Chickpea Salad with Nori
Creamy mashed chickpeas replace traditional tuna in this plant-based dish. Chopped nori provides a distinct savory note, making this a versatile filling for sandwiches, wraps, or salads.
Ingrédients
- 2 15-ounce cans chickpeas · drained and rinsed
- 1 sheet nori · finely chopped
- 4 tbsp dill pickle relish
- 2 tbsp fresh lemon juice
- 1 rib celery · diced small
- 2 tbsp red onion · diced small
- 1/2 cup vegan mayo
- 1/2-1 tsp salt · to taste
- 1 few shakes black pepper
- 2 tbsp chopped pepperoncinis · optional
- 1 tsp chopped capers · optional
Préparation
- 1
Mash the chickpeas in a large bowl using a potato masher or a fork until they reach a mostly broken-down, textured consistency.
- 2
Finely chop the nori sheet using a sharp knife or kitchen scissors, or prepare the kelp granules.
- 3
Combine the mashed chickpeas, nori (or kelp granules), pickle relish, lemon juice, celery, red onion, vegan mayo, salt, and black pepper in the bowl. Add the optional pepperoncinis and capers if desired, and stir thoroughly to combine.
- 4
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to chill, though it may be served immediately.