Chickpea “of the Sea” Salad Recipe

Jessica CarterDinner, Lunch, Recipes2 Comments


Chickpea “of the Sea” Salad Recipe
Votes: 9
Rating: 3.89
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Rate this recipe!
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Chickpea “of the Sea” Salad Recipe
Votes: 9
Rating: 3.89
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 14-oz can of chickpeas drained and rinsed
  • ¼ cup vegan mayo
  • 2 Tbsp hummus
  • 1 Tbsp dijon or whole grain mustard
  • 2 celery ribs diced
  • 1 small red onion diced
  • 3 medium carrots shredded
  • Juice of one lemon
  • 2 Tbsp sweet relish
  • ½ tsp sea salt
  • 1 tsp paprika
  • 1 Tbsp dulse flakes
  • 2 sliced Persian cucumbers
Servings:
Units:
Instructions
  1. Place the chickpeas in mixing bowl and mash thoroughly with a fork
  2. Add shredded carrots and mix until evenly distributed with chickpeas.
  3. Add lemon juice, salt, paprika, and dulse flakes and stir throughout mixture.
  4. Mix in vegan mayo, hummus, mustard, celery, onion, and relish to complete the salad.
  5. Serve with sliced cucumbers, over toast with romaine lettuce, in a wrap, or with crackers.
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2 Comments on “Chickpea “of the Sea” Salad Recipe”

    1. If you click the printer icon next to the star ratings at the top of the recipe, and printable version of the recipe will pop-up that you can right click to save to your computer. Hope this helps!

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