We are in high summer and hopefully all enjoying picnics, barbecues, and cookouts! Or maybe your kids are playing outside and it’s finally quiet in your house giving you ten minutes to whip up a delicious, nutritious lunch for yourself. I’ve got you covered with my super tasty version of Chickpea (no-egg) Salad. This recipe is easy, incredibly flavourful, versatile, and beyond satisfying. It is perfect for all summer outings, and it keeps well in the fridge for several days. My favourite way to eat it is piled on a slice of sourdough with crispy romaine and a few cherry tomatoes. DIVINE!
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Ingredients:1 400 grams (14-15 oz) tin of chickpeas60 grams (1/4 cup) vegan mayonnaise1 tsp Dijon mustard1 tsp whole grain mustard1 small shallot or scallion1 stalk celery1 pickle or a few capers3 Tbsp fresh parsley, dill or tarragonSalt and pepper to tasteInstructions:-Drain and rinse the chickpeas.-Roughly pulse the chickpeas 3-4 times in a food processor keeping them in large pieces.-Chop the shallot, celery, pickle, and parsley into very small chunks.-In a medium-sized bowl, mix together all ingredients. Season with salt and pepper according to your taste.-Serve as a sandwich filling or as a side dish.
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