When I started eating vegan I never really missed foods. That is because I ate a lot of processed foods that take the place of meats, cheese, etc. However, since moving to a more plant based diet, I now find myself missing quit a few things. But that is where the fun and magic comes in. I get to be more creative! I love going into the kitchen and create a dish based on my taste buds. YUM! Chickpea Salad is one of those things. I have been craving chicken salad and Chickpea Salad is the closet thing. Today I am sharing a basic recipe with you. This recipe is only a suggestion. I think you should take the basics and make it your own. Toucan Sam follows his nose. You should follow your taste buds.
I had a bag of dried chickpeas (garbanzo beans) in my pantry. This is a more frugal option than buying them in a can. I sorted them, soaked them overnight, rinsed them and cooked them on the stove with water. It took about 1.5 hours before they were ready. I didn’t add anything to the pot, not even salt. I knew I would make them different ways during the week and didn’t want to ruin one recipe for another. I roasted a few and made hummus with a few.
What was left I mashed with fork in a bowl. Then I added some chopped onion, vegan mayo, spicy mustard, pickle relish, salt, pepper and lots of spices and seasonings. I also like to add a squeeze of lemon, diced celery and carrots. But this day I had none of these items. Also, if you know how to make your own vegan mayo this would be a great recipe to use it in.
I like to top cucumbers with it. I also make sandwiches with it. But my favorite way is to use it as a salad with fresh veggies like spinach, local tomatoes and cucumbers. Simple, easy taste.
2 c mashed chickpeas
2 T. vegan mayo
2 t. spicy mustard
1 T. sweet pickle relish
1/4 small chopped onion (red or green are best)
1/4 c celery and carrot (if you have them)
Salt & Pepper to taste
Squeeze of 1/2 a lemon
Whatever spices and seasonings you like. I used Bragg’s Seasoning, cumin, and cayenne.
Combine all in a bowl and chill for a few hours. Serve when ready.
This also stores well. This portion will last me over three days.