Vegan 'Chickpea of the Sea' Salad

As a kid tuna salad with extra mayo was my favorite sandwich, but always thought it was weird that tuna was called 'chicken of the sea.' In my child mind, "fish don't look like chickens." When I went vegan I wanted to replicate the flavors of the sandwich my mom would often make for me. I know there are a bajillion chickpea salad recipes out there, but none matched the flavors I craved from my childhood. If you've never made it, chickpea salad is a classic vegan dish that offers a satisfying, protein-packed alternative to traditional tuna salad. This recipe mimics the flavors and textures of the tuna salad I remember, but uses chickpeas as the base. It's briny, tangy, and creamy. Perfect for anyone looking for a quick, nutritious, and flavorful lunch.

Vegan chickpea salad served on toast with sprinkling of dried dill

Why Chickpeas for a Vegan Salad?

Chickpeas have a firm texture that holds up well when mashed lightly, making them an excellent substitute for flaky fish in salads. They are rich in protein, fiber, and essential nutrients like iron and folate. This makes chickpea salad not only delicious but also nourishing and filling. The versatility of chickpeas means you can customize the salad with various seasonings and mix-ins to suit your taste. Sometimes I'll throw in other raw veggies I have, like red cabbage or red pepper.

Ingredients:

• 400g/15-ounce can chickpeas, drained: providing texture and protein.

• 1 rib celery, diced: Adds crunch and freshness.

• Half a small red onion, chives, or spring onions, diced: Offers a mild sharpness and color.

• 1/4 cup vegan mayo: Creates creaminess without dairy.

• 1 tsp Dijon mustard: Adds a subtle tang and depth.

• 1 tsp vegan fish sauce or soy sauce (optional): Brings umami and a salty, ocean-like flavor.

• 2 tablespoons pickle relish: Introduces sweetness and crunch.

• 1 tablespoon fresh lemon juice: Brightens the overall taste.

• 1 teaspoon chopped capers plus a splash of caper brine: Provides a salty, briny punch.

• 1/2 tsp dill: Adds a fresh, herbaceous note.

• 1/2 tsp dulse flakes (optional): A seaweed ingredient that enhances the ocean flavor.

• 1/4 tsp paprika: Gives a mild smoky undertone.

• 1/2 teaspoon salt and a pinch of black pepper: Balances and enhances all flavors.

  
  

How to Prepare:

1. Mash the chickpeas: Use a fork or potato masher to lightly mash the chickpeas in a bowl. Leave some larger pieces of chickpeas for texture.

2. Add the diced vegetables: Mix in celery, red onion (or chives/spring onions), and pickle relish.

3. Add the dressing ingredients: Add vegan mayo, Dijon mustard, lemon juice, vegan fish sauce or soy sauce, capers+brine, dill, dulse flakes, paprika, salt, and pepper.

4. Mix everything together: Stir until well combined.

5. Taste and adjust: Add more salt, lemon juice, or relish if needed to balance the flavors.

6. Chill before serving: Let the salad rest in the fridge for at least 30 minutes if you can to allow the flavors to meld. But you can enjoy right away if you prefer.

   
   

Serving Suggestions

This vegan chickpea salad is incredibly versatile. Here are some ways to enjoy it:

• Sandwich filling: Spread it between slices of whole-grain bread with lettuce and tomato. If I want a warm sandwich I'll make it like a tuna melt.

• On crackers or toast: Perfect for a light snack or appetizer.

• In a wrap: Add some greens and shredded carrots for a quick lunch.

• Over a bed of greens: Serve as a salad topping for a refreshing meal.

• Stuffed in avocado halves: A creamy, nutrient-dense option.

  
  

Nutritional Benefits

This salad is a great source of plant-based protein and fiber, which help keep you full and support digestion. The chickpeas provide iron and folate, while the fresh vegetables add vitamins and antioxidants. Using vegan mayo keeps it dairy-free and suitable for those intolerance or allergies.