Name: Vegan Chickpea Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 15 ounce Can Chickpeas, drained (or 1 and 1/2 cups cooked chickpeas); 1/4 cup Vegan Mayonnaise (60g); 1 Nori Sheet, finely chopped; 1/4 cup Red Onion, finely chopped (about half a small red onion); 1 Tbsp Lemon Juice; 10 Capers, finely chopped; 1/2 tsp Garlic Powder; 1 Tbsp Nutritional Yeast; 1 Tbsp Tamari or Soy Sauce; 1/2 Tbsp Dijon Mustard; 1/2 tsp White Vinegar; Sprinkle Sea Salt; Sprinkle Ground Black Pepper

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Introduction

This Vegan Tuna is a delicious and healthy alternative to traditional tuna salad, perfect for sandwiches, wraps, or salads. Made with chickpeas and seasoned with seaweed and tangy flavors, it delivers a satisfying umami punch without any fish.

Two open-faced sandwiches sit on a wooden cutting board. Each sandwich has a thick slice of toasted brown bread as the base, topped with a large green lettuce leaf, then a thick slice of red tomato, and finally a creamy, chunky beige spread with small dark bits throughout. Fresh green chopped herbs are sprinkled on top of the spread and around the board. Nearby, a white bowl filled with more of the creamy spread and a small white bowl with chopped herbs sit on a white marbled surface. Two black forks and a knife rest nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounce can chickpeas (drained, or 1 and 1/2 cups cooked chickpeas)
1/4 cup vegan mayonnaise (60g)
1 nori sheet (finely chopped)
1/4 cup red onion (finely chopped, about half a small red onion)
1 tbsp lemon juice
10 capers (finely chopped)
1/2 tsp garlic powder
1 tbsp nutritional yeast
1 tbsp tamari (or soy sauce)
1/2 tbsp Dijon mustard
1/2 tsp white vinegar
Sprinkle of sea salt
Sprinkle of ground black pepper

Instructions

Step 1: Add the chickpeas to a mixing bowl and mash them with a fork until mostly smooth but still a bit chunky.
Step 2: Add the vegan mayonnaise, finely chopped nori, finely chopped red onion, lemon juice, finely chopped capers, garlic powder, nutritional yeast, tamari, Dijon mustard, white vinegar, and a sprinkle of salt and pepper to the bowl.
Step 3: Mix all ingredients thoroughly until well combined.
Step 4: Taste and adjust seasoning with more salt and pepper if needed. Serve immediately or chill before serving.

Tips & Variations

For a chunkier texture, mash the chickpeas less or pulse half the chickpeas in a food processor before mixing.
Add celery or dill for extra crunch and flavor.
Use lemon zest to brighten the flavor further.
Substitute tamari with soy sauce or coconut aminos for different umami notes.

Storage

Store the vegan tuna in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This dish is best enjoyed cold or at room temperature, but you can also lightly warm it if preferred.

How to Serve

A close-up of an open-faced sandwich featuring three distinct layers: the bottom layer is a thick slice of multigrain bread with a rough, textured crust; above it lies a fresh, bright green leaf of lettuce that looks crisp and slightly wrinkled; the middle layer is a thick slice of juicy red tomato with a smooth surface and vibrant color; the top layer is a generous scoop of creamy, chunky chickpea salad mixed with small bits of herbs and spices, giving it a pale yellow color with green and purple flecks. The sandwich is placed on a wooden board with a blurred white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cooked chickpeas instead of canned?

Yes, fresh cooked chickpeas work perfectly. Use about 1 and 1/2 cups cooked chickpeas in place of the canned version.

Can I make this recipe nut-free?

Absolutely. This recipe contains no nuts by default, so it is safe for a nut-free diet.