Chickpea of the Sea Salad is our vegetarian spin on chicken of the sea, a brand of canned seafood products. This is a quick appetizer to make for guests.
Finely dice celery stalk. Finely chop green onions.
In a medium bowl, mash chickpeas with a potato masher or fork until crumbly. Combine remaining ingredients and mix well. Serve immediately by making sandwich or wraps or refrigerate for 1 hour or overnight.
If you want to bake the baguette: Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet. Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.
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Notes
This recipe calls for aquafaba mayo which uses the liquid from canned chickpeas and keeps the dish vegan. It can also be made with a mayo of your choice.