Credits: Delicious Plants


  • 1 14 oz. can chickpeas drained and rinsed
  • 2 tbsp nori shredded
  • 1 tablespoon crushed garlic
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tablespoon chili flakes
  • salt & pepper to taste
  • 18 oz dried pasta of choice fusilli or farfalle work well
  • 3/4 cup mayo
  • juice of half a lemon
  • green onion finely chopped
  • 1 red onion
  • 1 bell pepper chopped
  • 1 stalk celery chopped
  • 1/2 cup peas


  • Cook the pasta according to the package instructions. Drain and allow to cool down to room temperature while making rest of the vegan tuna salad. 
  • Add the chickpeas, nori, crushed garlic, mustard, vinegar, chili flakes to your food processor. Pulse until the mixture has some texture but it well mixed together. 
  • Add salt and pepper to the mixture to taste. 
  • In a large bowl, add the cooked pasta, vegan mayo, lemon juice, and mix thoroughly. 
  • Finally, add the onions, bell pepper, celery, and peas before mixing together. 
  • Serve and garnish with some fresh lemon juice and chili flakes.