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 elements. Made with hearts of palm, chickpeas, celery, purple 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 on the lookout for a refreshing twist on seafood classics, this recipe shall 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—prime toasted sourdough bread with a scoop of this seafood salad, then add lettuce, tomato slices, and avocado slices. You can too serve the seafood salad in a bowl as a chilly major dish, facet, or appetizer for events, picnics, and outside dinners. It’s scrumptious served with entire grain bread or crackers. Yum! So versatile, mild, wholesome, and scrumptious. All you’ve acquired to do is inventory these versatile plant-based pantry elements—canned hearts of palm, chickpeas, and condiments to end up 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. Mild, 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 lemon, juiced (about 1 tablespoon)
- 1 teaspoon Outdated Bay seasoning
- 1 teaspoon seaweed granules, equivalent 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 (purple, 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- Add mayo, mustard, ketchup, lemon juice, Outdated Bay seasoning, and seaweed granules to a medium bowl.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 nicely mixed.
- Place drained chickpeas within the container of a meals processor and course of for just a few seconds, simply till the chickpeas are nicely 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 just a few 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 wonderful sandwich filling, with pita, toasted entire wheat bread, or wraps. You can too serve it on prime of a salad bowl: Line particular person salad bowls with lettuce greens, and prime 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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