ABOUT THE RECIPE:
I love making vegan salads out of chickpeas. This Yummy Chickpea Salad can take the place of a chicken-style spread too! This satisfying recipe is from our fun and fabulous “Lunch Bunch” show in Season Two of Jazzy Vegetarian.
Makes 2 to 3 servings
1 can (15 to 16 ounces) chickpeas (garbanzo beans), rinsed well and drained
1 cup minced celery, with leaves
11/2 tablespoons fresh chopped parsley
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon capers, drained, rinsed and minced
½ cup chopped walnuts
3 to 4 tablespoons vegan mayonnaise or unsweetened vegan yogurt, plus more as needed
Put the chickpeas into a medium-sized mixing bowl and mash them up using a potato masher or large fork. Add the celery, parsley, salt and cayenne pepper and continue mashing to thoroughly combine. Stir in the capers and walnuts.
Add the vegan mayonnaise 1 tablespoon at a time and mix it in with a large spoon, until desired consistency is reached.
Chill for 2 to 6 hours. Serve as a yummy sandwich spread, or serve on a bed of greens, as a main dish luncheon salad.