Let me just tell you, this recipe is so incredible. I’ve had chickpea salad many times before, but this is different. I don’t know what about it works so well, but I just kind of made up this recipe and it went well. I had picked up the dill, the parsley, and the celery earlier that morning at the green market, and knew exactly what needed to be done with them.
My brother ate about 80% of all the salad I made in under 24 hours, that’s a lot of chickpeas.
Chickpea Salad, feeds a whole lot of hungry people for a few days, takes 10 minutes.
*For Veganaise, I really enjoy Follow Your Heart Soy Free Veganaise
(If this recipe is too much food for you, or you just want to try a little, I usually keep the measurement at 1/3 cup Veganaise for every can of chickpeas. Everything else should be scaled down accordingly)
Clean and dry all your chickpeas, then transfer to a large bowl, and mash well with a fork, a potato masher, or anything that will mash your chickpeas down well.
Prepare all your veggies, and mix into the chickpeas. Add the Veganaise, mustard, lemon juice, herbs, and spices.*
*The photo above shows the salad on a melt consisting of salad, avocado, and Daiya cheddar cheeze on fresh sourdough.
This recipe (not on the sandwich) is gluten free, soy free (unless your Veganaise has soy), wheat free, nut free, and delicious!