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–+ servings
hand holding a creamy chickpea seaweed bite

Creamy Chickpea Seaweed Bites

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.
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Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Diet: Vegan
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!