ABOUT THE RECIPE:
Reminiscent of chicken salad, this delightful chickpea dish stands in perfectly as a vegan version of a much-loved classic. You may be surprised at how much this salad resembles the real thing!
MAKES 2 TO 4 SERVINGS
INGREDIENTS:
1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
1 cup minced celery with leaves (about 2 medium celery stalks)
1½ to 2 tablespoons chopped fresh flat-leaf parsley
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon capers, drained, rinsed, and minced
1/2 cup chopped walnuts (optional)
3 to 4 tablespoons vegan mayonnaise or plain vegan yogurt, plus more as needed
INSTRUCTIONS:
Put the chickpeas in a medium bowl and mash them using a potato masher or a large fork. Add the celery, parsley, salt, and cayenne pepper and continue mashing to combine. Stir in the capers and walnuts. Stir in the vegan mayonnaise or vegan yogurt, 1 tablespoon at a time, to achieve the desired consistency.
Refrigerate for 2 to 6 hours. This recipe makes a great as a sandwich spread, or serve it on a bed of greens for a delicious, main-dish luncheon salad.
Ingredients
Directions
ABOUT THE RECIPE:
Reminiscent of chicken salad, this delightful chickpea dish stands in perfectly as a vegan version of a much-loved classic. You may be surprised at how much this salad resembles the real thing!
MAKES 2 TO 4 SERVINGS
INGREDIENTS:
1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
1 cup minced celery with leaves (about 2 medium celery stalks)
1½ to 2 tablespoons chopped fresh flat-leaf parsley
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon capers, drained, rinsed, and minced
1/2 cup chopped walnuts (optional)
3 to 4 tablespoons vegan mayonnaise or plain vegan yogurt, plus more as needed
INSTRUCTIONS:
Put the chickpeas in a medium bowl and mash them using a potato masher or a large fork. Add the celery, parsley, salt, and cayenne pepper and continue mashing to combine. Stir in the capers and walnuts. Stir in the vegan mayonnaise or vegan yogurt, 1 tablespoon at a time, to achieve the desired consistency.
Refrigerate for 2 to 6 hours. This recipe makes a great as a sandwich spread, or serve it on a bed of greens for a delicious, main-dish luncheon salad.
