Ingredients

The following ingredients have 4 Servings
  • 1 (14 ounce or 400 gram) can heart of palm, (drained)
  • 1 cup cooked or canned chickpeas, (drained and rinsed)
  • 1/4 cup vegan mayo ((I used Just Mayo))
  • 1/4 cup finely chopped red onion
  • 1 celery stalk, (diced)
  • 2 tablespoons pickle relish
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dulse flakes ((or more, to taste))
  • Salt and pepper to taste

Instruction

  • Chop the hearts of palm into 1/2-inch pieces and place them into a small mixing bowl. Use a fork to shred the pieces (shred them finely, or keep them chunky - your call).
  • Add the chickpeas to the bowl and lightly mash them with a fork or potato masher.
  • Stir in the mayo, red onion, celery, relish, mustard, vinegar, and dulse flakes. 
  • Taste-test and season with salt and pepper to taste. Adjust any other seasonings to your liking.
  • Serve.