Chickpea Salad (Hold the Tuna)


15 oz. can of chickpeas, drained and rinsed

¼ cup of vegan mayonnaise*

1 TBS. Dijon or whole grain mustard

2 TBS apple cider vinegar

1 chopped celery rib

2-4 TBS minced red onion

2-4 minced garlic cloves

½ tsp. freshly ground black pepper

½ tsp. dried parsley or 2 Tablespoons of fresh parsley ¼ tsp. cayenne pepper

1 tsp. celery seeds (optional)

salt to taste (optional)

paprika (optional)

1 sheet of nori, diced**


If you have a food processor, add all the ingredients but the nori to the food processor and pulse several times until chickpeas are broken up. Careful not to over process chickpeas.


If you don't have a food processor, use a masher or fork to crush the chickpeas in a bowl.


Add remaining ingredients except for nori. Add diced nori to the chickpea mixture and stir.


dip: whole wheat crackers, vegetables (like cucumber slices, pepper slices, endive leaves)

sandwich: rye, pumpernickel, Ezikel or whole wheat bread or tortilla

gluten-free wrap: leaves of washed butter lettuce, romaine lettuce, collard greens or kale

appetizer: cucumber cups


Note: * I prefer Follow your Heart – Vegenaise. It can be found in the refrigerator section usually by the tofu, which some stores put in the produce section. ** Nori (which is seaweed) can be found in the International isle of your store. For a different flavor - you can add cubed apples or capers.


Adapted from: sweetpotatosoul.com


Washington, DC

rooteddish@gmail.com

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