Chickpea and Seaweed Salad

Chickpea and Seaweed Salad is a refreshing and nutritious vegan dish that blends the earthy flavors of chickpeas with the umami notes of seaweed, creating a delightful harmony of textures. This Lebanese-inspired salad is perfect as a light meal or a vibrant side dish.

Ingredients

• Canned chickpeas - 240 grams, drained and rinsed
• Dried nori seaweed - 10 grams, torn into small pieces
• Cherry tomatoes - 100 grams, halved
• Cucumber - 100 grams, diced
• Red onion - 30 grams, finely chopped
• Fresh parsley - 15 grams, chopped
• Lemon juice - 30 milliliters
• Olive oil - 15 milliliters
• Tahini - 15 grams
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a large mixing bowl, combine the drained chickpeas, torn nori, cherry tomatoes, cucumber, red onion, and parsley.
2. In a separate small bowl, whisk together the lemon juice, olive oil, tahini, minced garlic, salt, and black pepper until smooth.
3. Pour the dressing over the chickpea mixture and gently toss until everything is evenly coated.
4. Let the salad sit for about 5 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature, garnished with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• Seaweed is high in vitamins and minerals, including iodine, which supports thyroid function.

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