Chickpea Salad

I’m not lying when I say that the majority of the recipes that I share here, I make regularly at my house. This recipe was one of the first ones I posted when I first started my blog (almost exactly one year ago) and it kind of sat on the back burner in my brain – I never thought to make it for lunches. One of my oldest friends makes the original recipe regularly (hey Kas!) and swears by it!

Last week, I wanted to remake that recipe so I could take new pictures (because the old ones were AWFUL). As I was making it, I started to add new ingredients based off my vegan-intuition. And let me tell you – I am addicted. I literally could not stop eating the chickpea salad while I was taking the photos (it was actually painful to not eat the cracker in the middle of the photo below).

I really hope you enjoy this recipe – if you try it, comment down below or share a picture on instagram (and tag me @thatcanadianvegan)! I love to see all of your creations.

chickpeasalad

Chickpea Salad

  • Servings: 2-3
  • Print

Looking for an easy sandwich filling, cracker dip or salad topper? This chickpea salad is a vegan spin on the classic tuna salad filling. It's packed with flavour and so easy to make - plus, no fishies were harmed in the making!

Ingredients

  • 1 540ML can of chickpeas (rinsed and drained – I use these ones)
  • 2-3 tbsp vegan mayo (I absolutely love this one)
  • 1 tbsp nutritional yeast
  • 2 tbsp sweet green relish (this gives it the most delicious flavour so DON’T skip this one!)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dill weed (or you can use 1/2 tbsp of fresh dill)
  • 1/4 tsp paprika
  • 1 tbsp green onion
  • salt and pepper to taste (I use approx. 1/2 tsp of salt and 1/4 tsp pepper)

Directions

  1. Rinse and drain the chickpeas and transfer them into a large mixing bowl.
  2. Add in your vegan mayo (start with 2 tbsp and add more as you mash them, depending on how creamy you like it!)
  3. Using a potato masher (or a fork), mash the chickpeas to your desired consistency. I like having them mostly mashed, with some full chickpeas remaining.
  4. Add in the nutritional yeast, green relish, garlic powder, onion powder, dill, paprika, salt and pepper.
  5. Spread onto toasted bread, add to a wrap or enjoy with crackers (like me!)

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