Vegan Chickpea Tuna Salad
This salad delivers all the nostalgic flavor of classic tuna salad without the fish. It’s creamy, tangy, and loaded with texture, making it perfect for sandwiches, wraps, or a hearty salad topper.
Servings: 3
Calories: 214kcal
Ingredients
- 1 15- ounce can chickpeas, drained and rinsed
- ½ to 1 nori sheet, finely chopped
- 1 Tbsp capers (or minced dill pickle)
- ⅓ cup diced celery
- ¼ cup diced red onion
- 1 Tbsp coconut aminos
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- ¼ cup cashew vegan mayo (or tofu-based nut-free low-fat vegan mayo)
- Salt & pepper to taste
Instructions
- Place the rinsed and drained chickpeas in a mixing bowl and smash them with a wooden spoon to achieve the desired texture.
- Use clean kitchen scissors to finely chop nori seaweed. Chop the celery and onion.
- Add chopped nori seaweed and all other ingredients to the bowl with the smashed chickpeas.
- Stir well to combine. Salt and pepper to taste, and enjoy immediately.
Notes
- If you're making dried beans from scratch, you want 1 ½ cups cooked chickpeas.
-
This vegan tuna salad goes beautifully on a bed of mixed salad greens or in a wrap. For inspiration on how to enjoy it, including the collard green leaf wrap, check out the chickpea chicken salad recipe.
- Leftovers keep well in a covered container for up to four days.
Nutrition
Calories: 214kcal | Carbohydrates: 27g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 648mg | Potassium: 343mg | Fiber: 8g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 3mg
