Chickpea Salad
Yield: 4 Servings / Level: Easy
Prep time: 10 min / Refrigerator time: 1 hr
Tastes like tuna salad but with plant-based protein and fiber from chickpeas. A creamy and crunchy vegetarian salad that can easily be made vegan by swapping out the avocado mayo for a vegan version such as Just Mayo. Enjoy as a sandwich or on a bed of lettuce for a nutritious and filling lunch.
Ingredients:
1 can chickpeas
1 medium carrot, diced
3 medium celery stalks, diced
2 green onion stalks, diced
1 baby red bell pepper, diced
3 Tbsp mayonnaise, I use avocado oil mayo
1/4 tsp salt, I use pink Himalayan salt
1/4 tsp freshly cracked black pepper
Method:
Strain and rinse the chickpeas.
Place half the chickpeas into a medium size bowl and using a fork, mash them. I like leaving half the chickpeas whole for added texture.
Once the chickpeas are mashed, add in the rest of the ingredients.
Mix everything together really well.
Cover with a lid or plastic wrap and place in the fridge for at least an hour to let the flavors develop.
My favorite way to serve this is on whole grain bread with a few tomato slices. This salad is also delicious with crackers or on a bed of lettuce.
Enjoy!