Chickpea Salad With Gim (Roasted Seaweed Chickpea Salad)

Published: July 15, 2022

Introduction

A vibrant, umami-forward salad combining creamy chickpeas, crisp red onion, and toasted seaweed (gim) in a tangy sesame-oil dressing. This quick, no-cook dish balances protein, crunch, and subtle oceanic notes, ideal for meal prep, picnics, or as a fresh side.

Prep & Cooking Details

• Total Time: 5 minutes (no cooking required)

• Difficulty: Easy

Ingredients

Base Dressing

• 4 tablespoons mayonnaise

• 2 tablespoons toasted sesame oil

• 2 tablespoons rice vinegar

• 1 pinch granulated sugar

• ½ teaspoon fine salt

• Freshly ground black pepper (generous pinch)

Vegetables & Seaweed

• 1 small red onion (~1 cup), finely diced (about ¼-inch)

• 20 grams roasted, salted seaweed (gim), finely chopped (use kitchen scissors for precision)

Protein

• 2 (15-ounce/425g) cans chickpeas, rinsed and thoroughly drained

Detailed Preparation Instructions

Step 1: Prepare the Tangy Sesame Dressing

In a medium mixing bowl, combine mayonnaise, toasted sesame oil, and rice vinegar. Add granulated sugar, salt, and black pepper. Whisk vigorously for 1–2 minutes until the mixture is smooth and sugar dissolves completely. This step ensures a cohesive, balanced dressing base without lumps.

Step 2: Prep Fresh Components

• Red Onion: Dice the onion into fine, uniform pieces (about ¼-inch). Soak briefly in cold water for 5 minutes if desired to reduce sharpness, then drain and pat dry.

• Seaweed: Use kitchen scissors to snip the dried seaweed into tiny strips or shreds. Avoid tearing the delicate sheets—scissors offer finer control for even distribution.

• Chickpeas: Drain canned chickpeas in a colander, then rinse under cold water to remove excess brine. Pat dry lightly with paper towels to remove surface moisture, preventing salad sogginess during storage.

Step 3: Combine & Toss

Add diced red onion, chopped seaweed, and drained chickpeas to the dressing bowl. Gently fold all ingredients with a spatula or wooden spoon, ensuring each component is evenly coated in the dressing. Do not overmix—this preserves chickpea texture and avoids mashing.

Step 4: Serve or Store

• Immediate Enjoyment: Eat fresh to savor the crispness of raw onion and seaweed.

• Meal Prep: Transfer to an airtight container and refrigerate for up to 4 days. Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.

Chef’s Tips

• Umami Tweaks: For a spicier twist, replace 1 teaspoon sugar with ½ teaspoon sriracha (as suggested by a reviewer).

• Texture Variation: Add 1 tablespoon toasted sesame seeds or 2 tablespoons crispy fried shallots for extra crunch.

• Seaweed Control: Reduce seaweed to 10 grams (half the original) for a subtler flavor profile; increase to 25 grams for a more pronounced oceanic kick.

User Reviews

• “Super easy and delivers intense flavor. I used all the seaweed and added fried shallots for texture—next time, avocado!”

• “Strangely addictive! The seaweed adds a delicate salty layer that pairs perfectly with chickpeas.”

• “Half the seaweed (10g) worked best for us—balanced umami without overpowering the dish.”

• “I substituted 2 tbsp mayo with mashed avocado for a lighter version; still creamy and delicious.”

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