Chickpea Salad

This is a very simple substitute for tuna salad, chicken salad or egg salad for sandwiches or snacking. I like to spread a good portion on multigrain bread and top it with romaine lettuce, cucumber slices and extra mayonnaise and mustard. It's also delicious as a thick and chunky dip for crackers.

I'm not a huge mayonnaise fan, but when I do use it, I use an organic canola oil mayonnaise - it's a small bit healthier than the supermarket variety, and organic means that it doesn't use genetically modified canola. Experiment with the seasonings in this - use some cumin and paprika, or maybe a pinch of curry powder or some hot sauce.

*** To make this vegan: simply substitute your favorite mayonnaise replacement, such as Nayonaise, Veganaise or a homemade version.

This recipe will make enough for two to three sandwiches. 


Chickpea Salad

• 1 cup cooked chickpeas
• 1/4 cup mayonnaise
• 2 tablespoons mustard (any kind you'd like)
• 1 small red pepper, finely chopped
• 1 celery stalk, finely chopped
• 1/2 cup shredded carrots
• sea salt and black pepper

In a food processor, combine the chickpeas, mayonnaise and mustard until they form a rough and chunky paste. Transfer to a medium sized bowl and mix in the vegetables. Season to taste.