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.