One day a few weeks ago, I was searching for a new sandwich filler. I'd read recipes previously where people were making a vegan tuna salad type of recipe from chickpeas and decided to try it. I was wowed from the first bite and it has become a favorite. It is tasty in a sandwich as well as a cracker topper.
The original recipe I tried was from the Apron Archives and can be found at this ----> LINK. I have modified it a bit to suit our tastes (less celery, added dill pickles and substituted Veganaise instead of real mayonaise).
'TUNA' CHICKPEA SALAD
1 - 15 oz can Chickpeas/Garbanzo Beans, drained and rinsed
1/2 Cup Celery, chopped fine
1/4-1/2 Cup Red Onion, minced
2 Tbsp Veganaise, OR 1/2 smash Avocado OR 2 Tbsp Hummus
2 Tbsp Spicy Brown Mustard
2 Tbsp Dill Pickles, minced (or dill relish)
sprinkle of fresh ground pepper
1. Place drained chickpeas in a medium bowl and mash with a fork until broken. Stir to find any remaining whole chickpeas and mash them as well.
|(mashed chickpea, onion and celery mixture)|
3. To the chickpea/veggie mixture add the Veganaise, mustard, black pepper and pickles (or dill relish) and mix thoroughly. Add salt and additional pepper to taste.
Place chickpea salad on a bed of greens or make into a yummy sandwich. Leftovers can be refrigerated and are fine the next day.
* I have also made this substituting chopped green onion in place of the red onion and it works well.
|(Sandwich of light dill rye bread spread with vegan cream cheese topped with chickpea salad and sprouts)|
- Au Revoir
"I don't like food that is too carefully arranged; it makes me think the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting." - Andy Rooney