Ocean Chickpea Salad through the China Study cook book

I just made this recipe over the weekend and it turned out really well!  It’s from the China Study cook book.  I also recommend reading the book! It will give you a lot of great information about what’s best to eat and the science behind it.

By the way, I added some balsamic vinegar and more mustard than it calls for. That gave it more flavor. Hope you like it!


  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon brown mustard
  • 4 tablespoons diced dill pickle
  • 4 tablespoons finely diced red onion
  • 1 celery stalk, diced
  • 2 tablespoons rice vinegar
  • 2 teaspoons dulse flakes (optional)
  • black pepper to taste
  • Large Romaine lettuce leaves (used in place of bread)
  • Sliced organic tomato (optional)




  1. Place Chickpeas in food processor and pulse two times to roughly chop. Add all ingredients and mix thoroughly.
  2. Top large Romaine lettuce leaves with chickpea mixture. Add sliced tomato (optional)
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One Response

  1. Jeff

    Jeff April 23, 2016 at 1:54 am | | Reply

    This sounds awesome. I’m gonna try it tomorrow. Thank You!

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