Craving the classic comfort of a tuna salad sandwich but looking for a delicious, plant-based twist? Look no further! Our Chickpea ‘Tuna’ Salad with Nori is a game-changer, delivering all the savory, briny goodness you love, without any seafood. This recipe is incredibly easy to make, packed with flavor, and perfect for a quick lunch, meal prep, or a light dinner.
Prepare to be amazed by how simple ingredients like mashed chickpeas, creamy vegan mayo, and a secret ingredient – nori seaweed – can come together to create an unbelievably authentic ‘oceanic’ taste. It’s a delightful and healthy alternative that will satisfy even the most discerning palates!
Why This Chickpea ‘Tuna’ Salad with Nori is Your New Go-To
This isn’t just another vegan salad; it’s a culinary experience designed for ease, flavor, and health. Here’s why our Chickpea ‘Tuna’ Salad with Nori will quickly become a staple in your kitchen:
- Effortlessly Delicious: With zero cook time and minimal prep, you can whip up this vibrant salad in just 15 minutes. It’s perfect for busy weekdays when you need a nutritious meal on the fly.
- Unmistakable ‘Ocean’ Flavor: The inclusion of crumbled nori seaweed is the secret weapon, infusing the salad with that distinct umami and briny taste reminiscent of traditional tuna, making it a truly satisfying plant-based alternative.
- Wholesome & Satisfying: Packed with fiber and protein from chickpeas, this salad keeps you full and energized without feeling heavy. It’s a healthy lunch option that doesn’t compromise on taste.
Essential Ingredients for Your Perfect Chickpea ‘Tuna’ Salad
Creating an exceptional Chickpea ‘Tuna’ Salad with Nori starts with understanding the role each ingredient plays. While the recipe calls for straightforward items, a little insight goes a long way in achieving the best flavor and texture.
- Canned Chickpeas (15 ounces, rinsed and drained): The star of our show! Chickpeas provide the perfect base for mashing, mimicking the flaky texture of tuna. Rinsing them thoroughly removes excess sodium and any canning liquid, ensuring a clean flavor. While canned is convenient, you could also use home-cooked chickpeas for an even fresher taste.
- Vegan Mayonnaise (1/2 cup): This is crucial for creaminess and binding everything together. There are many fantastic vegan mayo brands available today, often made from avocado oil, soy, or aquafaba. Choose your favorite for the best results.
- Celery Stalk (1, finely diced): Adds that essential crunch and freshness, a hallmark of any good tuna salad. Finely dicing ensures it integrates well without overpowering the texture.
- Red Onion (1/4 cup, finely diced): Provides a sharp, pungent bite that balances the creaminess. If you find red onion too strong, you can soak the diced onion in cold water for 10 minutes, then drain, to mellow its flavor.
- Nori Sheet (1/2, crumbled into small pieces): The magic ingredient! Nori, or dried seaweed, is what gives this Chickpea ‘Tuna’ Salad with Nori its distinctive
Chickpea ‘Tuna’ Salad with Nori
A delightful and easy-to-make plant-based alternative to classic tuna salad, featuring mashed chickpeas, creamy vegan mayo, and the distinctive savory flavor of nori seaweed for that authentic ‘ocean’ taste. Perfect for sandwiches, wraps, or as a light lunch!Ingredients
Equipment
Method
Instructions- Drain and rinse the canned chickpeas thoroughly. Transfer them to a large mixing bowl.
- Using a fork or potato masher, mash the chickpeas until they reach your desired consistency. Some whole chickpeas are fine for texture.
- Finely dice the celery stalk and red onion. Add them to the bowl with the mashed chickpeas.
- Take half a nori sheet and crumble it into very small pieces directly into the bowl. This provides the ‘oceanic’ flavor.
- Add the vegan mayonnaise, Dijon mustard, and lemon juice to the bowl.
- Season with salt and freshly ground black pepper. Start with the suggested amounts and adjust to your taste.
- Mix all ingredients thoroughly until well combined. Taste and adjust seasonings if necessary.
- Serve immediately or chill in the refrigerator for at least 30 minutes for best flavor. Enjoy in sandwiches, wraps, on crackers, or as part of a salad!
Notes
For an extra kick, add a pinch of smoked paprika or a dash of hot sauce. You can also add finely chopped pickles or capers for more tang. Fresh dill or parsley make great additions. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.What gives this chickpea salad its ‘tuna’ flavor?
The ‘tuna’ flavor in this salad comes primarily from the crumbled nori seaweed, which imparts a distinct oceanic taste. Mashed chickpeas provide a similar texture to flaked tuna, while vegan mayonnaise adds creaminess.
Can I make Chickpea ‘Tuna’ Salad with Nori ahead of time?
Yes, chickpea ‘tuna’ salad is excellent for meal prep! You can make a batch and store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and improve over time.
How should I serve my Chickpea ‘Tuna’ Salad with Nori?
This versatile salad can be served in many ways: as a filling for sandwiches or wraps, scooped onto crackers, in lettuce cups for a low-carb option, or as a protein-rich topping for a green salad.
Are there any variations or additions I can make to this recipe?
Absolutely! For extra crunch, add finely chopped pickles or capers. A pinch of smoked paprika can add depth, and a dash of sriracha or hot sauce will give it a spicy kick. Fresh dill or parsley also make great additions.