Step 1

Add all the vegan Thousand Island Dressing Ingredients to a high-speed blender except for the diced pickles.

Step 2

Blend until smooth.

Step 3

Stir in the chopped pickles.

Step 4

Remove 1 cup of the dressing to use in the crab Louie mixture.

Step 5

Place the remaining dressing in a sealed container and refrigerate until ready to use.

Step 6

Rinse and drain the chickpeas and hearts of palm.

Step 7

Using a towel or paper towel, pat the hearts of palm dry, removing any additional brine.

Step 8

In a food processor, smash the chickpeas, smashing them slightly, leaving some half and whole pieces.

Step 9

Transfer the smashed chickpeas into a large bowl.

Step 10

Now, add the hearts of palm to the food processor and pulse, breaking the hearts of palm into small flaky pieces. Again, do not over-process.

Step 11

Transfer the hearts of palm to the bowl with the smashed chickpeas.

Step 12

Add the diced celery, green onions, ground seaweed, Old Bay seasoning, and 1 cup of the dressing.

Step 13

Stir the mixture together.

Step 14

Cover and refrigerate while preparing the other salad ingredients.

Step 15

Cut the vegetables, avocado, lemons, and olives.

Step 16

Preheat an oven to 425 degrees and prepare a baking sheet with parchment paper.

Step 17

Place pieces of asparagus in a single layer on the baking sheet.

Step 18

Roast for 10 minutes.

Step 19

Allow the asparagus to cool completely before adding to the salad.

Step 20

Chop the lettuce and put it on individual plates.

Step 21

In the center of each plate, use your hands to create a well in the middle to place a scoop of crab mixture.

Step 22

Remove the crab mixture from the refrigerator.

Step 23

Use a one-cup measuring cup (a round one) and form a 1-cup scoop of vegan crab meat.

Step 24

Place the cup of vegan crab meat in the well in the center of each plate.

Step 25

Divide up the rest of the salad ingredients on top of the lettuce portion of the salad, surrounding the crab mixture, scattering different ingredients around the crab mixture.

Step 26

Garnish each plate with a lemon wedge.

Step 27

Serve the remaining dressing on the side or drizzle over the greens and vegetables surrounding the crab mixture.