I got this recipe from Luminous Vegans who called it “Chick-Peace Salad.” Great name—I didn’t want to steal it, so mine’s just plain old Chickpea Salad. Regardless of the name, it’s a delicious vegan version of tuna salad. LV added crumbled up nori to the mix to give it that tuna taste, but I didn’t have any. I still think it had amazing flavor without it. I did add some carrots and parsley. Just because. I also used Earth Balance’s vegan, gluten-free, and soy-free mayo that my good friend, Angela of The Veracious Vegan turned me on to. It’s fabulous!
I also served the salad on Food For Life’s brown rice tortillas.
I have to say, they’re ok. Heated up, they’re better, but you have to eat it fast before it gets crispy and falls apart. I’m wondering if steaming them would be better, or make it worse. The taste is chewy, but crunchy at the same time. Is that possible? Apparently so. Anyway, they’re not horrible, but they made eating this sandwich a bit tough because they tend to crack and split.
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
2 stalks celery, chopped
2 green onions, chopped
1-2 Tbs fresh dill, chopped
2 Tbs fresh parsley, chopped
1 carrot, shredded
2 Tbs vegan mayo
1 tsp Dijon mustard
1-1/2 tsp lemon juice
Salt and pepper, to taste
Veggies, crackers, tortilla, etc
Mash the chickpeas. I used a pastry blender. You can also pulse them in the food processor.
Stir in all of the other ingredients and combine well. I layered the salad on some lettuce inside one of the tortillas and added some sliced cucumber and tomato.
This salad would also be great on crackers, or sliced veggies. Enjoy!