Smashed Chickpea & Sweetcorn Salad

Smashed Chickpea & Sweetcorn Salad

This is a new favourite of mine! It's so moorish and full of minerals, because of the sea veg.

I thought the summer was here, but it seems to have disappeared after just 2 days!

No matter though, because the need for a hearty yet light salad in the warmer weather inspired me to put this together.

The most observant amongst you will notice that this is very much like a tuna salad, with the sprouted chickpeas replacing the texture and ‘meatiness’ of the tuna.  I’m certainly not the first one to do this, but I really wanted to put my own slant on recreating this kind of salad.

This is definitely a great way to get a decent amount of sea veg into your diet.  As I mentioned in the recipe, you can certainly add more than I’ve measured out, it just comes down to your personal tastes.

OK, go and give this one a try out and let me know how it goes.  I’m hoping it’ll become a weekly staple for you this summer.  🙂


Smashed Chickpea & Sweetcorn Salad

Serves 2

  • ¾ cup cashews, soaked 20 minsutes and rinsed
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • 1 tablespoon apple cider vinegar
  • ½ cup water
  • 1 ½ cup sprouted chickpeas (garbanzo beans)
  • 2 small stalks celery, finely diced
  • 3 inches (8cm) cucumber, finely diced
  • 3 tablespoons red onion, finely diced
  • 2 tablespoons minced parsley
  • 1 cup organic sweetcorn
  • Pinch of cayenne
  • ¼ cup sea veg salad (or more if you’d like)
  • Himalayan salt & cracked pepper to taste


Smashed Chickpea & Sweetcorn Salad
  1. Blend the cashews, salt, lemon juice, apple cider vinegar and water in a high speed blender.
  2. In a bowl, crush the sprouted chickpeas with a fork or potato masher, leaving some texture to them. Some people digest chickpeas better when they have been steamed for 5 minutes first. If this is you, still sprout them, then steam them.
  3. If you’re in a pinch, or can’t imagine doing this, you can use pre-packaged ones. If you’re going this route, get organic and if you can get them in a pouch or box, rather than a can, you’ll avoid the toxicity that can come from canned goods.
  4. Add the remaining ingredients, along with the blended cashews, to the bowl with the chickpeas and mix with a fork.
  5. Serve on a lightly dressed greens.  I just like to use a little olive oil and lemon juice to dress the greens.



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  1. Mary Stevenson

    Russell I looked up the Sea vegetables on Amazon – apparently they come from the UK as it takes almost 30 days to get here. Could you use some mixed greens or were they only in the picture to look pretty?

    • Russell

      Hey Mary, if you search (I’m assuming you’re in the US) you’ll find something very similar. It’s basically a mix of seaweed, such as nori, dulse etc

  2. Ann Roberts

    Here in the states GMO free corn or soy beans are not available. I won’t touch the GMO stuff with a 10 ft pole!! any other veggie you might suggest? Thanks – Ann

      • Natalie

        Thanks Russell. I’m finally getting back to this recipe…and have some clarifying questions about sprouting chick peas and the method in the vid. Soak chick peas the same, for 15-20 mins? And rinse them 1-2 times while they are sprouting or after? And once they have sprouted, how to store them?

        • Russell

          Hey Natalie, it’s a great recipe, if I say so myself 🙂

          To sprout chickpeas, soak them for 8 to 12 hours overnight, rinse them, and then leave them in a sieve over a bowl for 48 hours, to sprout. They can then be kept in a sealed container in the fridge until ready to use.

  3. Annette Arvizu

    I would have never thought of combining Chickpea and Corn but I believe it sounds delicious and would be making this. Reminds me of a Mock Tuna Salad.

    Thanks for the inventive recipe looking forward in trying it.

  4. Monica Taylor

    Ths looks great! The Sea Veg seller doesn’t deliver to the US. What might we substitute instead?

  5. Dianna Riley

    Great recipe, but where can buy the sea veg salad since they don’t ship to us in the U. S.? If I’m going to make this and recommend this recipe, as I do with all of the great things that I find that are yours, with much pride when I make it.

    • Russell

      Hey Dianna, the sea veg is just a mix of different types of sea veg. If you search on Amazon I reckon you’ll find some 🙂

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