Recipe time! Chickpea Salad.
Every so often I’ll realise I have this weird little cache of recipes I’ve tinkered with stored in my Google Docs, and share one. So here’s my chickpea salad recipe, which I came up with back in my cafe days. It is a fab substitute for tuna salad which is super gross and I make a face just thinking about it. This is great for sammies (as pictured) and also to throw on top of a nice green salad. Or get fancy and make vegan salad Niçoise!
Chick Pea Salad Ala Nicole! (vegan, gluten free, soy free option)
1 can (15oz) chick peas, drained
1.5 stalks celery (1 if you want it a little less crunchy)
½ green onion (only the white part)
4 small pickles (I love the Maille ones!)
1 clove garlic
1 Tbsp pickle juice
4 Tbsp or ¼ cup dijon mustard
4 Tbsp or ¼ cup vegan mayo (for soy-free you could make your own mayo, or sub in something like avocado)
Freshly cracked black pepper to taste
Using a strainer, rinse chick peas well. Using food processor, process chick peas until no chick peas are left whole (approx 5-10 seconds). If you don’t have a food processor, you can go at this with a potato masher until mostly all of the chickpeas are smashed.
Empty mashed chick peas into a large bowl. Process the white part of the green onion, garlic, celery and pickles for a few seconds, until well chopped, but still chunky enough that the celery will offer some crunch. Add this to the chick peas. Add remaining ingredients and mix well.
Store in a tightly sealed glass or plastic container in the refrigerator. Use within 3-4 days. Nom on a sammie or a salad, or throw it in a bowl and scoop with some Crudités. Yeaaah!