Chickpea Salad

Chickpea Salad -- Epicurean VeganI 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.

Chickpea Salad -- Epicurean Vegan

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.

INGREDIENTS:
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

DIRECTIONS:
Mash the chickpeas. I used a pastry blender. You can also pulse them in the food processor.

Chickpea Salad -- Epicurean Vegan

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.

Chickpea Salad -- Epicurean Vegan

This salad would also be great on crackers, or sliced veggies. Enjoy!

Chickpea Salad -- Epicurean Vegan

Comments

  1. says

    This is awesome. Was planning on making boring ol hummus (I am so not trying to hate on hummus b/c it is a major staple in our house, I’ve just been in a rut lately) but I forgot to pick up tahini today, and wouldn’t you know it, a lovely alternative that will be exciting and different and I won’t have to go to the store tomorrow, success! BTW I love love love Ezekiel sprouted grain tortillas heated up in a cast iron, they do fall apart also but the flavor is so good and nutty, very tasty.

    • says

      I so hear ya on the hummus! I enjoy it too, but I have to take a break from it every once in a while–or change it up somehow. Thanks for the tortilla tip–I’ll give those a try. :-)

  2. says

    I wanted to make this tonight. Even got the seaweed but did not have soy-free mayo! will get the Earth Balance that is recommended above and see how it goes. Really looking forward to this!! Thanks! :-)

  3. StaceyF says

    I made this Wednesday night (the day the recipe appeared on your blog). I didn’t feel that the chickpeas got small enough using a pastry blender, so I finally just dumped everything into the food processor. I used a soy-based vegan mayonnaise, but it was a little gelatinous. When I found the salad a bit too dry, I added 2 teaspoons of hummus since the “mayonnaise” scared me a bit. Overall, it was pretty good. My first ‘mock tuna’ recipe. I sprinkled in some kelp, but I’m not sure it provided an ‘ocean’ flavor.

    Thanks so much for this recipe. It saved me during a day-long work project where lunch was provided for us (without asking what we wanted). Needless to say, there were NOT any vegan offerings (other than grapes!). I ate this salad with some crackers.

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