Better-Than-Tuna, Chickpea Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Inspired from the recipe in Vegan Table. This recipe has all the flavor of the lunchtime staple but leaves the cholesterol, and mercury behind I usually cut this recipe in HALF, and as you can see from the list of ingredients, that is quite easy to do! I also like to add dill pickle to mine, which I've listed below. Some chopped scallion might be nce too... ^_^ Ingredients:
2 (14 1/2 ounce) cans chickpeas, drained and rinsed (or 3 cups fresh beans from scratch) |
1/2 cup vegan mayonnaise (i use vegenaise) |
1 medium red bell pepper, finely chopped |
2 carrots, peeled and finely chopped |
2 stalks celery, finely chopped |
4 dill pickle spears, chopped |
2 tablespoons fresh parsley, finely chopped |
1 cup walnuts, chopped |
1 tablespoon dijon mustard |
salt and freshly ground pepper, to taste |
Directions:
1. Add the chickpeas to a food processor or blender and pulse to grind them down into small flaky pieces.
2. In a large bowl, combine the first nine ingredients and mix well. Season with salt and pepper, to taste and serve as a salad or sandwich filling.
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