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Perfected Chickpea Salad
The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon
Jennifer brought this delicious vegan version of chicken salad to the summer 2017 potluck in Portland.
1 (15-ounce/425-g) can cooked chickpeas, drained and rinsed 2 stalks celery, finely chopped
3 green onions, thinly sliced
1⁄4 cup (60 mL) finely chopped dill pickle
1⁄4 cup (60 mL) finely chopped red bell pepper
2 to 3 tablespoons (30 to 45 mL) vegan mayonnaise
1 small clove garlic, minced
1 1⁄2 teaspoons (7 mL) yellow mustard
10 ml2 teaspoons (10 mL) minced fresh dill (optional)
1 1⁄2 to 3 teaspoons (7 to 15 mL) fresh lemon juice, to taste
1⁄4 teaspoon (1 mL) fine-grain sea salt, or to taste
Freshly ground black pepper
Lettuce leaves or gluten-free bread/wraps, for serving
1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.
2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
3. Stir in the mustard and dill (if using) and season with the lemon juice, salt, and black pepper, adjusting the quantities to taste.
4. Serve with toasted bread, on crackers, in a tortilla (use gluten-free if desired) or lettuce wrap, or on top of a basic leafy green salad.
If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise.