Cuisine: gluten free option, no oil option, soy free option, tree nut free, vegan
Servings: 4-6 servings
Author: Gena Hamshaw
3cupscooked chickpeas2 cans chickpeas, drained and rinsed
5-6tablespoonsvegan mayonnaise or tahinias needed
1heaping cup finely chopped kimchi + 2 tablespoons kimchi brine
2teaspoonsrice vinegar or apple cider vinegar
Crushed red pepperto taste
Optional mix-ins: A few dashes of dulse or kelp flakes1-2 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.