Chickpea Salad With Gim

Name: Chickpea Salad With Gim
Total time: 5 min
Yield: 4 servings
Ingredients: 4 tablespoons mayonnaise; 2 tablespoons toasted sesame oil; 2 tablespoons rice vinegar; Pinch of granulated sugar; Salt and black pepper; 1 small red onion, finely diced (about 1 cup); 20 grams gim (roasted, salted seaweed), finely chopped; 2 (15-ounce) cans chickpeas, rinsed

By Eric Kim

Published July 15, 2022

Chickpea Salad With Gim — Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.

Total Time: 5 minutes
Rating: 5(455)
Comments: Read comments

The salty, nutty and gloriously savory flavors of gim — the Korean roasted and seasoned seaweed — anchor this easy chickpea salad. Packed with umami, sheets of crisp gim are finely chopped into onyx-black confetti, speckling the sesame oil and mayonnaise-bound chickpeas. (Note that Japanese nori, the unseasoned sheets of seaweed used for sushi, are too dry and will not work in this recipe.) As it sits, the salad absorbs the dressing and the raw red onion mellows out beautifully, which means this is an ideal contender for making ahead and lugging to picnics whenever.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 servings

4tablespoons mayonnaise
2tablespoons toasted sesame oil
2tablespoons rice vinegar
Pinch of granulated sugar
Salt and black pepper
1small red onion, finely diced (about 1 cup)
20grams gim (roasted, salted seaweed), finely chopped
2(15-ounce) cans chickpeas, rinsed

Ingredient Substitution Guide

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Preparation

Step 1
To a large bowl, add the mayonnaise, sesame oil, rice vinegar and sugar. Season with salt and pepper and whisk until smooth.
Step 2
Add the red onion, gim and chickpeas to the bowl and toss to combine.
Step 3
Serve immediately or pack in an airtight container and store in the refrigerator for up to 4 days.

Ratings

5 out of 5

455 user ratings

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Comments

DRK2 years ago

I was so hoping it was a typo and they meant GIN. Oh well, good excuse fir a martini on the side.

JohnAka2 years ago

Super easy and delivers a lot of taste. I used all the seaweed and it was a lot more green than the picture. But I love seaweed. Added a bit of pepper for bite and fried shallots for texture. Next time I’ll add diced cucumber, and try avocado instead of Mayo. Btw what is this leftovers that people mention?

Terri2 years ago

I made this with the full 20 g (4 packages) of seaweed (I used Trader Joe’s Organic Roast Seaweed With Sea Salt). Substituted 1/2 tsp of honey instead of the sugar (the mayo I use has no sugar) and didn’t add any extra salt. Delicious!!! Will definitely make this again.

Actually Chinese2 months ago

Has no one caught on that one single pack of gim (the ones with sheets just shorter than a sheet of letter size paper, not the snack packs) is exactly 20g? You can’t use a partial pack because they are sealed with the antioxidant pack and the sheets get mushy when sitting around, so the recipe is basically scaled accordingly.

Laura2 months ago

I didn’t have seaweed so I omitted the sugar and used furikake. So delicious. Headed to the Asian market for seaweed so see which version I like better. .

Handan2 months ago

Question: Would it go good with addition of other greens, like mint, parsley, basil, dill? It could be in addition to see weed or besides it, what do you think?

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