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Chick’Una’ Salad – Vegan Tuna Salad with Chickpeas

Chick'Una' Salad – Vegan Tuna Salad with Chickpeas

Phoebe Green
This Chick’Una’ Salad recipe resembles classic tuna salad. This is a vegan option if you like the creaminess of tuna salads.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 128 kcal

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

Storage: Keep in an airtight container in the refrigerator for up to 4 days. Stir before serving each day and re-season with salt if needed — the seasoning can mellow overnight.
Make-Ahead: This salad actually improves after a few hours in the fridge as the flavours meld. Make it the night before for best results.
Substitutions: Swap vegan mayo for mashed avocado for a whole-food alternative, or use regular mayo if you're not strictly vegan. White beans (cannellini) work in place of chickpeas for a milder flavour.
Serving Suggestion: If serving over lettuce, store the salad and greens separately and assemble at the table — pre-dressed greens go limp quickly.
Pro Tip: For the most convincing tuna-like texture, mash about two-thirds of the chickpeas thoroughly and leave the remaining third in coarse chunks. This mimics the flaky-yet-cohesive texture of real tuna salad.

Nutrition

Serving: 1servingCalories: 128kcalCarbohydrates: 17gProtein: 6gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 435mgPotassium: 187mgFiber: 5gSugar: 0.4gVitamin A: 35IUVitamin C: 1mgCalcium: 49mgIron: 2mg
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