Chickpea Salad With Gim

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(469)
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

Advertisement

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
Nutritional analysis per serving (4 servings)

472 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 12 grams polyunsaturated fat; 51 grams carbohydrates; 14 grams dietary fiber; 10 grams sugars; 16 grams protein; 645 milligrams sodium

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.

Powered by

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.

Private Notes

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

Ratings

5 out of 5
469 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

NYC4ever

Onyx black confetti, that is all.

Flora

Made as written except for shallots instead of red onion, delicious. I extended it with some torn leaves of tender lettuce from the garden. Refreshing and substantial no-cook meal, a nice change from my usual chickpeas with vinaigrette and arugula. With the gim, I got good results slicing each stack on the diagonal with a knife.

NancyinChi

Love this recipe. For the gim I suggest using kizami nori, shredded nori. I buy it at H Mart and use it for Kim's tteokboki cabbage recipe as well and it has a long shelf life.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.