Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 tsp dulse flakes or 1 sheet of nori, finely crumbled
  • 1 tbsp capers, minced
  • 0.5 cup vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 large lemon, zested and juiced
  • 2 stalks celery, finely diced
  • 0.25 cup red onion, minced
  • 2 tbsp fresh dill, chopped
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Drain the chickpeas. Rinse them thoroughly in cold water until the foam disappears. Note: This removes the metallic can taste.
  2. Roughly mash the beans. Use a heavy potato masher or a large fork until roughly 70% are crushed. Note: Leave some whole for textural variety.
  3. Incorporate the ocean. Fold in the 1 tsp dulse flakes and 1 tbsp minced capers.
  4. Aromatize the base. Add the 0.25 cup red onion and 2 stalks diced celery. The mix should look colorful and vibrant.
  5. Whisk the binder. In a small side bowl, combine 0.5 cup mayo, 1 tbsp Dijon, and the lemon zest/juice.
  6. Merge the components. Pour the dressing over the chickpea mixture.
  7. Season with precision. Add the 0.5 tsp sea salt, 0.25 tsp pepper, and 2 tbsp fresh dill.
  8. Fold gently. Use a spatula to combine until every chickpea is glossed in dressing.
  9. Chill for 15 minutes. Let the flavors marry until the onion bite mellows slightly.
  10. Taste and adjust. Add an extra squeeze of lemon if it feels too heavy.