This creamy chickpea and heart of palm salad is perfect for scooping with seaweed snacks. An easy plant-based lunch made with simple ingredients that feels satisfying without being heavy. I guess you can say this is our version of tuna and crackers.
Why You'll Love This Recipe
- Simple ingredients
- Easy to prepare
- Makes for a great meal prep
- Satisfying without being a heavy meal
Ingredients
- Chickpeas
- Hearts of palm
- Mayonnaise
- Mustard
- Ketchup
- Capers
- Onion
- Seaweed snacks/ Nori sheets
How to Prepare
This is a very simple recipe, all it takes is mashing up the ingredients, tasting, and making any adjustments.
Tips
- Adjust the flavors to your liking. Add more capers if you enjoy the brine flavor, more mustard if you want tang, more ketchup for a subtle sweetness.
- Serve with seaweed snacks (aka nori sheets), crackers, bread, or veggies.
- Enjoy as a sandwich filling with fresh lettuce and sliced tomato.
How to Store
Place in an airtight container and keep in your refrigerator for up to 4 days.
Other Recipes You Might Enjoy
Servings: 3
Equipment
- food processor or blender can also use a fork or potato masher
Ingredients
- 1 can Chickpeas drained and rinsed
- 5 pieces Hearts of palm
- 2 Tbsp Mayonnaise
- 1 tsp Mustard
- 1 tsp Ketchup
- ½ Tbsp Capers
- ¼ Red onion diced
- ¼ tsp Salt
- Seaweed snacks/ Nori sheets
Instructions
- In a food processor add 1 can Chickpeas, 5 pieces Hearts of palm, 2 Tbsp Mayonnaise, 1 tsp Mustard, 1 tsp Ketchup, ½ Tbsp Capers, ¼ Red onion, and ¼ tsp Salt. Pulse for a few seconds until everything seems well mixed. Be careful not to over process, you want a little texture.
- Give the mixture a taste and make any adjustments you'd like. For more tang add more mustard, more brine add capers, more sweetness add ketchup.
- Place mixture into an airtight container in the fridge for at least 30 minutes so more flavor develops.
- Serve and enjoy with nori sheets (aka seaweed snacks).
Tried this recipe?Let us know how it was!
