I’m so excited to share this Ocean-Inspired Vegan Chickpea ‘Tuna’ Salad with you today. It’s one of those magical recipes that proves plant-based eating doesn’t mean sacrificing flavor or texture. The combination of mashed chickpeas, crunchy veggies, and that hint of ocean flavor from nori creates something truly special—without a single fish involved! Whether you’re vegan, trying to eat less animal protein, or just curious about creative plant-based alternatives, this might just become your new favorite lunch staple. Want to know my secret ingredient?
Why You’ll Love this Ocean-Inspired Vegan Chickpea ‘Tuna’ Salad
When you’re craving something that reminds you of the sea but want to keep things plant-based, this chickpea “tuna” salad is your perfect match. I’m obsessed with how the nori sheet adds that authentic ocean flavor without any fish at all. Clever, right?
The texture is spot on too—mashed chickpeas create that flaky consistency we all love in traditional tuna salad. Plus, it takes just minutes to whip up. No cooking required.
Need a quick lunch? Got unexpected guests? This versatile dish works on sandwiches, crackers, or even stuffed in avocados. And those pickles and Dijon? They add the perfect tangy kick.
What Ingredients are in Ocean-Inspired Vegan Chickpea ‘Tuna’ Salad?
Creating this ocean-inspired vegan “tuna” salad is all about combining pantry staples with fresh ingredients to mimic the classic seafood favorite without any actual fish.
- 1 (15-oz) can chickpeas, drained and rinsed
- ½ red onion, finely chopped
- ⅓ cup celery, diced
- ⅓ cup vegan mayo
- 2 dill pickles, chopped
- 1 ½ tablespoons lime juice
- 2 teaspoons Dijon mustard
- 1 nori sheet, crumbled or cut into small pieces
- Salt and pepper to taste
The star ingredient here is definitely the nori sheet, which gives this salad that unmistakable ocean flavor—it’s the secret weapon that transforms ordinary chickpeas into something that genuinely reminds you of the sea.
How to Make this Ocean-Inspired Vegan Chickpea ‘Tuna’ Salad
Making this chickpea “tuna” salad is surprisingly simple and requires minimal cooking skills—perfect for those days when turning on the oven feels like climbing Mount Everest. Start by draining and rinsing your 1 (15-oz) can of chickpeas, then grab a fork or potato masher and get to work. You’ll want to mash those chickpeas until they’re flaky but still have some texture, similar to what real tuna would look like when flaked. This partial mashing creates that perfect “meaty” texture that makes this recipe so satisfying.
Next comes the fun part—bringing all those flavors together in perfect harmony. Chop your ½ red onion, ⅓ cup celery, and 2 dill pickles into small pieces, aiming for uniformity so you don’t get an overwhelming bite of any one ingredient. Combine your mashed chickpeas with these chopped veggies in a medium bowl, then add ⅓ cup vegan mayo, 1½ tablespoons of lime juice, and 2 teaspoons of Dijon mustard. For easier preparation, you might consider using a premium garlic press to finely mince any garlic you’d like to add for extra flavor. The real magic happens when you crumble in that 1 sheet of nori—this sea vegetable delivers that distinctive oceanic flavor that transforms our humble chickpea mixture into something remarkably reminiscent of the sea. A few grinds of salt and pepper, and you’re ready to give everything a good mix until thoroughly combined.
What to Serve with Ocean-Inspired Vegan Chickpea ‘Tuna’ Salad
This versatile chickpea ‘tuna’ salad deserves worthy companions to create a meal that’ll make you forget you’re eating plant-based. I love serving it between two slices of toasted whole grain bread with crisp lettuce and juicy tomato slices for a classic sandwich experience.
For lighter options, try scooping it onto butter lettuce cups, or spreading it on cucumber rounds for bite-sized appetizers. Want something heartier? Stuff it into a warm pita pocket with sprouts and avocado.
My personal favorite? Serving it alongside a vibrant garden salad with lemon vinaigrette. The contrasting textures and complementary flavors? Simply perfect.
Leftovers and Storage for this Ocean-Inspired Vegan Chickpea ‘Tuna’ Salad
After enjoying your chickpea ‘tuna’ sandwich, you’ll likely have some leftovers—and that’s a good thing! This vegan salad actually tastes better the next day when the flavors have had time to mingle and get cozy together.
Store your leftover chickpea mixture in an airtight container in the refrigerator for up to 4 days. I find the nori flavor intensifies over time, giving it an even more oceanic taste. Just give it a quick stir before serving again.
If it seems dry after refrigeration, mix in a small spoonful of vegan mayo to refresh the texture. Sadly, I wouldn’t recommend freezing this—the texture just isn’t the same afterward.
Ocean-Inspired Vegan Chickpea ‘Tuna’ Salad Substitutions and Variations
While the basic recipe creates a delicious ocean-inspired chickpea salad, you can easily customize it to suit your taste preferences or pantry limitations. No red onion? Green onions work beautifully. Not a fan of vegan mayo? Try mashed avocado for a creamy alternative.
Want more ocean flavor? Add extra nori sheets or a dash of Old Bay seasoning. For a spicier kick, mix in some sriracha or diced jalapeños. Herbs like fresh dill or parsley brighten everything up.
The beauty of this recipe is its flexibility. No rules, just delicious possibilities. What creative twist might you add to make it uniquely yours?
Final Thoughts
Whether you’re a seasoned vegan or simply looking to reduce your seafood consumption, this chickpea “tuna” salad offers a surprisingly satisfying alternative to the real thing. The nori sheet gives it that authentic ocean flavor, while the creamy texture hits all the right notes.
I love how versatile this recipe is. Stuff it between bread for a hearty sandwich, scoop it onto crackers for a quick snack, or pile it atop fresh greens for a protein-packed salad.
What I appreciate most? It’s kinder to our oceans and just as delicious. Can you think of a better win-win situation?
For those who enjoy plant-based creations, you might also love the vibrant combination of protein-rich chickpeas with avocado and fresh tomatoes in a Mediterranean-inspired salad.