Recipe from https://theplantbasedschool.com
Husband-Tested in Alice’s Kitchen
Husband-Tested in Alice’s Kitchen
This simply delicious chickpea salad is great to have on hand for quick (and packable) meals. Make a batch of this on your food prep day so you’ll have easy lunches throughout the week.
2 cans (15 ounces each) chickpeas**, drained and rinsed
⅓ cup vegan mayo**
1 Tablespoon soy sauce
1 Tablespoon mustard
1 Tablespoon nori sheet blended into flakes. (I used 1 heaping Tablespoon Trader Joe’s Furikake Japanese Multipurpose Seasoning.)
½ medium red onion, chopped
1 stalk celery, chopped
1 handful fresh parsley or dill, chopped (I used parsley.)
The juice of ½ lemon (about 1½ Tablespoons)
1 Tablespoon pickles or capers, chopped (I used capers.)
2 pinches salt or more to taste
2 twists of black pepper
Instructions:
Drain and rinse 2 cans (15 ounces each) of chickpeas and transfer them into a container with shallow edges, such as an oven dish.
Mash them with a sturdy fork or potato masher.
Tip: It's easier to mash the chickpeas in a container with low edges, like an oven dish or shallow bowl like a pie plate. Add ⅓ cup vegan mayo, 1 Tablespoon soy sauce, 1 Tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped).
Then add ½ medium red onions, 1 stalk celery, 1 handful fresh parsley, 1 Tablespoon pickles (all chopped), and the juice of ½ lemons.
Season with 2 pinches of salt and 2 twists of black pepper.
Mix with a fork until all ingredients are well combined. Taste and adjust for salt.
Serve in a sandwich, on toasted bread, on a baked potato, or eat as is, with a side of lettuce leaves as a salad.
Drain and rinse 2 cans (15 ounces each) of chickpeas and transfer them into a container with shallow edges, such as an oven dish.
Mash them with a sturdy fork or potato masher.
Tip: It's easier to mash the chickpeas in a container with low edges, like an oven dish or shallow bowl like a pie plate. Add ⅓ cup vegan mayo, 1 Tablespoon soy sauce, 1 Tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped).
Then add ½ medium red onions, 1 stalk celery, 1 handful fresh parsley, 1 Tablespoon pickles (all chopped), and the juice of ½ lemons.
Season with 2 pinches of salt and 2 twists of black pepper.
Mix with a fork until all ingredients are well combined. Taste and adjust for salt.
Serve in a sandwich, on toasted bread, on a baked potato, or eat as is, with a side of lettuce leaves as a salad.
**Note: Don’t discard the chickpea “water” from the can. It’s called aqua faba and can be used to make this simple, economical and delicious Homemade Vegan Mayo that you can use for this salad!!
