet? Sub relish for pickles? Thanks!
Iosune Robles says
Hi Robyn! Don't know the exact measurement but maybe one tbsp 🙂 Feel free to substitute pickles!