Chickpeas are my number one favorite legume. They’re so versatile. They can be a snack, dip, salad, sandwich filler, side, or main dish. Boiled, baked, fried, mashed, whole, hot, warm, or cold, they rock anyway they’re prepared.
I’m gearing up for a road trip, so I’m planning to make a big batch of chickpea salad for lunches and snack times. This recipe keeps very well. There’s no way I’ll grow tired of eating it. It’s just too good!
By March 6, 2013Published:
- Yield: 8 Servings
- Prep: 10 mins
Use this salad on a bed of greens or as a wrap/sandwich filler.
- 4 cups chickpeas, cooked unsalted drained
- 3 large celery stalks diced
- 1/4 cup yellow onion finely diced
- 1/4 cup bread-n-butter pickles diced
- 1/4 cup vegenaise, reduced-fat
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons roasted seaweed sheet finely shredded, or ground
- 1 1/2 teaspoons fresh lemon juice
- In a large mixing bowl, coarsely mash beans.
- Add all the remaining ingredients, then mix well. Give it a taste if you like more onion or pickles.
(The roasted seaweed will not be prominent until the salad has been set aside for awhile. Don't be tempted to add more until you've tasted it after an hour or later.)
- Eat right away or allow flavors to marry up in the fridge for at least an hour. Salad is even better if you can wait several hours later or the next day.
- Keeps well in the fridge up to 1 week.
- Course: Main Dish