Looking for a quick, protein-packed salad with a touch of coastal flavor? This Chickpea Nori Salad brings the taste of the sea straight to your plate — no fish required. Inspired by sushi rolls and balanced with creamy vegan mayo, nutty sesame oil, and tangy rice vinegar, it’s a vibrant fusion of Japanese-inspired ingredients and plant-based goodness.
Beyond its bold umami flavor, this salad is bursting with health benefits. Chickpeas deliver a hefty dose of plant-based protein and fiber, keeping you fuller for longer and supporting healthy digestion. Nori, the seaweed star of the dish, is rich in iodine, iron, and essential minerals that support thyroid health and energy. Add in heart-healthy sesame oil and antioxidant-rich red onion, and you’ve got a salad that nourishes as much as it satisfies.
Perfect for a light lunch or a make-ahead meal, this easy, ocean-kissed salad proves that plant power and flavor can coexist beautifully — all in under 15 minutes.
Recipe
Serves 4
4 tbsp. vegan mayonnaise
2 tbsp. toasted sesame oil
2 tbsp. rice vinegar
1 small red onion, finely diced
0.7 oz. (20g) nori sheets, finely chopped
16.9 oz. (480g) chickpeas, drained
How to Prepare
In a large bowl, whisk together mayonnaise, sesame oil, and rice vinegar. Season with salt and pepper.
Add red onion, nori, and chickpeas. Toss until evenly coated.
Serve immediately or store in an airtight container in the fridge for up to 4 days.
