Chickpea “of the Sea” Salad Recipe
  • 114-oz can of chickpeasdrained and rinsed
  • ¼cup vegan mayo
  • 2Tbsp hummus
  • 1Tbsp dijon or whole grain mustard
  • 2 celery ribsdiced
  • 1 small red onion diced
  • 3 medium carrotsshredded
  • Juice of one lemon
  • 2Tbsp sweet relish
  • ½tsp sea salt
  • 1tsp paprika
  • 1Tbsp dulse flakes
  • 2 sliced Persian cucumbers
  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.