Chickpea salad was one of the first recipes I created after going vegan, and it’s one I still eat weekly. Though this does not taste exactly like tuna, egg or chicken salad, it has a similar consistency and it is just as satiating.
2 cans or 2-3 cups cooked chickpeas (garbanzo beans)
3 tbsp Vegenaise
1 tbsp whole-grain mustard
1/2 tsp dried basil
1 celery stalk, diced small
1/4 red onion, diced small
1-2 pickles, diced small (the Bubbies brand is my personal favorite)
Salt and black pepper, to taste OR a shit-ton of Spike’s seasoning (so good in this!)
Pulse chickpeas in food processor until roughly chopped. You can use a potato masher if you don’t have a food processor
Put chickpea in a bowl with the rest of the ingredients and combine well
Keeps well in fridge for up to five days, serves 2-4
Tips / Notes
Play with flavors – curry, chili powder, Cajun seasoning and rosemary all make nice alternatives to basil.
To Make “Egg” Salad: make the above recipe but swap tons of fresh or dried dill for the basil, and add a bunch of Indian black salt for an eggy taste. Chives in place of (or in addition to) the red onion works well here too.
Chickpea salad is great on salads, collard wraps, tostada shells (OMG so good), tortilla chips, or with veggie sticks. My favorite way to eat it is on a giant pile of romaine lettuce lightly dressed with an apple cider vinaigrette.