Chickpeas can make a great replacement for chicken or tuna in this easy cold salad. I can’t get enough of this as a topping for a green salad or a side or main dish for meals. Also makes a great sandwich filling.
Makes approx five 1/3cup servings
1 15oz can of salt-free chickpeas (1 3/4 cups) drained and rinsed (or use fresh soaked chickpeas like the ones from Bob’s Red Mill!
2 stalks of celery, finely chopped
2 TBSP vegan mayonaise
1 TBSP dijon mustard
1/4 chopped red onion (optional)
1 chopped dill pickle (optional)
pinch of chile powder or curry powder (optional)
salt and pepper to taste
Mash drained chickpeas with a potato masher or in a food processor until roughly chopped and no whole chickpeas remain.
Stir in remaining ingredients and enjoy!