Chickpea of the Sea Salad

Tuna-less Tuna Salad

During one of my assignments at Rouxbe,  I chose to make this Chickpea of the Sea Salad and fell in love.  Over time I began to adjust the recipe to cater to my taste even more.  Below is my version of this scrumptious tuna-less tuna salad, perfect served as an appetizer or entrée.

Mise en place for Rife.Style chickpea of the sea salad

Here I mashed the chickpeas with a potato masher

An organized mise en place will help any recipe flow with efficiency

Chickpea of the sea salad served with avocado and celery sticks for dipping

Chickpea of the Sea Salad
 
Prep time
Cook time
Total time
 
Crunchy, creamy and comforting come to mind when I think of this chickpea of the sea salad. With the addition of Old Bay, lemon juice, and a fresh herb here's a RifeStyle twist on an amazing recipe!
Author:
Category: Appetizer, Entrée
Cuisine: Gluten-Free, Vegan
Serves: 4
Ingredients
  • 2 cans (15 ounces each) of chickpeas, drained and rinsed well
  • 3 tablespoons red onion, diced small
  • 3 celery stalks, diced small
  • ¼ cup pickles (any variety), diced small
  • 2 tablespoons seaweed flakes*
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon fresh cracked pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne
  • ½ lemon- juiced
  • ½ cup vegan mayonnaise
  • 1 handful of basil, chopped
Instructions
  1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
  2. Next pour your rinsed checkpeas into a large bowl. With a potato masher or fork, mash the chickpeas until they are evenly smashed.
  3. Add the red onion, celery, pickles, seaweed, Old Bay, pepper, salt, cayenee and lemon juice. Combine. The seaweed and Old Bay bring in the natural flavors of the ocean.
  4. Next, add the mayonnaise and mix well. Taste the salad at this point and adjust any seasonings to your preference.
  5. Last, fold in the chopped basil.
Serving Ideas
  1. For a light meal eat just as is with celery sticks or crackers. Garnish with Old Bay and sliced avocado.
  2. Fill romaine leaves and serve as lettuce wraps. Sprinkle with Old Bay and enjoy!
  3. Scoop the salad into endive cups. Sprinkle with Old Bay and garnish with a green onion. Serve as an appetizer.
  4. For a hearty sandwich fill two pieces of toasted bread with salad. Add tomato slices and lettuce.
  5. Add a generous scoop to your big green salad for more protein.
Notes
*If you do not have seaweed flakes you can grind 2-3 pieces of nori in a spice grinder.

**There are so many ways to serve this salad. I have added tomatoes and cucumbers to make it more hearty. Sometimes I throw in parsley and cilantro instead of basil depending on what I had in the fridge. You can try adding a ½ teaspoon of liquid smoke, perfect for those who enjoy smokey dips and spreads. I encourage you to try this recipe and make it your own!

For another salad made with 4 ingredients in 10 minutes, try our Citrus Dill Cucumber Salad!

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