- 3 (15 oz. ) cans or 5 cups of cooked chickpeas
- 6 stalks of celery, finely diced
- 1 bunch green onion, thinly sliced (both green and white parts)
- 1 cup of your favorite mayo
- 1/4 c nutritional yeast
- 1 1/2 tablespoons apple cider vinegar
- 3 shakes cayenne
- 2 shakes smoked paprika
- salt, to taste
Blitz the chickpeas in a food processor into little chunks.
Mix all ingredients in a large bowl well until uniformity. Serve in a sandwich, on crackers, or in a leafy green salad.
Some variations on this salad:
- Instead of celery, use the ends of asparagus stalks that you would have otherwise thrown away. Thinly slice these ends to add into this salad. Thinly slicing them breaks down their tough fibers so it makes them easy to chew on.
- Instead of the mayo and seasonings, use a Canes-style chicken sauce.
- Instead of the celery and green onion, use whatever your favorite veg fixings are your favorite chicken/tuna/egg salad to make it your own!
Ok, I know there's already too many chickpea salad recipe so what's the deal with adding another one? One, people keep asking for my recipe so this is a convenient place to put it. Two, I wanted to focus on the customizability of a recipe like this. In my family (and many others), mayo-based salads are noted by the vegetable fixings used. For example, if there's carrot, it has to be an egg salad. Expanding on what you "allow" to go into your salads is a great way to not only experiment in the kitchen but also use little bits of leftover veg.
Comments