Looking for more vegan recipes to bring to the picnic? Try my Pesto Pasta Salad, Avocado Spread, White Bean Salad, and Curry Chickpea Salad. Besides the salty and ‘fishy’ tasting nori sheets (or kelp granules), the secret behind this vegan tuna salad is the mashed chickpeas. They become delightfully flaky when mashed, giving this salad the perfect hearty, creamy base. And when combined with a few briny veggies and vegan mayo, you’re left with the most delicious flavors and textures! Bring this to the picnic or potluck, make it for meal prep, or scoop up every bite with crackers. No matter how you enjoy it, this creamy chickpea tuna salad will fill you up while curbing your tuna salad cravings.
Why you’ll love this vegan tuna salad recipe
A picnic classic made vegan – This chickpea tuna salad recipe replaces tuna for plant-based ingredients! Even if you eat fish, this is a delightful sandwich spread on it’s own. Very versatile – Leave out the nori or kelp if desired, add more briny veggies like capers and pepperoncinis, use store bought vegan mayo or my homemade cashew mayo, tofu mayo or mix in some mashed avocado in place of the mayo. A super speedy lunch – It only takes 10 minutes to assemble this vegan tuna salad in one bowl.
How to make chickpea tuna salad
Find the complete recipe with measurements in the recipe card below. Drain and rinse the canned chickpeas, then transfer them to a large bowl. Mash them with a potato masher or fork until they’re mostly creamy. You want to leave as few whole beans behind as possible. You can use a food processor for this if you want, just don’t over mix them. Chop the nori and add it to the bowl with the chickpeas. Add the dill pickle relish, lemon juice, celery, red onion, vegan mayo, and salt/pepper. Add any additional optional ingredients, such as chopped capers and pepperoncinis to give it more of a kick. Tip: Sheets of nori give this salad its ‘fish-like’ flavor but you can also use 1 teaspoon of kelp granules as a substitute. To chop the nori, kitchen scissors work, or a knife and cutting board. Stir to combine, then give it a taste and add more salt and pepper to round out the flavors, as needed. Enjoy the salad right away or let it chill in the fridge before serving.
Variations
Put your own spin on the salad with any of these variations and mix in ideas:
Mayo-free – Swap the vegan mayo for mashed avocado or plain vegan yogurt. Fresh herbs – Stir in a bunch of fresh dill or parsley for a refreshing, herbal flavor. Grapes – Like my Vegan Chicken Salad, you can add chopped green or red grapes for a sweeter chickpea salad. Or chopped apples. Nuts – If you like crunch, toss in a handful of walnuts, pecans, or chopped almonds. Pumpkin seeds and sunflower seeds are great, too! Briny things – Stir in chopped green or black olives, capers, or chopped pepperoncini peppers for a slightly saltier, briny flavor.
Frequently asked questions
*This recipe was originally published in May 2018, and has been republished with new photos and writing.
