Vegan chickpea “tuna” salad is the perfect plant-based throw-together recipe. I love this faux tuna salad as a quick lunch or snack with gluten-free crackers or a piece of toast. A protein-packed vegan meal that’s bright, creamy, and crunchy.
2-15ouncecans of low sodium chickpeasdrained and rinsed
½tablespooncapers
½cupvegan mayo
¼cupdiced celery
2tablespoonsred oniondiced
2tablespoonsfresh dillchopped
2tablespoonsfresh lemon juice
1Nori sheetsabout 1 packed tablespoon, crumbled
¼teaspoongarlic powder
¼teaspoonsalt
¼teaspoonground black pepper
Instructions
Place chickpeas and capers into a large bowl and mash until all of the chickpeas are mashed. Use a pastry cutter or potato masher for this.
Add in the mayo, celery, red onion, fresh dill, lemon juice, crumbled Nori, garlic powder, salt and pepper. Stir until well mixed.
Place the mixture into the fridge for at least 20 minutes to allow the mixture time for all the flavors to blend together.
Serve cold with gluten-free bread, in lettuce wraps, over gluten-free crackers or with vegetables to dip.
Notes
Check all of your ingredients to ensure they are gluten-free and vegan. Also, remember to read the cross-contamination warnings on packages.
A food processor can mash the chickpeas and capers but only pulse the mixture briefly. Aim for a flaky, mashed texture—avoid over-processing, as you don’t want the chickpeas to turn into a puree.
I suggest eating this chickpea salad fresh. If you make this ahead of time, add the fresh lemon juice, mayo, and fresh herbs before serving.
Store leftover vegan chickpea tuna salad in a sealed food-safe container in the fridge for up to 4 days.