Top | Vegan
Sea-sational Chickpea Salad
(recipe, Carrie Stewart)
Arame adds a light “sea” taste to the salad. For a more pronounced flavor, use more arame or add a little powdered kelp or dulse. You can also grind sushi nori to a powder in your blender and use it instead of or in addition to the arame, but start small and add more to taste.
- 1 Tbsp. organic arame*, crushed between fingers slightly (about 3 grams)
- ½ cup silken tofu (lite preferred)
- 15 oz. cooked chickpeas (1 can or about 1¾ cups), drained
- ½ cup coarsely chopped carrots
- 1 rib celery, chopped
- 1 tsp. Old Bay Seasoning
- ½ tsp. smoked paprika
- 1 Tbsp. lemon juice
- ½ tsp. salt (or to taste)
- Break the arame into smaller pieces before measuring. Rinse it in a strainer and place it in a small bowl. Add just enough water to cover and soak for 5 minutes. Drain (reserve the soaking water, if you like, and add it to the salad) and set aside.
- Combine the tofu and half the chickpeas in a food processor and pulse several times to mash all of the chickpeas well. Add remaining chickpeas and the carrots and pulse once or twice to roughly chop. Scrape into a bowl and add all remaining ingredients, including reserved arame. Cover and chill for at least half an hour to allow the flavors to blend. Check seasonings, adding more to taste. Serve with raw vegetables or as a sandwich filling.