Chickpea of the sea recipe

Try this delicious meatless recipe that resembles your favorite seaside dish.

Chickpea of the sea

Serves 4 to 5

1 15-ounce can chickpeas, drained

¼ cup eggless mayonnaise

¼ cup red bell pepper, finely diced

2 stalks celery, finely diced

3 green onions, chopped

1½ teaspoons Dijon mustard

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

¼ cup capers

2 teaspoons lemon juice

½ cup seaweed, dried, crushed

In a large bowl, mash the chickpeas with a potato masher until flaked in texture. Alternatively, if a food chopper is available, place the chickpeas in the chopper and grind until flaked in texture. Stir in celery, green onions, capers, bell pepper, mayonnaise and garlic until combined. Stir in the mustard and seaweed. Season with the lemon juice, salt and pepper, adjusting quantities to taste. Serve on toasted bread, in wraps or on top of a leafy green salad.


Calories: 138 | Total Fat: 6 g | Saturated Fat: 2 g | Monounsaturated Fat: 0 g | Polyunsaturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Carbohydrates: 15 g | Fiber: 5 g | Total Sugar: 3 g | Protein: 5 g | Sodium: 329 mg | Vitamin A: 21 ug | Vitamin C: 13 mg | Calcium: 49 mg | Iron: 2 mg | Folate: 40 ug

*From USDA Nutrient Database

Forward Food is a program by the Humane Society of the United States dedicated to providing resources to help dining programs choose to replace meat with protein-packed, plant-based foods. Through Forward Food, food service directors, major corporations, restaurant chains, chefs, dietitians and NGOs are using plant-based foods to grow a healthier, more sustainable food system.

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