Description
This vegan seafood salad features hearts of palm, chickpeas, seaweed, and a zesty dressing. Light, hearty, and full of ocean flavor—100% plant-based & gluten-free!
Ingredients
Scale
Vegan Seafood Salad:
- ¼ cup vegan mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon ketchup
- ½ lemon, juiced (about 1 tablespoon)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon seaweed granules, such as kelp or dulse
- 1 (15-ounce) can chickpeas, drained
- 1 (14-ounce) can hearts of palms, drained
- 2 stalks celery, finely chopped
- ¼ small onion (red, yellow, white), finely diced
- 1 tablespoon capers, drained
- 2 tablespoons chopped, fresh dill (or 1 teaspoon dried)
- 1 tablespoon chopped chives (or 1 teaspoon dried)
Toppings, Accompaniments (as desired):
Instructions
- Add mayo, mustard, ketchup, lemon juice, Old Bay seasoning, and seaweed granules to a medium bowl. Mix together until well combined.
- Place drained chickpeas in the container of a food processor and process for a few seconds, just until the chickpeas are well chopped and flaked. (Do not overprocess or liquefy; texture should be chunky.) Transfer to the bowl with the mayo mixture.
- Place the drained hearts of palm in the container of the food processor and process for a few seconds, until chopped but not liquefied. Transfer to the bowl with the mayo mixture and chickpeas.
- Add celery, onion, capers, dill, and chives to the bowl, and gently mix until well combined.
- Serve immediately with toppings and accompaniments, as desired; or chill until serving time. May store in an airtight container in the fridge for up to five days.
- Makes 6 servings (1/2 cup each).
Notes
This filling is an excellent sandwich filling, with pita, toasted whole wheat bread, or wraps. You can also serve it on top of a salad bowl: Line individual salad bowls with lettuce greens, and top with Vegan Seafood Salad, cucumbers, tomatoes, and lemon wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 141
- Sugar: 2 g
- Sodium: 376 g
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g