Chickpea Salad with Nori

Name: Chickpea Salad with Nori
Total time: 10 min
Yield: 6 personnes
Ingredients: 2 15-ounce cans chickpeas, drained and rinsed; 1 sheet nori, finely chopped (optional, or 1 tsp kelp granules); 4 tablespoons dill pickle relish; 2 tablespoons fresh lemon juice; 1 rib celery, diced small; 2 tablespoons red onion, diced small (or chives, green onions); 1/2 cup vegan mayo; 1/2-1 teaspoon salt, to taste (or soy sauce); 1 few shakes black pepper; 2 tablespoons chopped pepperoncinis (optional); 1 teaspoon chopped capers (optional)

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.

10 min

6 pers

no cooking

Plat

vegan

vegetarian

healthy

chickpea

Nora Cooks

Ingrédients

6 pers

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.