This simple salad recipe from The Vegan Bean Cookbook gets its signature fishy taste thanks to finely chopped nori. And it’s easily adaptable! Add in your favorite seasonings, finely chopped olives or roasted peppers, and layer with hummus and avocado onto sandwiches.
What you need:
1 (15.5-ounce) can chickpeas, rinsed and drained
1 nori sheet, finely chopped
1 celery stalk, finely cubed
1 small red onion, finely cubed
1 tablespoon capers, finely chopped
1 tablespoon Dijon mustard
4 tablespoons vegan mayonnaise
½ teaspoon salt
¼ teaspoon black pepper
4 butter lettuce leaves
1 large tomato, sliced
1 handful of baby greens or sprouts
8 slices of soft sandwich bread
What you do:
- In a large bowl, add chickpeas and mash with a fork. Add chopped nori, celery, onion, capers, mustard, and mayonnaise, and mix until combined.
- On top of four bread slices, arrange lettuce, tomato, and baby greens. Divide chickpea salad onto each and top with remaining slices of bread.
Photo credit: Andrea Soranidis
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