Dive into a culinary masterpiece with this vegan chickpea tuna salad, a luscious medley of protein-rich chickpeas, vibrant veggies, and the umami richness from nori and creamy tofu tartar sauce crowned with the boldness of capers. Makes the best vegan tuna salad sandwiches ever.
A Chickpea tuna salad sandwich is my favorite sandwich when going hiking or skiing (my favorite weekend activities since moving to Switzerland), so satisfying and full of flavors. I simply love it but somehow I always feel guilty when I have to add mayo to any dish and I will do anything for a good substitute. If you are like me looking for a healthier mayo substitute then you have to try this high-protein, low-calorie vegan tartar sauce with tofu and capers.
I am currently obsessed with it using it in almost every recipe requiring mayo but not only (anything that requires a flavor boost lol).
So now that I revealed the secret ingredient of this classic vegan chickpea salad let's go straight to the list of ingredients you need and step-by-step instructions to make this yummy high-protein vegan chickpea tuna salad.
List of ingredients you will need for this yummy vegan chickpea tuna salad
- 1½ Cup Chickpeas Cooked. Canned chickpeas work great
- 1 Cup Tofu tartar sauce
- 1 Stalk of celery finely diced for the nice refreshing crunch
- ½ tsp Salt
- ½ tsp Black pepper freshly ground
- 1 Small red onion diced. Any kind of onion works — red, white, or green. I like to use red for the extra flavonoid content and color and whenever I have available green
- 1 tsp Lime juice
- ½ Nori Sheet for the deep, rich umami flavor and its sea taste
Step-by-step instructions for this classic chickpea salad
- Add the cooked chickpeas into a bowl and smash them with a fork. Alternatively, you could use a food processor on the pulse function. Be careful not to blend them too much as we want to preserve some crunch.
- Finely dice the celery stalk and onion and add them to the bowl with smashed chickpeas
- Add the vegan tofu tartar sauce, lime juice, shredded nori sheet, and the rest of the spices
- Mix everything till well combined
- I recommend transferring the mixture to an airtight container and letting it sit in the fridge at least for a few hours before consuming it so the flavors have time to combine perfectly
- Enjoy
Notes
My favorite thing about this recipe as I said is that it uses a tofu high-protein vegan tartar sauce instead of classic mayo making it not only super delicious but also a healthier and nutrient-packed dish.
Love serving this as such with some fresh veggies, pack it in sandwiches when we go hiking or traveling, and most recently use it as filling for kale tacos.
Enjoy!
Questions you might have about this vegan high-protein chickpea tuna salad
Absolutely! Prep the high-protein tofu tartar sauce and chickpea tuna salad ahead for a quick and satisfying lunch option.
Enjoy the chickpea tuna salad on whole grain bread, in wraps, on crackers, or over a bed of fresh greens.
High-quality nori has a very delicate umami taste. Nori is both sweet and salty! As nori is harvested from the sea, it has a naturally salty-sweet taste — the taste of the sea replacing the tuna flavor from the classical non vegan version of this salad.
Yes, nori sheets are commonly available in the international or Asian section of most grocery stores.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
If you love this High-Protein Vegan Chickpea Tuna Salad, give it a rating and review it below! And of course, tag me for the remake on Instagram
#rico
High protein vegan chickpeas tuna salad
Equipment
- 1 Food processor optional
Ingredients
- 1½ Cup Chickpeas Cooked
- 1 Cup Tofu tartar sauce
- 1 Stalk of celery Finely diced
- ½ teaspoon Salt
- ½ teaspoon Black pepper Freshly ground
- 1 Small red onion diced
- 1 teaspoon Lime juice
- ½ Nori Sheet
Instructions
- Add the cooked chickpeas into a bowl and smash them with a fork. Alternatively, you could use a food processor on the pulse function. Be careful not to blend them too much as we want to preserve some crunch.
- Finely dice the celery stalk and onion and add them to the bowl with smashed chickpeas
- Add the vegan tofu tartar sauce, lime juice, shredded nori sheet, and the rest of the spices
- Mix everything till well combined
- I recommend transferring the mixture to an airtight container and let it sit in the fridge at least for a few hours before consuming it so the flavors have time to combine perfectly
- Enjoy
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