Vegan Chickpea Tuna Salad

How to Make Vegan Chickpea Tuna Salad

1. 1

   Step 1: Prep and mash the chickpeas

   Drain and rinse the chickpeas well, then transfer to a large bowl. Use a fork or potato masher (or pulse 2–3 times in a food processor) to break them up until you have a flaky, slightly chunky texture reminiscent of canned tuna.

   For this step

   • 1 1/2 cupsCooked chickpeas (canned, drained and rinsed)
   
2. 2

   Step 2: Chop the mix-ins

   Finely dice the celery, red onion, and dill pickle and add them to the bowl with the mashed chickpeas. Stir to distribute the crunchy, tangy mix-ins so every bite will have texture.

   For this step

   • 1/2 cupCelery, finely diced
   • 1/4 cupRed onion, finely diced
   • 1/4 cupDill pickle, finely diced (or chopped cornichons)
   
3. 3

   Step 3: Make the dressing

   In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, fresh lemon juice, nori flakes, and salt and pepper until smooth. Taste and adjust acidity or seasoning — more lemon brightens it, more nori deepens the 'sea' flavor.

   For this step

   • 1/3 cupVegan mayonnaise
   • 1 tablespoonDijon mustard
   • 1 tablespoonFresh lemon juice
   • 1 teaspoonNori flakes or kelp granules (for a 'sea' flavor)
   • 1/2 teaspoonKosher salt and freshly ground black pepper (to taste)
   
4. 4

   Step 4: Combine and season

   Pour the dressing over the chickpeas and mix-ins and fold gently until everything is evenly coated. Taste and add an extra pinch of salt, pepper, or a squeeze of lemon if desired; for a looser texture, stir in 1–2 teaspoons of chickpea/can liquid or water.
   
5. 5

   Step 5: Chill briefly and serve

   For best flavor, refrigerate the salad 15–30 minutes to let the flavors meld, though you can serve immediately. Use it in sandwiches or wraps, on crackers, or atop greens for a quick, savory meal.

1. Drain and rinse the chickpeas well, then transfer to a large bowl. Use a fork or potato masher (or pulse 2–3 times in a food processor) to break them up until you have a flaky, slightly chunky texture reminiscent of canned tuna.
2. Finely dice the celery, red onion, and dill pickle and add them to the bowl with the mashed chickpeas. Stir to distribute the crunchy, tangy mix-ins so every bite will have texture.
3. In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, fresh lemon juice, nori flakes, and salt and pepper until smooth. Taste and adjust acidity or seasoning — more lemon brightens it, more nori deepens the 'sea' flavor.
4. Pour the dressing over the chickpeas and mix-ins and fold gently until everything is evenly coated. Taste and add an extra pinch of salt, pepper, or a squeeze of lemon if desired; for a looser texture, stir in 1–2 teaspoons of chickpea/can liquid or water.
5. For best flavor, refrigerate the salad 15–30 minutes to let the flavors meld, though you can serve immediately. Use it in sandwiches or wraps, on crackers, or atop greens for a quick, savory meal.