A plant-based salad featuring mashed chickpeas, seaweed flakes, and fresh herbs for a bright, ocean-flavored twist.
# What you 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
# How to Make It:
01 - In a large bowl, mash chickpeas using a fork or potato masher until partly chunky.
02 - Add seaweed flakes, diced celery, red onion, pickle, and parsley to mashed chickpeas; mix thoroughly.
03 - Whisk vegan mayonnaise, Dijon mustard, lemon juice, chopped capers, garlic powder, salt, and black pepper in a small bowl until smooth.
04 - Pour dressing into chickpea mixture; stir until evenly combined. Adjust seasoning as needed.
05 - Serve immediately on sandwiches, wraps, or salad greens, or refrigerate for up to three days.
