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Chickpea “of the Sea” Salad Recipe


  • 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


  • Place the chickpeas in mixing bowl and mash thoroughly with a fork
  • Add shredded carrots and mix until evenly distributed with chickpeas.
  • Add lemon juice, salt, paprika, and dulse flakes and stir throughout mixture.
  • Mix in vegan mayo, hummus, mustard, celery, onion, and relish to complete the salad.
  • Serve with sliced cucumbers, over toast with romaine lettuce, in a wrap, or with crackers.
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