Print Recipe
5 from 1 vote

Smashed Kimchi & Chickpea Salad

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: dip, Side Dish, spread
Cuisine: gluten free option, no oil option, soy free option, tree nut free, vegan
Servings: 4 -6 servings
Author: Gena Hamshaw


  • 3 cups cooked chickpeas 2 cans chickpeas, drained and rinsed
  • 5-6 tablespoons vegan mayonnaise or tahini as needed
  • 1 heaping cup finely chopped kimchi + 2 tablespoons kimchi brine
  • 2 teaspoons rice vinegar or apple cider vinegar
  • Sriracha to taste
  • Crushed red pepper to taste
  • Optional mix-ins: A few dashes of dulse or kelp flakes 1-2 tablespoons gomasio or toasted sesame seeds, finely chopped scallions, grated carrot


  • Place the chickpeas in a mixing bowl and add the mayonnaise or tahini. 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 5 tablespoons of mayonnaise or tahini, then add a little more as needed for a creamy texture.
  • Fold in the kimchi, vinegar, sriracha, and pepper. Add any additional mix-ins you like, then taste and adjust seasoning as needed. Serve.


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