Chickpea Salad Recipe
For me, lunch has always been a meal I looked forward to and often consisted of sandwiches or wraps. Way back before my vegan years, there was nothing better than a chicken salad or tuna salad sandwich with chips on the side.
Guess you could say I’ve changes it up a bit. Now I use chickpeas, little high-protein balls of fiber containing rich sources of vitamins and minerals.
Just add your favorite diced veggies and a sprinkle of this and that and a bit of vegan mayo/mustard. Scoop onto toast or tortilla and voila, lunch is served.
Ingredients
Can of organic chickpeas (fresh is great too)
Chopped red onion or any onion you have on hand
Chopped celery
Chopped Jalapeño (if you want a bit of spice)
Chopped red pepper (optional)
1 Tbsp vegan mayo ( I like veganaise)
1Tsp spicy brown mustard
1Tbsp nutritional yeast
Sprinkle of garlic powder
Sprinkle of pepper (salt if you must, I try to avoid)
Relish (optional)
Step 1
Chop all fresh veggies (add or omit any that want).
Note. I love my salad extra crunchy and sometimes end up with more veggies than chickpeas.
Step 2
Drain and rinse chickpeas.
Mash with Potato masher (I leave some chunky pieces).
Tip. Save the chickpea liquid as an egg replacer when baking.
Step 3
Mix chickpeas with chopped veggies.
Stir in vegan mayo and mustard.
Add spices to taste.
Tip. Chickpeas are so versatile. Not only are they amazing in my chickpea salad, add them to green salads, soups and rice bowls. They make delicious meatless burgers and when roasted and seasoned can be eaten as a snack or substitute croutons. And of course we can’t forget everyone’s favorite, hummus.
Did you know the liquid from chickpeas called aquafaba can be used as an egg replacer or can be whipped into meringue for pie.
Step 4
Pile on to a wrap or yummy toasted bread.
Top with lettuce, tomato and sprouts.
Step 5
I'll admit, I still indulge in low sodium low fat tortilla chips with this recipe.
