One thing I don’t order at restaurants is chickpea tuna salad because it’s easy to make and I make a dang good version. Hearty chickpeas, bright lemon, crunch of celery and red onion, and ocean-feel of nori and Old Bay.
Chickpeas are so satisfying, and I often have an abundance of them because I frequently use aquafaba (chickpea water) to make vegan cheese and cream sauces. A generous squeeze of fresh lemon juice makes this salad bright and refreshing, while the combination of Old Bay and nori gives it an extra dose of ocean flavor. I love the contrast of crunchy celery and creamy vegan mayo in this chickpea tuna salad that’s ideal for spring and summertime. My favorite ways to enjoy this vegan chickpea tuna salad is on toast or in a pasta salad. What about you?
Vegan Chickpea Tuna Salad
2 cups garbanzo beans
1-1/2 cups chopped celery
1/3 cup chopped red onion
1 tbsp nutritional yeast
1 tbsp Old Bay seasoning
1 sheet of nori, torn into small pieces
Salt & pepper
Pinch of paprika
Juice of half lemon (2-3 tbsp)
1 tbsp tahini
3+ tbsp vegan mayo (I used Follow Your Heart)
Mash the garbanzos with a fork or hit pulse a few times in a food processor until crumbly.
Add the celery, red onion, and seasonings. Toss well. Fold in the lemon juice, tahini, and mayo (start with 3 tbsp mayo). Taste and adjust seasoning as desired.
Chill in the fridge for at least 30 minutes so the flavors can marinate. Tastes even better the next day.