Chickpea Salad
This vegan chickpea salad is tangy, fresh, and perfect for lunch!
Ingredients
Chickpea Salad
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540 ml
can chickpeas (~ 1.5 cups) - ½ cup onion (finely chopped) *
- ½ cup sliced celery **
- 3 tablespoon mayo (I used vegenaise)
- 2 tablespoon fresh dill (finely chopped) ***
- ½ lemon juiced (about 2 tbsp)
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
- salt & pepper (to taste)
Sandwich (optional)
- Bread
- Cucumber (sliced)
- Lettuce
- Grainy mustard
Instructions
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Drain and rinse chickpeas. Place in a bowl and roughly mash with a fork or potato masher. The goal is to create a variety of textures, so do not over mash the chickpeas. Some can be whole while others are fully mashed.
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Add in all the rest of the ingredients and mix well. Test the mixture and season with salt and pepper, to taste.
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Assemble as a sandwich with your favourite ingredients - I've listed some of my faves. Or prepare it in one of the other ways listed earlier in the blog.
Recipe Video
Recipe Notes
If you are using it as meal prep for lunches, I recommend storing it separately and then preparing it as a sandwich/wrap/salad/etc. on the morning that you're going to take it for lunch.
*You can use almost any onion you have on hand. Even green onions or chives would work, but they will have a more mild flavour.
**I like to do thin slices of celery so there’s more celery in each bite of the final product. If you want bigger pieces of celery, you could add more celery.
***You can substitute parsley for the dill or leave out entirely. However, it’s more flavourful and fresh with a fresh herb.