Summer is the time for barbecues, picnics, and camping. What goes well with all those things? Chickpea salad. Think of it as similar to tuna salad, but instead of tuna we use mashed chickpeas, which add mild flavour and thick texture. That combined with vegan mayo, chopped celery, fresh lemon juice, onion and lots of garlic makes for a pretty tasty combo—ideal for any summertime venture.
I like to enjoy this with crackers, on a bagel, in a sandwich, or in a wrap. It’s also enjoyable enough to eat on its own. The possibilities are (almost) endless.
In a large bowl, mash chickpeas well with a potato masher. Mash until it’s flaky in texture.
Stir in chopped celery, onion, pickles, peppers, vegan mayo, and garlic until well mixed.
Add mustard and dill, and then flavour with lemon juice, salt, and pepper. Adjust the flavour as needed (more lemon for more citrus, more salt to enhance flavour, etc.) Sometimes more mustard is necessary too.
Serve alone with freshly toasted bread, or turn it into a sandwich with a leaf or two of lettuce. Add extra veggies like cucumber, sprouts, or tomato to make it more sandwich-y. Alternatively, enjoy alone with crackers, by the spoonful, or atop a green salad.
Have you made vegan chickpea salad? Share with us your thoughts!
Outside of her role as a Social Media and Content Coordinator, Carli enjoys exploring the local trails, testing various health food trends, spending time with loved ones, and fawning over any dog she lays eyes on.