Vegan Tuna Chickpea Salad

Name: Vegan Tuna Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 19oz can(s) chickpeas (drained and rinsed); 2 sheet(s) nori (chopped); 1 cup(s) frozen or canned corn (thawed and draned); 1/2 yellow onion (chopped); 2 tablespoon(s) vegan mayonnaise ((sub tahini for oil-free)); 2 tablespoon(s) lemon juice; 4 slice(s) bread, wraps, or lettuce leaves ((optional for serving))

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4.29 from 7 votes

Vegan Tuna Chickpea Salad

Nori sheets are the same sheets you use to make sushi. Adding them to this recipe adds a taste of the sea. As the nori is super thin it can be a bit tricky to chop with a knife, so I like to use a pair of kitchen scissors to chop it.

My Notes:

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Prep Time15

Total Time15

Meal Type: Lunch, Salads

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free

Tool: Food Processor

Ingredient: Chickpeas, Corn, Peas, Seaweed

Servings: 4

Ingredients

1 19oz can(s) chickpeas drained and rinsed
2 sheet(s) nori chopped
1 cup(s) frozen or canned corn thawed and draned
1/2 yellow onion chopped
2 tablespoon(s) vegan mayonnaise (sub tahini for oil-free)
2 tablespoon(s) lemon juice
4 slice(s) bread, wraps, or lettuce leaves (optional for serving)

US Customary - Metric

Instructions

Add the chickpeas to a food processor or large bowl. If using a food processor, pulse several times until the chickpeas are mashed but there is still some texture. If using a bowl, use a potato masher or fork to mash the chickpeas.
Add all of the remaining ingredients and stir to combine. Serve on its own or make a sandwich, wrap, or lettuce wraps.

Notes

Make ahead: store in an air-tight container in the fridge for up to 5 days.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan