Monday, January 3, 2011

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.

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