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A white, round plate is topped with a smashed bean dip, seasoned with mayonnaise and kimchi. A bit of the dip has been piled onto a small piece of toast.
4.75 from 4 votes

Kimchi Smashed Chickpea Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 servings

Ingredients

  • 1 1/2 cups cooked chickpeas (240g cooked chickpeas or one 15-ounce / 425g can, rinsed and drained)
  • 3-4 tablespoons vegan mayo (45-60g; substitute store-bought vegan mayonnaise)
  • 1/2 cup chopped kimchi (120g)
  • 1 tablespoon kimchi brine
  • 1 teaspoon rice vinegar or apple cider vinegar
  • Sriracha or chili oil to taste
  • Optional: A few dashes of dulse or kelp flakes, 1-2 tablespoons gomasio or toasted sesame seeds, finely chopped scallions, or grated carrot

Instructions

  • Place the chickpeas in a mixing bowl and add the mayonnaise. Use a potato masher or the back of a fork to mash the chickpeas up; they should be mostly mashed, but it's nice when a few of them remain whole. Start with 3 tablespoons of mayonnaise, then add a little more as needed for a creamy texture.
  • Fold in the kimchi, vinegar, and sriracha. Add any additional mix-ins you like, then taste and adjust seasoning as needed. Serve.

Notes

Leftover salad will keep in an airtight container in the fridge for up to 3 days.