Chickpea Salad with Gim

Published: July 15, 2022

Total Time: 5 minutes (Prep Time: 5 minutes)

Cuisine: Fusion (Mediterranean-Asian inspired chickpea and seaweed salad)

Ingredients

(Grouped by component for clarity)

Dressing

• 4 tablespoons mayonnaise (use high-quality for richness)

• 2 tablespoons toasted sesame oil

• 2 tablespoons rice vinegar (adds brightness and acidity)

• Pinch of granulated sugar (balances tartness)

• Salt and black pepper, to taste

Vegetables & Seaweed

• 1 small red onion (about 1 cup), finely diced

• 20 grams roasted, salted gim (seaweed), finely chopped (see prep tip: use kitchen scissors for even chopping)

Protein

• 2 (15-ounce/425g) cans chickpeas, drained and rinsed (remove excess liquid for texture)

Preparation Instructions

Step 1: Prepare the Dressing

In a large mixing bowl, combine mayonnaise, toasted sesame oil, rice vinegar, granulated sugar, salt, and black pepper. Whisk vigorously using a fork or whisk until the dressing is smooth and emulsified. Taste and adjust seasoning to preference (e.g., add a pinch more salt or pepper if needed).

Step 2: Prep Fresh Ingredients

• Red Onion: Finely dice the onion into 1 cm pieces to ensure even flavor distribution.

• Gim (Seaweed): Using kitchen scissors, finely chop the roasted seaweed into small, uniform strips (recommended for easy handling and consistent texture, per user feedback).

• Chickpeas: Drain the chickpeas in a colander and rinse under cold water to remove residual starch. Pat dry gently with a paper towel if moisture is excessive, though lightly damp chickpeas will absorb dressing well.

Step 3: Combine & Toss

Add the diced red onion, chopped gim, and drained chickpeas to the dressing. Gently fold ingredients with a spatula or spoon to ensure even coating. Avoid over-mixing to preserve chickpea integrity.

Step 4: Serve or Store

• Immediate Serving: Portion into individual bowls and garnish lightly with extra gim strips (optional) for added texture.

• Storage: Transfer to an airtight container and refrigerate for up to 4 days. For best freshness, combine dressing separately from salad components (chickpeas, onion, gim) and mix just before serving to prevent sogginess.

User Feedback & Adaptations

• Seaweed Adjustment: "We used half the amount of seaweed (10g) and thought it was perfect. The hint of seaweed was subtle yet pronounced!" (Original total: 20g; reduce to 10g for balanced flavor).

• Texture Enhancements: Add diced cucumber (crunch), avocado (creamy contrast), or fried shallots (crunchy bite) as suggested.

• Seasoning Swaps: "Added Sriracha instead of sugar for a spicy pop" (replace sugar with 1 tsp Sriracha for heat; or use ½ tsp honey for a different sweet profile).

Pro Tips

• To maximize freshness, store the dressing separately from the salad until ready to serve.

• For a lighter version, substitute ½ the mayonnaise with Greek yogurt and add lime zest.

• The flavor of gim intensifies slightly when stored, so adjust seaweed quantity based on preference.

Enjoy this quick, adaptable salad—ideal for meal prep, picnics, or as a protein-rich side dish!