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–+ servings
Julia

Chickpea Pasta Salad Vegan

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This chickpea tuna pasta salad is an easy vegan, high-protein pasta salad perfect for meal prep. A healthy, creamy, no-fuss lunch or dinner idea.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 side dish servings
Course: Salad Dressing
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1-2 sheets sushi nori chopped very fine or food processor
  • 2 cans (15 ounce) chickpeas rinsed and drained
  • 1 teaspoon lemon zest
  • 3 stalks celery finely diced
  • 4 tablespoon red onion
  • ½ teaspoon salt or more
  • ⅛ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3-4 tablespoon fresh dill finely chopped
  • 4 tablespoon dill pickles
For Dressing
  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoon pickle juice
  • 1 cup vegan mayo or a mix of mayo and sour cream vegan
For Pasta
  • 6-8 ounce short type pasta
  • salt to taste

Method
 

  1. Cook pasta: Boil in salted water, drain, and cool completely. Season with salt to taste.
    6-8 ounce short type pasta, salt to taste
  2. Mash chickpeas: Leave some chunky for texture.
    2 cans (15 ounce) chickpeas
  3. Mix salad base: Add all ingredients and stir until creamy.
    1-2 sheets sushi nori, 2 tablespoon freshly squeezed lemon juice, 1 teaspoon lemon zest, 3 stalks celery, 4 tablespoon dill pickles, 4 tablespoon red onion, 1 cup vegan mayo, ½ teaspoon salt, ⅛ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3-4 tablespoon fresh dill
  4. Combine with pasta: Mix until fully coated.
  5. Chill: Let sit 30–60 minutes before serving.
  6. Adjust consistency: Add splash of milk or cream if needed.
  7. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Notes

  • Chilling makes a big difference. The flavor gets deeper and the texture becomes creamier.
  • Mash only half of the chickpeas. Keeping some whole gives the best texture.
  • Nori adds that signature “tuna” flavor. It’s highly recommended for the best result.
  • If you don't have a food processor, I recommend cuttign the nori with scissors.
  • Non-plant based version - use regular mayo or mayo + sour cream mix.
  • This pasta salad is meant to be lightly creamy, not heavy like a deli-style version. It will thicken as it sits, so always check before serving. If it looks a little dry, add a spoon of mayo, a splash of lemon juice, or a bit of plant milk to loosen it and bring back the creaminess.
     
     

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