Smashed Chickpea & Sweetcorn Salad

Smashed chickpea salad with green leaves on a white plate with a glass and napkin

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.

Rate This Recipe
5 from 3 votes

Smashed Chickpea & Sweetcorn Salad

This is a new favourite of mine! It's so moorish and full of minerals, because of the sea veg.
Servings2

Nutrition (For one serving)

Calories: 578.11kcalCarbohydrates: 71.02gProtein: 23.84gFat: 25.94gSaturated Fat: 4.29gSodium: 784.78mgPotassium: 1197.13mgFiber: 14.87gSugar: 15.85gVitamin A: 912.29IUVitamin C: 19.27mgCalcium: 120.69mgIron: 7.71mg

Ingredients

First set

  • 3/4 cup cashews soaked 20 minutes and rinsed
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/2 cup water

2nd set

  • 1 1/2 cups sprouted chickpeas garbanzo beans
  • 2 stalks celery small, finely diced
  • 1 cucumber approx. 3 inches or 8cm, finely diced
  • 3 tbsp red onion finely diced
  • 2 tbsp parsley minced
  • 1 cup organic sweetcorn
  • 1/8 tsp cayenne
  • 1/4 cup sea veg salad or more if you’d like
  • 1/8 tsp Himalayan salt
  • 1/8 tsp cracked pepper

Instructions

  • Blend the first set of ingredients (cashews, salt, lemon juice, apple cider vinegar and water) in a high speed blender.
  • 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.
  • 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.
  • Add the remaining ingredients, along with the blended cashews, to the bowl with the chickpeas and mix with a fork.
  • Serve on a lightly dressed greens. I just like to use a little olive oil and lemon juice to dress the greens.

Notes

Related Links: How to Sprout Buckwheat
If you are looking for a good apple cider vinegar, I recommend this brand.
Rate This Recipe
5 from 3 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

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May 10th, 2016

15 thoughts on “Smashed Chickpea & Sweetcorn Salad”

  1. Sorry Russell but what is 1โ€ cucumber? Is it one whole cucumber or 1 inch? what does ” stand for?

    Reply
  2. 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?

    Reply
    • Hey Mary, if you search Amazon.com (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

      Reply
  3. 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

    Reply
      • 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?

        Reply
        • Hey Natalie, it’s a great recipe, if I say so myself ๐Ÿ™‚

          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.

          Reply
  4. 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.

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

    Reply
  6. 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.

    Reply

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