Chickpea salad (sandwich)
Chickpea salad (sandwich)
This makes a great sandwich filling or put a dollop on your salad to take it up a notch. There is a lot of texture and tang with the pickles and lemon juice.
Yields: 2 cups
Ingredients
2 cups chickpeas - cooked[i] or 1 – 540 ml can of salt-free chickpeas
3-4 tablespoons vegan mayo – recipe for aquafaba mayo
¼ cup celery - finely chopped
¼ cup green onions – finely sliced
¼ cup mustard pickles – finely chopped (any pickled vegetable will work)
2 tablespoons lemon juice
1 teaspoon Dijon mustard – recipe for fermented grainy mustard
1 teaspoon pink salt
½ teaspoon pepper
2 tablespoons parsley – chopped (optional)
Steps
If you are using canned chickpeas – drain the chickpeas and save the liquid to make the aquafaba mayo. The liquid is a great egg replacer.
Put all the ingredients in a bowl. I use 3 tablespoons of aquafaba mayo, but if you want it a little richer add 4. Mix well, then use a potato masher or fork to breakdown some of the chickpeas for a creamier texture. Fold in chopped parsley if desired.
Taste – add additional seasoning if needed. I like it in a sandwich or on in a salad bowl.
[i] Soak chickpeas for 6-8 hours. Rinse them well and put them in a pot of water. I use non-chlorinated water. Cook until tender. Click link to learn how to cook dry beans, peas and lentils to maximize their health benefits.
