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Chickpea Salad
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.
INGREDIENTS
| 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 |
| 3/4 tsp | tamari |
| freshly ground pepper to taste | |
PREPARATION:
- Min a mixing bowl, mash the chickpeas with a fork. Add the remaining ingredients and mix until incorporated.
- From Growing Healthy Families by the Holistic Moms' Network (2008, HMN)
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