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–+ servings
Two halves of a chickpea tuna salad sandwich with lettuce, sitting on a wooden chopping board.

Chickpea Tuna Salad

A quick and nutritious vegan alternative to tuna salad, perfect for wraps and sandwiches.
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Prep Time 10 minutes
Chill Time 30 minutes
Course Salad
Servings 3 cups

Ingredients
  

  • 2 (15 ounce) Cans Chickpeas drained & rinsed
  • ⅓ cup Celery finely diced
  • ⅓ cup Red Onion finely diced
  • 1 teaspoon Nori Komi Furikake or 1 sheet finely chopped Nori
  • ¼ cup Aquafaba reserved from the canned beans
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Lemon Juice
  • ½ teaspoon Salt optional
  • Pinch Black Pepper
  • 2 tablespoons freshly chopped Parsley

Instructions
 

  • Smash the chickpeas in a large bowl with a potato masher, most should be mashed, some can stay whole.
  • Stir in the diced vegetables and chopped parsley.
  • In a small bowl, whisk together the nori, dijon mustard, lemon juice, salt, and pepper, until well combined, then pour on top of the chickpea mixture and stir well.
  • Let sit in the fridge for 30-60 minutes
  • Enjoy as a salad or in a sandwich.
Keyword chickpea tuna salad, chickpea tuna salad recipe
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