A Totally Plant-based Celebration



There’s magic in a humble can of chickpeas!

A recipe for the bean and a recipe for the liquid…

Chickpea-of-the-Sea Salad

Try this for a fish-friendly taste of the ocean. Use as a sandwich or wrap filling, or as a dip. The seaweed is a must, it’s what gives this dish the kiss ‘o the sea.

1 15 oz. can chickpeas, rinsed and drained                                              

 ¼ finely minced celery                                                                      

¼ cup finely minced onion                                                                            

1 tablespoon ground seaweed or seaweed granules (e.g. wakame, dulse, hijiki, kelp)                                                                     

1-2 tablespoons lemon juice                                

Spike, seasoning salt, pepper to taste                                

 ½ cup vegan mayonnaise (e.g. Vegenaise, Just Mayo, Trader Joe’s brand, Earth Balance, Whole Foods 365)                                                                  


Mash all together with a fork or toss it all into a food processor and pulse a few times to combine, but not make a paste.  Add pickles or whatever else you would usually add to your tuna salad.