Chickpea Salad

I can’t believe this vegan egg salad is really chickpea salad and is a hit for brunch and lunch plans. It even does a great job at topping green salads or you can place it on some bread with onions, tomatoes and eat it as a sandwich or open-faced! Sometimes we use some nice romaine leaves, kale leaves or chard and make little wraps! 

Many plant-based or vegan peeps will crave an egg salad like their mommas used to make. It seems like every family has its own add-in. Some like parsley, some like dill and some like tomato. Feel free to get creative and make it like mamma used to!

Chickpea Salad

Ingredients:

• 1 can or 1.5 cups of cooked chickpeas, drained and rinsed
• 2 celery stalk diced small
• 3-4 Tbsp. of red onion diced small (or use green onion or any onion you like)
• 2-3 Tbsp. vegan mayo or mustard of your choice (use yellow mustard for a mild flavour or use brown/Sweet with Heat for a bit more kick!
• Salt and pepper to taste (using black salt, which is actually a pink colour, gives it an eggy flavour…you can find this in most Indian grocery stores and health food stores)

Directions:

• Smash the chickpeas with a potato masher or a fork until it looks like chopped egg salad or pulse in a food processor
• Add in the rest of the ingredients and mix
• Serve on a salad, in a sandwich or however you like!

Enjoy!

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~ Plant Trainers