I was in a vegan funk. Day after day I was eating the same stuff. I needed to spice things up a bit and do something fun and creative. 

I've used this recipe to make appetizers for my man, I've made a "crab" sandwich with it and also have used it as a salad topper. It's definitely my new favorite quick snack. 

Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • 15 ounces Hearts of Palm (1 can/jar)
  • 15 ounces Chickpeas (1 can/pouch)
  • 1/2 cup Vegan Mayo (Veganaise is my favorite)
  • 2 tbsp Old Bay Seasoning
  • 1 tbsp Dijon Mustard
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Sea Salt
  • Black Pepper to Taste
  • Chives (optional)
  • 1 box Your Choice of Crackers (My healthy choice is always Mary's Gone Crackers)


  1. Drain the hearts of palm & chickpeas.

  2. Place the hearts of palm into a food processor, and pulse a few times just to chop. (You could do this by hand if you don't have a processor.)

  3. Add the chickpeas, vegan mayo, old bay seasoning, vinegar, and mustard, salt, pepper and pulse to combine. Don’t over process it, you want a "crabby" texture.

  4. Mix well and serve a generous portion over your cracker of choice. Top with chopped chives. 

  5. You can also put the finished crab bites in a 350 F oven for just about 5 minutes if you want to serve them warm rather than cold. 

Recipe Notes

This "crab" dip can also be a great addition to a salad as at topper or a wonderful additive to a vegan sandwich.

The possibilities are endless with plants!