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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(492)
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
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.

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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
492 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.

Elizabeth R.

Compelling… strangely addicting… and yet I’m not sure I’ll ever want to make it again. You’ll just have to decide for yourself!

Eva

We used half the amount of seaweed (gimme, 10g) and thought it was perfect. The hint/aftertadte of the seaweed was perfect! Thank you for a great recipe. We Will defintively do that again!

NYC4ever

Onyx black confetti, that is all.

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