Difficulty Level Easy
YIELD Serves 4
If you had a big Easter feast last night, you may be looking for something a bit lighter for lunch today. This recipe for chickpea salad makes a delicious sandwich. Think tuna salad, but vegetarian. I served it on a bagel, but you could use any bread or put it on top of salad greens. My husband and I both really liked it and I can see that this will become a staple at the cottage this summer when vegetarian guests come for lunch.
Don't put the chickpeas into a food processor because they will be too finely chopped. The uneven texture that you get by mashing them with a fork is what you want. This recipe is infinity adaptable. You can use cilantro instead of parsley, add some hot peppers, use whatever is in your cupboard. If you use a mayonnaise substitute, it is vegan.
|2 cups||cooked chickpeas (or one 15 oz can)|
|2 tbsp||minced red onion|
|1 rib||celery, finely diced|
|1||medium carrot, peeled and grated|
|4 tbsp||mayonnaise or Vegenaise|
|4 tsp||dried oregano|
|1 tsp||fresh parsley, finely chopped|
|1/2 tsp||scallions, chopped|
|freshly ground pepper to taste|
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