Chick’Una’ Salad is a vegan take on classic tuna salad made with mashed chickpeas, vegan mayo, Dijon mustard, dill pickles, celery, onion, and sea kelp seasoning. It comes together in 15 minutes with no cooking, and the kelp seasoning is what gives it that briny, ocean-adjacent flavor that makes the swap convincing. If you need a protein-rich, spreadable salad you can pull from the fridge all week, this is a practical choice.
The short version of why this works
Two things make this recipe succeed. First, mashing the chickpeas to the right texture — not so fine that you lose all body, not so chunky that it falls off a bagel — gives the salad the spreadable, cohesive consistency that makes tuna salad satisfying in the first place. Second, the sea kelp seasoning does real work here. Without it, you have a decent chickpea spread; with it, you get something that actually reads as a seafood-style salad. Don’t skip it or substitute regular salt — the flavor difference is significant.
Ingredient notes
- Sea kelp seasoning: Sold in natural food stores and online, often labeled as kelp granules or seaweed seasoning. It’s the ingredient most people won’t have on hand, but it’s inexpensive and a small jar lasts a long time. Worth buying specifically for this recipe.
- Vegan mayo: The recipe calls for low-fat. Full-fat vegan mayo works fine and produces a slightly richer result. Avoid using regular mustard in place of Dijon — the flavor is sharper and less smooth.
- Dill pickles: Chop them finely so they distribute evenly rather than sitting in big wet chunks that make the salad watery over time.
Make-ahead notes
This salad keeps well in an airtight container in the refrigerator for up to four days, which makes it genuinely useful for weekday lunches. The texture actually improves slightly after a few hours as the flavors settle. Store it undressed if you plan to serve it over lettuce — dress it at the table, a pre-dressed salad goes limp fast. If you’re using it as a spread on bagels or crackers, it holds up fine already mixed. Give it a quick stir before serving each day, and taste for seasoning since the salt can mellow in the fridge.
Mistakes to avoid
- Over-mashing into paste: If you use a food processor or mash too aggressively, the chickpeas turn into hummus-like paste. You want some texture. Use a fork or potato masher and stop when the mixture holds together but still has small pieces.
- Skipping the fine chop on wet ingredients: Coarsely chopped onion, celery, or pickles release liquid unevenly and make the salad watery by day two. Take the extra minute to chop them small.
- Not draining the chickpeas thoroughly: Excess liquid from the can thins out the mayo and makes the salad sloppy. Drain and rinse well, then pat dry briefly if the chickpeas are still very wet.
- Under-seasoning before tasting: The recipe calls for a pinch of salt, but the final seasoning depends on your brand of kelp seasoning and pickles. Taste after mixing and adjust — bland chickpea salad is the most common complaint about this style of recipe.
- Using raw onion without rinsing it: A quick rinse of the chopped onion under cold water tones down the sharpness so it doesn’t overpower the salad after a day in the fridge.
Chick’Una’ Salad – Vegan Tuna Salad with Chickpeas
Equipment
- Medium mixing bowl
- Potato masher or sturdy fork
- Cutting board
- Sharp knife
- Measuring spoons
- Airtight storage container
Ingredients
- 1 can chickpeas 15 oz / 425g, drained and rinsed
- ¼ medium red onion finely chopped, about 2 tablespoons / 30g
- 1 stalk celery finely diced, about 1/4 cup / 40g
- 1-2 tablespoons vegan mayo low-fat or regular
- 2 teaspoons Dijon mustard
- 2 tablespoons dill pickles finely chopped, about 30g / 1 medium pickle
- 1 tablespoon sea kelp seasoning kelp granules
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly, then add them to a medium mixing bowl.1 can chickpeas
- Mash the chickpeas with a potato masher or sturdy fork to your desired texture — mash about two-thirds thoroughly for a spreadable consistency and leave the rest in coarse chunks for body. For a very smooth salad, mash all of them finely.1 can chickpeas
- Add the vegan mayo, Dijon mustard, finely chopped onion, celery, dill pickles, sea kelp seasoning, salt, and pepper to the bowl.1/4 medium red onion, 1 stalk celery, 1-2 tablespoons vegan mayo, 2 teaspoons Dijon mustard, 2 tablespoons dill pickles, 1 tablespoon sea kelp seasoning, 1 pinch salt, 1 pinch freshly ground black pepper
- Stir everything together until evenly combined. Taste and adjust salt, pepper, or mayo to your preference.1-2 tablespoons vegan mayo, 1 pinch salt, 1 pinch freshly ground black pepper
- Serve immediately on a toasted bagel, in a wrap, or over a bed of lettuce. Alternatively, cover and refrigerate for at least 30 minutes to let the flavours meld before serving.
Notes
Nutrition
Common questions
Where do I find sea kelp seasoning?
Most natural food stores carry it, and it’s easy to order online — search for kelp granules or seaweed seasoning. It usually comes in a small shaker jar and is inexpensive; one jar will last through many batches of this recipe.
Can I use dried chickpeas instead of canned?
Yes — cook them until fully soft, since undercooked dried chickpeas won’t mash smoothly and will taste starchy. Use roughly 1.5 cups of cooked chickpeas to replace one standard 15-ounce can.
Can I freeze this salad?
No — freezing breaks down the mayo and makes the texture grainy and watery when thawed. Keep it refrigerated and use it within four days for the best results.