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Chickpea Salad

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  • Author: shabnamdavidhoney
  • 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

  1. Chop celery, dill pickles, red onion and pepper or carrot in small pieces
  2. In the food processor mash chickpeas (or with a potato masher, though easier in food processor)
  3. Combine all ingredients

Dressing

  1. Add vegan mayo, apple cider vinegar, mustard and spices into a small bowl or straight on to the chickpea mixture
  2. Mix until well combined

Assembly – Two ways

A

  1. Slice sour dough bread or ciabatta.
  2. Place small handful of baby spinach on bread.
  3. Place chickpea salad on spinach.
  4. Decorate with tomatoes, micro greens, drizzle and black sesame seeds.
  5. Serve.

B

  1. Arrange crackers on a serving plate.
  2. Scoop salad onto crackers.
  3. 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

Find it online: https://shabnam.ca/2557-2/