Drain the chickpeas, rinse them thoroughly and put them in a bowl. Roughly mash with a fork so they keep some texture.
Finely chop the celery and red onion. Add both to the chickpeas.
Stir in the vegan mayonnaise until the mixture turns creamy. Mix everything well.
Add the nori flakes and fold them in carefully. Leave to stand briefly so the flavour spreads.
Taste the salad and stir again if needed, until the consistency is even, chunky and creamy.
To serve, spread it on bread, spoon it into lettuce leaves or use it as a filling for wraps.
Good to know
When you want something easy, savoury and with a hint of the sea, this salad is just right. Satisfying, fresh and on the table in a few minutes.
Swaps
Vegan mayonnaise → mashed avocado (more fibre, less processed). Red onion → spring onion (milder flavour). Celery → cucumber (more freshness and extra moisture). Nori flakes → finely chopped capers (savoury, salty note; but without the nutrients typical of seaweed).
Allergens
Depending on the vegan mayonnaise, it may contain mustard or soya. For children the salad is well suited if finely chopped. During pregnancy, ready-to-eat ingredients are generally fine – but use seaweed in moderation because its iodine content varies. Contains: celery.
