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Chickpea of the Sea Salad

vegan Memorial Day recipe

A hearty, protein salad reminiscent of tuna salad made with chickpeas and seaweed, tart cucumbers and celery, can be stand alone or in a collard wrap or sandwich.  

4 14oz cans of chickpeas, strained and rinsed

1 lemon juiced

3 celery stalks diced

1 large English cucumber

Ume Plum vinegar

3 garlic cloves minced

1 shallot minced

1 cup of soy free Veganaise

1 cup Wakame seaweed 

2 TBS dulse flakes 

Half moon the cucumber and pickle in 1/2 Ume plum vinegar and 1/2 water for 30 minutes or more.  Drain and rinse the chickpeas.  Mash chickpeas with a potato masher or fork.  Mix all other ingredients and top with Dulse flakes. Seaweed will soften once mixed.  

**super mineral nutrition from the seaweed!  High fiber, calcium, magnesium, iodine, and potassium.