This fresh chickpeas salad recipe reminds of a traditional tuna salad, thanks to the kombu seaweed and red onion. Here it’s been served on endives boats as an appetizer but you can also try it as a sandwich filling if you fancy enjoying a picnic in the sunshine…
3 cups cooked chickpeas
3 tbsp red onion
2 celery stalks
3 pickled cucumbers
2 tbsp ground kombu seaweed
sea salt and black pepper, to taste
1/2 cup Cashew White Cream
alfalfa sprouts, to garnish
Mince the red onions,celery stalks and pickled cucumber.
Roughly mash the chickpeas with a fork or a potato masher.
Mix to combine, then add salt, pepper and kombu seaweed. Add the Cashew White Cream and mix to combine.
Place a scoop of the mixture on every endive leaf, garnish with some alfalfa sprouts and enjoy !