Chickpea kelp sandwich

20 minutes - 4 portions 1l1af1ov

I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.

I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.

You can order your own bull kelp powder from the BC Kelp website, they have a wide range of quality seaweed to choose from.


Chickpeas3/4 cup, dryTofu mayo3-4 tbspDijon mustard1 tbspBull kelp powder1/2 tspScallions2 branchesCayenne pepper1/4 tspSea salt1/4 tspBlack pepper1/4 tspShichimi togarashiTo tasteChickpeas3/4 cup, dryTofu mayo3-4 tbspDijon mustard1 tbspBull kelp powder1/2 tspScallions2 branchesCayenne pepper1/4 tspSea salt1/4 tspBlack pepper1/4 tspShichimi togarashiTo taste


Tofu mayo

You can use Veganaise, or make your own mayo. I used the recipe by Cooking NYT

Chickpea salad

Soak dry chickpeas overnight (or for 8h). Drain, rinse and cook according to pressure cooker instructions. I cook mine at the longer time, so they soften up. Alternatively, you can use a can of chickpeas Pressure cooker chickpeas come out a lot softer, if cooked at the longer time. Because of this, they don't need to be mashed as much. If you decide to use canned chickpeas (1 can will do), you may have to put a bit more effort to soften them up.Mix the mashed chickpeas with 3-4 tbsp (or more, to taste) of tofu mayo, 1 tbsp dijon mustard, 1/2 tsp kelp powder, 2 branches of chopped scallions and 1/4 tsp of cayenne powder.Season with black pepper and some shichimi togarashi, serve over toasted sliced bread.


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