This straightforward salad recipe from The Vegan Bean Cookbook will get its signature fishy style due to finely chopped nori. And it’s simply adaptable! Add in your favourite seasonings, finely chopped olives or roasted peppers, and layer with hummus and avocado onto sandwiches.
What you want:
1 (15.5-ounce) can chickpeas, rinsed and drained
1 nori sheet, finely chopped
1 celery stalk, finely cubed
1 small pink 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 giant tomato, sliced
1 handful of child greens or sprouts
8 slices of sentimental sandwich bread
What you do:
- In a big bowl, add chickpeas and mash with a fork. Add chopped nori, celery, onion, capers, mustard, and mayonnaise, and blend till mixed.
- On prime of 4 bread slices, prepare lettuce, tomato, and child greens. Divide chickpea salad onto every and prime with remaining slices of bread.
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