- 1 nori sheet (optional)
- 1 15-ounce can chickpeas (425 g), drained and rinsed
- ¼ cup vegan mayo (60 ml)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (optional)
- ¼ tsp salt
- 2 tbsp red onion, finely chopped
- 1–2 dill pickles, finely chopped
- 1 celery rib, finely chopped
- 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.
- 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.
- 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.
- 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.
- Serving Size: 1/6 of the recipe
- Calories: 114
- Sugar: 0.4 g
- Sodium: 530 mg
- Fat: 3.3 g
- Saturated Fat: 0.1 g
- Carbohydrates: 17.5 g
- Fiber: 3.6 g
- Protein: 3.9 g