Vegan Seafood Salad with Hearts of Palm, Chickpeas & Seaweed (Gluten-Free)
Craving the fresh, briny flavors of a classic seafood salad—without the fish? This vegan seafood salad delivers all the ocean-inspired taste using only plant-based ingredients. Made with hearts of palm, chickpeas, celery, red onion, and seaweed, it’s tossed in a tangy, spice and herb-packed dressing with a touch of dill for that authentic seaside flavor.
This plant-based seafood salad is light enough for a summer lunch, hearty enough for a protein-packed dinner, and completely vegan, vegetarian, and gluten-free. Whether you’re plant-based or just looking for a refreshing twist on seafood classics, this recipe will be your new go-to. It’s delicious turned into a Vegan Crab Louie—just serve a scoop on a salad bowl with lettuce, tomatoes, cucumbers. Or in a Vegan Seafood Salad Sandwich—top toasted sourdough bread with a scoop of this seafood salad, then add lettuce, tomato slices, and avocado slices. You can also serve the seafood salad in a bowl as a cold main dish, side, or appetizer for parties, picnics, and outdoor dinners. It’s delicious served with whole grain bread or crackers. Yum! So versatile, light, healthy, and delicious. All you’ve got to do is stock these versatile plant-based pantry ingredients—canned hearts of palm, chickpeas, and condiments to turn out this recipe any day of the year. I served this vegan seafood salad with a dollop of vegan caviar (pictured here), which gives it an even more intense sea flavor.
Description
This vegan seafood salad features hearts of palm, chickpeas, seaweed, and a zesty dressing. Light, hearty, and full of ocean flavor—100% plant-based & gluten-free!
Vegan Seafood Salad:
- ¼ cup vegan mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon ketchup
- ½ lemon, juiced (about 1 tablespoon)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon seaweed granules, such as kelp or dulse
- 1 (15-ounce) can chickpeas, drained
- 1 (14-ounce) can hearts of palms, drained
- 2 stalks celery, finely chopped
- ¼ small onion (red, yellow, white), finely diced
- 1 tablespoon capers, drained
- 2 tablespoons chopped, fresh dill (or 1 teaspoon dried)
- 1 tablespoon chopped chives (or 1 teaspoon dried)
Toppings, Accompaniments (as desired):
- Add mayo, mustard, ketchup, lemon juice, Old Bay seasoning, and seaweed granules to a medium bowl. Mix together until well combined.
- Place drained chickpeas in the container of a food processor and process for a few seconds, just until the chickpeas are well chopped and flaked. (Do not overprocess or liquefy; texture should be chunky.) Transfer to the bowl with the mayo mixture.
- Place the drained hearts of palm in the container of the food processor and process for a few seconds, until chopped but not liquefied. Transfer to the bowl with the mayo mixture and chickpeas.
- Add celery, onion, capers, dill, and chives to the bowl, and gently mix until well combined.
- Serve immediately with toppings and accompaniments, as desired; or chill until serving time. May store in an airtight container in the fridge for up to five days.
- Makes 6 servings (1/2 cup each).
Notes
This filling is an excellent sandwich filling, with pita, toasted whole wheat bread, or wraps. You can also serve it on top of a salad bowl: Line individual salad bowls with lettuce greens, and top with Vegan Seafood Salad, cucumbers, tomatoes, and lemon wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 141
- Sugar: 2 g
- Sodium: 376 g
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
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