Creamy Vegan Chickpea Salad
Author:This Creamy Vegan Chickpea Salad is delicious, protein-packed and a great alternative to tuna mayo salad. Perfect for filling sandwiches, wraps, and baked potatoes, or for piling on a bed of greens, bagels, toast, or crackers.
Ingredients
- 1 x 15oz can (about 1½ cups) chickpeas , (398ml can in Canada or 400g can in the UK)
- 4 to 5 tablespoons vegan mayonnaise
- 4 tablespoons diced pickles , sweet or spicy (gherkins in the UK)
- 4 tablespoons very finely minced onion , red, yellow, white, or green depending how strong you want the flavour
- 1 stick celery , diced finely
- 1 tablespoon Dijon or wholegrain mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
INSTRUCTIONS
- Drain and rinse the chickpeas.
- Smash the chickpeas. I like to put them in my food processor or blender and pulse them until they are broken down into small pieces, then transfer to a medium mixing bowl. Or add them to a mixing bowl and mash/break them up with a potato masher or fork.
- Add the mayo to the smashed chickpeas. Start with 4 tablespoons and add another dollop if necessary at the end. How much you need varies every time, depending on the particular batch of chickpeas and how hard or soft they are.
- Then add everything else and stir really well. Add a little more mayo if you'd like it creamier and check the seasoning. Add a touch more if necessary.
- Store in a sealed container in the fridge for up to 5 days.
NUTRITION
Serving: 1serving | Calories: 145kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 363mg | Potassium: 184mg | Fiber: 4g | Sugar: 3g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
