Chickpea Salad
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Chickpea Salad
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 6–10 servings 1x
- Category: lunch, dinner, appetizer
- Method: chopping
- Cuisine: North Amercian
- Diet: Vegan
Ingredients
Scale
Salad
- 1 can of cooked chickpeas
- 2–3 stalks of celery
- 1 small red onion
- 2–3 dill pickles
- 1 small red pepper or 1 medium carrot
- Small handful of parsley or cilantro
Dressing
- 4 TBS Vegan mayonnaise
- 1 TSP Mustard
- 1 TSP Grainy mustard
- 2 TBS Apple cider vinegar or white balsamic vinegar
- ¼ TSP Turmeric
- ½ TSP Cumin
- Salt & Pepper to taste
- 1–2 TBS Nutritional yeast (optional)
Instructions
Salad
- Chop celery, dill pickles, red onion and pepper or carrot in small pieces
- In the food processor mash chickpeas (or with a potato masher, though easier in food processor)
- Combine all ingredients
Dressing
- Add vegan mayo, apple cider vinegar, mustard and spices into a small bowl or straight on to the chickpea mixture
- Mix until well combined
Assembly – Two ways
A
- Slice sour dough bread or ciabatta.
- Place small handful of baby spinach on bread.
- Place chickpea salad on spinach.
- Decorate with tomatoes, micro greens, drizzle and black sesame seeds.
- Serve.
B
- Arrange crackers on a serving plate.
- Scoop salad onto crackers.
- Serve.
Notes
- Replace chickpeas with any bean of your choice.
- Omit carrots or pepper if desired.
Keywords: lunch, dinner, vegan, plantbased, dairyfree, mock tuna, breakfast, chickpea, salad