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 14, 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(523)
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

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

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

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5

523 user ratings

Have you cooked this?

Comments

DRK3 years ago

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

JohnAka3 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?

Annie3 years ago

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.

Cheryl4 days ago

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.

J1 week ago

made exactly as is except 1.) couldn’t find canned chickpeas so i reconstituted some dried ones i had on hand, resulting in a chickpea with more bite and less salt (made up for this by adding more salt) and 2.) realized i only had 12 grams of gim. all things considered, turned out pretty well. its healthy and will keep well in the fridge. did it wow me? not necessarily

Lanierh1 week ago

I gave it a 4, but will add grated carrot as another suggested,wait a lit & taste again. There is a lot of seaweed in this salad, I do like the dressing.

Private comments are only visible to you.