Very similar to my Chickpea and Sweetcorn salad, I changed it up a bit today due to a lack of chickpea in the house!
To make it a little more seafoody, I added in a couple of different ingredients.
For a real bang of strong flavour - and how much you use will depend on your personal choice - I crushed a clove of garlic and let it hang out in about a teaspoon of lemon juice while I prepped the rest of the ingredients. The lemon juice helps take some of the raw sharpness off the garlic and adds some freshness.
To add some additional protein, I rehydrated some Bo Lát Chay - which is the Vietnamese beef-style vegetarian strips - in a little veg stock and then chopped them into smaller chunks. This gave me a brown crab meat look in the salad. Other Lát Chay or TVP chunks could work too.
The ingredient that brings most of the sea flavour to this is seaweed. I used this Wild Irish brand, but any dried seaweed flakes should work. I used about a tablespoon.
Also thinly sliced some crispy lettuce and then cut across into "flakes". Everything mixed together with vegan may, plenty of salt and some freshly milled pepper. Straight onto some sandwiches to enjoy in the glorious summer weather.