Chickpea Salad
I’m not even going to lie and say it’s “just like chicken salad” because it’s not, BUT it’s a great alternative. This is a quick and easy lunch idea that you can put in between two slices of bread, dip crackers in, or eat all by itself. I also use this recipe (minus the chickpeas) to make macaroni salad. I only use one can of chickpeas for this recipe, but if you like it, feel free to double up on the recipe.
Chickpeas are full of fiber and protein and can make any plant based dish savory and filling. Their buttery and creamy texture can complement any soup, rice, or salad dish. One thing I should mention is that I sauté my chickpeas with a little lemon juice. This helps with breaking down the fiber and aids in better digestion. I did add red onions to this recipe, but yellow or white will work just fine. I find that red onions have more flavor and give a sweet taste to the salad. Here’s a Tasty article about onions and which one to use depending on your dish. I know, I know…it’s weird that I research onions. I get it! I’m a sucker for knowing how ingredients work together and how one simple change (like a type of onion) can change the flavor of the entire dish. It’s like science to me. In the near future I plan on revisiting this subject in more detail, so stay tuned. Until then, enjoy this quick recipe!
Chickpea Salad
Ingredients
- 1 can Chickpeas
- 1 stalk Celery (chopped)
- 1/4 cup Diced Red Onion
- 2 Tbsp Plant-based Mayonnaise
- 1-2 Tbsp Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Dijon Mustard
- TT Salt, Pepper, Smoked Paprika
Instructions
- Saute' chickpeas in skillet with lemon juice for 5-7 minutes. Set aside in a bowl and let cool for 10 minutes
- Mash with fork and mix all other ingredients together
- Add salt and pepper to taste (TT). Enjoy!
