Before going vegan, I never ate fish so I’ve never had tuna salad. I wasn’t ever a huge fan of eggs either, so I also stayed away from egg salad. The first time I ever had chicken salad was when I was a teenager. I instantly feel in love with the creaminess of it. Now that I’m vegan, I make almost the same recipe, but I make it vegan using chickpeas instead of chicken and vegan mayo in place of the egg-laden stuff.
This recipe is so easy and comes together so quickly once you have the ingredients prepared. It tastes ever been after sitting in the fridge for a day. The more time the ingredients have to melt together, the better.
To start, you want to mash up some chickpeas. I just use my potato masher. I don’t mash them up completely. I leave some of the chickpeas whole. Leaving them at varying degrees of being mashed will give better texture to the finished product. You could also just throw the chickpeas into a food processor to save a little time.
Next step is to finely dice some onion and celery. The size of the dice depends on your preference. I like everything to be tiny so I take extra time to make sure they cut up small.
Now just throw everything into a medium sixed bowl and mix it up! Yes, it’s that easy.
You can eat this as is or with crackers, but my favorite way to eat it is as a salad. I toast some ciabatta bread, top it with the chickpea salad and then top with some broccoli sprouts.
Chickpea Salad
INGREDIENTS
- 1 15oz can chickpeas, drained and rinsed
- 3 ribs celery, finely diced
- 1/4 red onion, finely diced
- 1/2 cup vegan mayonaise
- 1/2 Tbsp Dijon
- 2 Tbsp sweet relish
- 1 tsp paprika
- Juice of 1/2 lemon (about 1 Tbsp)
DIRECTIONS
- Add drained and rinsed chickpeas to a large bowl. Use a potato mashed to roughly mash the chickpeas.
- Add all remaining ingredients and mix thoroughly.
Serve on lightly toasted bread or with crackers.
Amber & Coriander 