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5 from 1 vote

Chickpea Tuna Salad

Chickpea tuna salad, easy, vegan, and affordable. It is a super quick and simple recipe ready in just 10 minutes with only 9 ingredients!
Prep Time10 minutes
Total Time10 minutes
Course: Salads
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 114kcal
Author: Iosune

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
US Customary - Metric

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. 
  • 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. 
  • 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.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 17.5g | Protein: 3.9g | Fat: 3.3g | Saturated Fat: 0.1g | Sodium: 530mg | Fiber: 3.6g | Sugar: 0.4g