Tuna fish sandwiches used to be one of my favorite lunchtime meals until I learned about all the stuff found in the bodies of those fish. And then, when I became vegan, I, of course, couldn’t imagine eating the fish for a slew of reasons other than the ton of plastics found in their gut.

And, thus, like any other non-vegan dish, some vegan foodie went out and made a plant-based version of “tuna-fish” salad, and since that time, us vegan chefs and plant-based cooks have created our own personal version of this awesome, tasty lunchtime treat.

There are probably 100 different ways to make chickpea salad, but, the way I have here is what I think of when I remember the flavors associated with an old-fashioned tuna fish sandwich. Oh, and, a shout out to Rouxbe, who guided me to the delicious and nutritious kelp granules. This was a product I was not familiar with prior to taking their plant-based culinary course and I have learned it is a great source of iodine, zinc, magnesium, copper, calcium and…the list goes on.

I would love to hear how you put your own spin on this tuna-less salad recipe! Or,  if you followed mine to a T, tell me what you think?

Chickpea Tuna-less Salad on 5 Grain Rice Cakes

Jennifer Markell

This refreshing cold salad is the perfect alternative to tuna salad and offers the same fishy flavor you crave without the mercury or plastic or who-knows-what-else is found in fish these days! I devour this chickpea salad when it's on 5-grain rice cakes, but, in a hoagie roll or stuffed into a pita are ideal choices too. Heck, eat it from the container for all I care...I understand it's that good!

5 from 2 votes

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Prep Time 10 minutes mins

Course Anytime, Lunch, Snack

Servings 8

Ingredients

  

• 2 - 15.5 oz cans organic chickpeas - drained & rinsed 2 cans is a little < 4 cups
• 1/4 cup red onion - small dice shallots work too
• 3/4 cup celery - small dice
• 2 tbsp pickled relish
• 2 tbsp fresh dill - chopped adjust as desired
• 1 1/2 tbsp organic kelp granules I use Maine Coast Seasonings
• 2 tbsp scallions - chopped
• 3/4 cup vegan mayo
• 1 tbsp dijon mustard
• 2 tbsp lemon juice
• salt & pepper to taste

Instructions

 

• In a sturdy bowl, mash chickpeas with a potato masher until most are smooshed. You can also use a food processor and pulse a few times but, you still want some chunks. 
• Add all remaining ingredients to the bowl, stir and thoroughly combine. Adjust ingredients for the desired flavor. (For instance, I like a ton of dill!)
• Add your favorite topping. Some of my favorites are sunflower shoots and tomatoes, shown here, but other times I like micro greens or hemp seeds. Get creative!

Notes

Nutrition facts include two multigrain rice cakes.

Keyword anytime, chickpea salad, cold salad, dill, kelp granules, lunch, snack

Note: Nutrition Facts on all recipes are an approximation only, using the Very Well Fit recipe nutrition calculator

Jennifer Markell

Certified Plant-Based Chef and Holistic Nutritionist veganizing the planet one meal at a time. Bringing fans vegan food, brand, travel & lifestyle news while offering clients personalized vegan chef services in the Tampa Bay area. For the health of it! View all posts by Jennifer