Chickpea “of the Sea” Salad Recipe

Jessica CarterDinner, Lunch, RecipesLeave a Comment


Chickpea “of the Sea” Salad Recipe
Votes: 8
Rating: 3.75
You:
Rate this recipe!
Print Recipe
Chickpea “of the Sea” Salad Recipe
Votes: 8
Rating: 3.75
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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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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