Chickpea Salad With Gim

By Eric Kim

Published July 14, 2022

  • Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
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Total Time
5 minutes
Rating
5(531)
Comments
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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 Hot Summer Days

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

51 grams carbs; 6 milligrams cholesterol; 473 calories; 7 grams monosaturated fat; 12 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 14 grams fiber; 645 milligrams sodium; 16 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To a large bowl, add the mayonnaise, sesame oil, rice vinegar and sugar. Season with salt and pepper and whisk until smooth.

  2. Step 2

    Add the red onion, gim and chickpeas to the bowl and toss to combine.

  3. Step 3

    Serve immediately or pack in an airtight container and store in the refrigerator for up to 4 days.

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Ratings

5 out of 5
531 user ratings
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Comments

DRK

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

JohnAka

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?

Annie

This is an interesting use of gim, and the dish tastes great! Thanks, Eric, for your continually creative approach to Korean ingredients and dishes, as well as to cooking generally. BTW: I find it easier to use a pair of kitchen scissors rather than a knife to cut up gim, even when producing very small pieces.

JH

Not sure how to chop the gim. Tried a sharp knife but ended up with large pieces of shrapnel. Opted for sharp scissors, which cut well but then trying to get smaller pieces was an exercise in frustration and a potential for a repetitive strain injury. Did about half the amount called for and still tasted good. Dog enjoyed all the gim pieces that lay scattered on the floor.

Audrey

This recipe was not for me. I love all the ingredients separately, but not so much put together.

Cheryl

Used our snack sized gim as a holder, put a spoonful of the salad in the middle and sprinkled with furikake. Folded, scrunched, rolled… to cram into mouth in one bite. Fun way to make it a snack or side.

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