This chickpea salad recipe is tremendous straightforward and utterly scrumptious; it takes solely about quarter-hour to make, and there are so some ways to serve it – as a sandwich, appetizer, or dolloped right into a lettuce leaf.
The trace of candy pickle relish actually offers this preparation an incredible taste! See strategies following the recipe.
Recipe contributed by Sharon Nazarian, from Big City Vegan. Images by Hannah Kaminsky.
Serving Ideas
Serve as a sandwich with toasted bread. Try it on whole wheat bread with sliced tomatoes and a bed of greens, like baby spinach, baby kale, or romaine lettuce.
Or make romaine lettuce boats! Just scoop some chickpea salad onto a romaine lettuce leaf – so tasty and refreshing.
This is also delicious served on whole grain crackers or stoneground tortilla chips. This is a great way to serve it up as an appetizer.
Quick Tip! Depending on what brand of chickpeas you use, you may or may not need to add additional salt. Some canned beans have more salt than others. You can buy no-salt added chickpeas for complete control over your sodium intake. You could also soak and cook your beans instead of buying canned. This requires a little extra work but can be more economical.
Explore more of VegKitchen’s Vegan sandwiches and wraps.
Recipe
Sharon’s Chickpea Salad or Sandwich Unfold
This chickpea salad recipe is tremendous straightforward and utterly scrumptious; it takes solely about quarter-hour to make, and there are such a lot of methods to serve it – as a sandwich, appetizer, or dolloped right into a lettuce leaf.
Servings: to 4
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Substances
- 15- oz can chickpeas garbanzo beans, drained and rinsed
- ½ cup carrots shredded (about 2 medium carrots)
- ½ cup celery finely chopped (1 giant or 2 average-size stalks)
- 3 tablespoons lemon juice from about 1 lemon
- 2 tablespoons vegan mayonnaise or as desired
- 2 tablespoons chives or scallion finely chopped
- 1 tablespoon sweet pickle relish or extra, to style
- 1 tablespoon nutritional yeast elective however extremely really useful
- 1 to 2 tablespoons minced contemporary dill or 1 to 2 teaspoons dried to style
- ¼ to ½ teaspoon sea salt or to style, elective, see Notice
Directions
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Mash chickpeas in a bowl with a potato masher till there aren’t any complete chickpeas left. A potato masher works greatest but when you do not have one, you need to use a fork (or for the completely lazy, place the chickpeas in a meals processor and pulse on and off till finely chopped).
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Mix the mashed chickpeas with the remaining components and blend collectively. Function steered under.
Vitamin (Estimate per Serving)
Energy: 216kcalCarbohydrates: 26gProtein: 9gFats: 9gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gSodium: 710mgPotassium: 390mgFiber: 8gSugar: 3gVitamin A: 3820IUVitamin C: 9mgCalcium: 67mgIron: 2mg
