Vegan Chickpea Tuna Salad

Ingredient Spotlight

Dill pickle, finely diced (or chopped cornichons)

Cornichons are tiny, very tart French pickles (gherkin-style) often used in classic European cuisine; they’re sharper and more vinegary than standard sandwich dill pickles. They taste bright, acidic and crunchy and add a sharp contrast in salads and spreads. Find them in the pickle or international aisle of grocery stores, at specialty/European markets, or substitute with finely diced dill pickles, chopped capers, or a small amount of chopped bread-and-butter pickles depending on whether you want more brine or more sweetness.

Ingredient Spotlight

Nori flakes or kelp granules (for a 'sea' flavor)

Nori (toasted seaweed) and kelp (dried brown seaweed) are used in Japanese and other Asian cuisines to add a briny, umami “sea” note; they’re available as flakes, granules, or sheets. They taste salty, oceanic and savory rather than fishy, and are commonly sold at Asian markets, health-food stores, or online. Good substitutes are a pinch of miso paste dissolved into the dressing, a little soy sauce or tamari (or for non-vegan options, a light sprinkle of bonito flakes), or smoked sea salt to approximate the marine umami.

Ingredient Spotlight

Vegan mayonnaise

Vegan mayonnaise is a plant-based mayo-style condiment typically made from oil and emulsifiers like aquafaba, soy milk, or pea protein instead of eggs. It’s formulated to mimic the creamy, tangy texture of traditional mayo but can vary slightly in flavor and mouthfeel depending on the base. Find it in the refrigerated condiment section of most supermarkets or natural-food stores, or make a quick substitute with blended silken tofu, aquafaba, or a standard egg-based mayonnaise if you don’t need it to be vegan.