Vegan Tuna Chickpea Salad

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4.84 from 6 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:
Prep Time15 mins
Total Time15 mins
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, Seaweed
Servings: 4
Calories: 259kcal
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)
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
Serving: 1serving without bread | Calories: 259kcal | Carbohydrates: 39g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 125mg | Potassium: 407mg | Fiber: 9g | Sugar: 8g | Vitamin A: 112IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan