A yummy spread of chickpeas, celery, onion, and mayo! Chickpea of the Sea is simple, versatile, and simply delicious!
Chickpea of the Sea is one of our favorite lunch dishes and is in regular rotation! It is super easy to make and very customizable in so many ways.
It can be eaten in so many ways. Above you can see it in a sandwich with Quick Pickled Hot Peppers. It is great in a wrap with a tortilla. Put it in a pita. It goes great as a topping over a lettuce salad or perhaps in a bowl of radicchio.
This is a chickpea version of Egg-ish Salad or Butler's Soy Curl Salad.
Ingredients
- Chickpeas
- Celery
- Red Onion
- Italian Parsley
- Plant-Based Mayo
- Whole Grain Mustard
- Seaweed
See recipe card for quantities.
The chickpeas give a wonderful nutty, slightly sweet taste and are packed with protein and fiber.
The celery gives a crunchy texture to the dish and gives a touch of bitterness and earthiness.
Red onion also gives a crunch and a sharp flavor to stand out against the mayo. They are also packed with anthocyanins, which give the onions their red color and have antioxident properties.
Italian Parsley gives a green and slightly nutty taste to the dish.
The mayo helps bind everything together and gives it a creamy texture and mouth feel.
The mustard gives a sharpness to balance the creaminess of the mayo.
The seaweed gives a hint of the sea to the salad. It also gives a slightly rubbery texture which works well with the other textures in Chickpea of the Sea. I like using wakame seaweed because of its taste and texture.
Instructions
The following pictures are for a double recipe! This is the amount we usually make since we love it so much!
Step 1: Place the chickpeas into a food processor.
Step 2: Pulse the chickpeas until they are pea-sized.
Step 3: Chop all the veggies.
Step 4: Mix the chopped veggies with the chickpeas.
Step 5: Add the mayo and mustard to the bowl.
Step 6: Mix well.
Step 7: Add the seaweed (if using) and mix well.
Enjoy!
Substitutions
Any beans can be used, but I particularly like the taste and texture of the chickpeas for this dish. Chickpeas are one of my favorite beans ever.
The celery can be left out and replaced with jicama if you don't like the taste of celery.
Replace the red onion with scallions for a milder flavor. Shallots would also work well.
Variations
Replace the mustard with Gochujang Sauce to give the salad a Korean-inspired vibe.
Mix hot peppers directly into the dish, perhaps Quick Pickled Hot Peppers. Red pepper flakes would also be excellent.
Consider adding
- Curry powder
- Turmeric
- Za'atar Seasoning Mix
- Nuts
- Urfa biber and/or Aleppo Pepper.
- Dill pickle relish
- Olives
Equipment
- A food processor or potato masher
- A mixing bowl
- A knife
- A cutting board
- A silicon spatula
- Measuring cups
- Measuring spoons
Storage
This tends to stay good for 5-6 days in the fridge in an airtight container.
Freezing this dish would not be nice to the celery at all.
Related
Looking for other recipes for lunch? Try these:
Pairing
These are my favorite dishes to serve with Chickpea of the Sea:
Recipe
Chickpea of the Sea
Equipment
- 1 bowl
- 1 food processor or potato masher
- 1 knife
- 1 chopping block
- 1 silicon spatula
- measuring cups
- measuring spoons
Ingredients
Instructions
- Either pulse the chickpeas until pea-sized in a food processor, or coarsely mash with a potato masher.
- Place the chickpeas in a bowl.
- Chop all the rest of the ingredients other than the mayo, mustard and seaweed. Add to the bowl with the chickpeas.
- Add the mayo and the mustard and stir well.
- Add the seaweed, if used.
- Enjoy!
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