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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
Servings: 3
Course: Appetizer, Main Course, Side Dish, Snack
Ingredients Equipment Method

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

Equipment

  • food processor or blender can also use a fork or potato masher

Method
 

  1. 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.
  2. 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.
  3. Place mixture into an airtight container in the fridge for at least 30 minutes so more flavor develops.
  4. Serve and enjoy with nori sheets (aka seaweed snacks).