A fresh blend of chickpeas, seaweed, and crisp vegetables, ideal for quick and flavorful meals.
# What You’ll Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons seaweed flakes (dulse or nori), crumbled
03 - 1 celery stalk, finely diced
04 - 1/4 small red onion, finely diced
05 - 1 small dill pickle, finely diced
06 - 2 tablespoons fresh parsley, chopped (optional)
→ Dressing
07 - 3 tablespoons vegan mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon lemon juice
10 - 1 teaspoon capers, drained and chopped
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt, adjust to taste
13 - 1/4 teaspoon black pepper
# Step-by-Step Guide:
01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken down but retaining some texture.
02 - Add seaweed flakes, celery, red onion, dill pickle, and parsley if using; mix thoroughly.
03 - In a small bowl, whisk vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper until smooth.
04 - Incorporate the dressing into the chickpea mixture, stirring until fully combined. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate up to 3 days.
