Chickpea tuna salad. This recipe will have you dreaming of vegetarian salads. A secret ingredient infuses the flavor of tuna into this salad making it a dish you will love. The vegan spin on classic tuna salad works wonderfully as a sandwich filling or dip.
Whether you’re after the vegan version of your favorite tuna salad or just need a delicious filling idea for your lunch sandwiches and wraps, you are going to love this brilliant swap with chickpeas. After all, chickpea substitutions for meaty dishes is timeless yet delicious, and these legumes are guaranteed to be your ‘forever’ favorite. And don’t even get me started on the endless amazing line up of nutritional benefits of eating chickpeas.
Recreating the flavors of classic tuna salad in a vegan version might sound impossible, but take it from me, you can get a very similar taste from chickpeas. The main secret ingredient? Nori sheets that impart the seafood taste making it so good and deceptively tasty.
Key Ingredients In Chickpea Tuna Salad
- Chickpeas - Canned chickpeas for a quick and easy dish.
- Nori sheets - The secret ingredient that makes this salad taste like tuna.
- Mayonnaise - Choose vegan for vegan salad.
- Dijon mustard - It imparts a delectable slight tangy taste to the salad.
- Celery - Finely chopped celery adds a slight crunch to this beautiful salad.
How To Make Chickpea Tuna Salad
Prep Chickpeas - If using canned chickpeas, drain and rinse them before mashing them into a coarse mixture. With dried chickpeas, soak and cook before mashing. Ideally, the mashed chickpeas need a very coarse texture to resemble tuna.
Make salad - To the coarse chickpea mixture, you will need to add creamy mayo, dijon mustard, parsley, chopped celery and red onions, and lemon juice. And don’t forget the nori sheet, the secret ingredient. Just blend it into a coarse powder and add to the salad. So delicious!
Chickpea Tuna Salad | Mashed Chickpea Salad
Ingredients
- 1 nori sheet
- 1 can (420 g) chickpeas, drained and rinsed
- 3 tablespoons mayonnaise (vegan or regular)
- 3 tablespoons dijon mustard
- 1 celery stalk finely chopped
- 1 small red onion finely chopped
- 2 tablespoons chopped parsley
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Place nori sheet in a blender, and blend to a coarse powder.
- Place chickpeas in a large bowl. Using the back of a fork or potato masher, mash chickpeas to make a coarse mixture.
- Add nori, mayonnaise, dijon mustard, celery, red onion, parsley and lemon juice.
- Stir to combine.
- Season with salt and pepper.
- Add as sandwich or wrap filling, or as a dip.
Notes
- Chickpeas - You can use either canned or dried chickpeas in this recipe. For dried chickpeas, soak and cook before mashing them for the salad.
- Mayonnaise - Not a fan of mayonnaise? Use of mixture of tahini and yogurt.
- Parsley - Substitute with dill if you like.
Nutrition
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Check out more salad recipes:
- Indian Cucumber Salad
- Indian Peanut Salad
- Korean Cucumber Salad
- Moroccan Carrot Salad
- Mediterranean Chickpea Salad
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