One of my lunchbox favorites is Chickpea of the Sea Salad, an adaptation of the popular British sandwich filling Coronation Chicken Salad, prepared in 1953 for the crowning of Queen Elizabeth II. Perhaps as a nod to the cuisine of India, that version was a curry that included mango chutney, mayonnaise and whipped cream. As millions of folks watched from their living rooms while Elizabeth donned her crown, the dish became known as Britain’s first “T.V. dinner.”
Flash forward to more current times, and this classic has morphed into Chickpea of the Sea Salad, preferred by vegans, vegetarians, and non-tuna lovers here in New England. Chickpeas have replaced the chicken, while chopped celery, red onion, dill pickles and Old Bay seasoning are a nod to our farming and fishing roots.
Chickpeas, or garbanzo beans, are one of the earliest cultivated legumes. Remains found in Turkey have been identified by scientists to be over 7500 years old. Chickpeas currently supply about 20% of the world’s protein, and more than 16.52 million metric tons are cultivated annually.
The humble chickpea, being plant based, is more economical to purchase than chicken, and environmentally kinder to the earth to produce. Healthwise, it is also nutrient dense, providing more than 20% of the daily recommended amount of protein, fiber, folate, and the minerals iron and phosphorus. The bean also contains a moderate amount of zinc, thiamin, Vitamin B6 and magnesium.
While most folks are familiar with hummus, the Middle Eastern dish of pureed chickpeas and sesame seeds, garbanzo beans are use in multiple preparations, including soups, stews and chili. A handy pantry staple, this bean gained in popularity during the COVD pandemic for good reason and has remained on our menu ever since.
The recipe for Chickpea of the Sea Salad is my adaptation of the Blue Hill coop’s rendition and is adaptable to many different flavors and variations. While the taste is not similar to tuna, the mouthfeel and fullness on the palate is quite similar. For those seeking more ocean flavor, try adding some nori sheets or flakes.
This salad is extremely versatile, and makes up into a delicious sandwich, particularly when topped with sprouts. Enjoy it as an appetizer on crackers, over leafy greens, or with fresh veggies for scooping. Chickpea of the Sea Salad keeps well for several days in the refrigerator, the beans do not become mushy, and it travels quite well in the lunchbox.
Now that I have learned about the Coronation version, I’m anxious to try my hand at different themed approaches to this versatile bean salad. Chutneys, relishes and salsas, garden fresh crisp veggies and herbs like fennel, lovage, carrot, dried fruits, raisins, cranberries, apricots and more…. all would be stunning jewels in the crown of Chickpea of the Sea Salad.
Photos and testing for this recipe provided by Lori Wixson
Chickpea of the Sea Salad
Ingredients
- 1 14 oz can chickpeas (garbanzo beans) drained and rinsed (about 1.67 cups)
- 2 tbsp lemon juice
- 1 tbsp (or more to taste) grated lemon zest optional
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup dill pickles coarsely chopped
- 1/4 to 1/3 cup mayonnaise or vegan mayonnaise
- 1 tbsp grainy mustard
- 1/2 tsp garlic powder
- 1/2 tsp Old Bay seasoning
- Maine sea salt and fresh pepper to taste
Instructions
- Assemble ingredients and tools.
- Drain and rinse the chickpeas and add them to the bowl of your food processor.
- Add the lemon juice, lemon zest, celery, red onion and dill pickles. Pulse the food processor to coarsely chop the ingredients.
- Add the mayonnaise, mustard, garlic powder and Old Bay seasoning. Pulse until the mixture reaches your desired consistency and if needed, add a bit more mayonnaise. Taste and season the salad with Maine sea salt, fresh pepper and more lemon juice.
- Serve chilled or at room temperature.
