Vegan Seafood Salad with Hearts of Palm, Chickpeas & Seaweed (Gluten-Free)
Craving the contemporary, briny flavors of a traditional seafood salad—with out the fish? This vegan seafood salad delivers all of the ocean-inspired style utilizing solely plant-based components. 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 mild sufficient for a summer season lunch, hearty sufficient for a protein-packed dinner, and fully vegan, vegetarian, and gluten-free. Whether or not you’re plant-based or simply searching for a refreshing twist on seafood classics, this recipe can 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. You too can serve the seafood salad in a bowl as a chilly principal dish, aspect, or appetizer for events, picnics, and out of doors dinners. It’s scrumptious served with complete grain bread or crackers. Yum! So versatile, mild, wholesome, and scrumptious. All you’ve bought to do is inventory these versatile plant-based pantry components—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 provides 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 stuffed with ocean taste—100% plant-based & gluten-free!
Vegan Seafood Salad:
- ¼ cup vegan mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon ketchup
- ½ lemon, juiced (about 1 tablespoon)
- 1 teaspoon Outdated Bay seasoning
- 1 teaspoon seaweed granules, corresponding to kelp or dulse
- 1 (15-ounce) can chickpeas, drained
- 1 (14-ounce) can hearts of palms, drained
- 2 stalks celery, finely chopped
- ¼ small onion (pink, yellow, white), finely diced
- 1 tablespoon capers, drained
- 2 tablespoons chopped, contemporary 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- Add mayo, mustard, ketchup, lemon juice, Outdated Bay seasoning, and seaweed granules to a medium bowl.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 properly mixed.
- Place drained chickpeas within the container of a meals processor and course of for a number of seconds, simply till the chickpeas are properly chopped and flaked. (Don’t overprocess or liquefy; texture must 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 properly mixed.
- Serve instantly with toppings and accompaniments, as desired; or chill till serving time. Might 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 wonderful sandwich filling, with pita, toasted complete wheat bread, or wraps. You too can 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 Measurement: 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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