Vegan Seafood Salad with Hearts of Palm, Chickpeas & Seaweed (Gluten-Free)
Craving the recent, briny flavors of a basic seafood salad—with out the fish? This vegan seafood salad delivers all of the ocean-inspired style utilizing solely plant-based substances. Made with hearts of palm, chickpeas, celery, pink onion, and seaweed, it’s tossed in a tangy, spice and herb-packed dressing with a contact of dill for that genuine seaside taste.
This plant-based seafood salad is gentle sufficient for a summer season lunch, hearty sufficient for a protein-packed dinner, and utterly vegan, vegetarian, and gluten-free. Whether or not you’re plant-based or simply in search of a refreshing twist on seafood classics, this recipe might be your new go-to. It’s scrumptious changed into a Vegan Crab Louie—simply serve a scoop on a salad bowl with lettuce, tomatoes, cucumbers. Or in a Vegan Seafood Salad Sandwich—high toasted sourdough bread with a scoop of this seafood salad, then add lettuce, tomato slices, and avocado slices. It’s also possible to serve the seafood salad in a bowl as a chilly most important dish, facet, or appetizer for events, picnics, and outside dinners. It’s scrumptious served with complete grain bread or crackers. Yum! So versatile, gentle, wholesome, and scrumptious. All you’ve received to do is inventory these versatile plant-based pantry substances—canned hearts of palm, chickpeas, and condiments to prove this recipe any day of the 12 months. I served this vegan seafood salad with a dollop of vegan caviar (pictured right here), which supplies it an much more intense sea taste.
Description
This vegan seafood salad options hearts of palm, chickpeas, seaweed, and a zesty dressing. Gentle, hearty, and filled with ocean taste—100% plant-based & gluten-free!
Vegan Seafood Salad:
- ¼ cup vegan mayo
- 1 teaspoon Dijon Mustard
- 1 tablespoon ketchup
- ½ lemonjuiced (about 1 tablespoon)
- 1 teaspoon Outdated Bay seasoning
- 1 teaspoon seaweed granules, comparable to kelp or dulse
- 1 (15-ounce) can chickpeas, drained
- 1 (14-ounce) can hearts of palms, drained
- 2 stalks celeryfinely chopped
- ¼ small onion (pink, yellow, white), finely diced
- 1 tablespoon capers, drained
- 2 tablespoons chopped, recent dill (or 1 teaspoon dried)
- 1 tablespoon chopped chives (or 1 teaspoon dried)
Toppings, Accompaniments (as desired):
- Add mayo, mustard, ketchup, lemon juice, Outdated Bay seasoning, and seaweed granules to a medium bowl. Combine collectively till nicely mixed.
- Place drained chickpeas within the container of a meals processor and course of for a number of seconds, simply till the chickpeas are nicely chopped and flaked. (Don’t overprocess or liquefy; texture needs to be chunky.) Switch to the bowl with the mayo combination.
- Place the drained hearts of palm within the container of the meals processor and course of for a number of seconds, till chopped however not liquefied. Switch to the bowl with the mayo combination and chickpeas.
- Add celery, onion, capers, dill, and chives to the bowl, and gently combine till nicely mixed.
- Serve instantly with toppings and accompaniments, as desired; or chill till serving time. Could retailer in an hermetic container within the fridge for as much as 5 days.
- Makes 6 servings (1/2 cup every).
Notes
This filling is a superb sandwich filling, with pita, toasted complete wheat bread, or wraps. It’s also possible to serve it on high of a salad bowl: Line particular person salad bowls with lettuce greens, and high with Vegan Seafood Salad, cucumbers, tomatoes, and lemon wedges.
Diet
- Serving Dimension: 1 serving
- Energy: 141
- Sugar: 2 g
- Sodium: 376 g
- Fats: 8 g
- Saturated Fats: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
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