Chickpea Salad
make it a salad, then a sammie or a wrap, or a dip, or just spoon it right into your mouth. This chickpea salad has won over nearly every family member and friend (all not vegan) and is of course a winner in my book. So simple, fresh, and delightfully satisfying, especially in between a good piece of soft whole grain bread.
For the printer-friendly version with nutrition facts, click the following link Chickpea Salad
Chickpea Salad
Vegan, gluten-free (option), refined-oil free (option)
Recipe by Jentry Lee Hull
Yields 6-8 servings
Prep time: 15 minutes
Total time: 15 minutes
INGREDIENTS
2 (15oz) cans organic chickpeas, drained and thoroughly rinsed
1/2 bell pepper, seeded and roughly chopped
2 ribs celery, roughly chopped
2 carrots, roughly chopped
1 red onion, peeled and roughly chopped
1/3 cup raw unsalted sunflower seeds
1 small bunch fresh dill, roughly chopped
1 Meyer lemon, juiced
1 small orange, juiced
1/4 cup vegan mayo (sub with 1/3 cup smooth hummus*)
2 Tbsp dijon mustard
1/2-3/4 tsp pink salt
1/2 tsp paprika
Pinch of cayenne
Freshly ground pepper, to taste
Additional Ingredients
100% whole grain bread (I love Dave’s Killer Bread), whole grain tortilla, or gluten-free bread/tortilla
Romaine lettuce
Sliced pickles
METHOD
Rinse and drain chickpeas in a colander and shake to remove excess water.
Rinse and scrub all produce ingredients.
In a food processor, add chickpeas and pulse 2-5 times until chickpeas transform into flakey pieces (sort of like tuna).
Scrape down the sides, pulse again a couple times, then transfer flaked chickpeas into a mixing bowl.
In the same food processor (no need to clean), add roughly chopped bell peppers, celery, carrots, and red onion. Pulse the food processor 5-6 times, or until veggies are more finely diced.
Transfer veggies to the same mixing bowl as the flaked chickpeas.
In the same food processor (still no need to clean), add sunflower seeds and fresh dill. Pulse a couple of times until seeds and dill are finely diced.
Transfer mixture into bowl along with chickpeas and veggies.
In the large mixing bowl, add remaining ingredients to mixture. Stir and adjust seasonings to taste.
Make your Sammy!
Notes
If you don’t have a food processor, you can use a masher or large fork to press and manually flake your chickpeas. You can also finely dice and chop the veggies, dill, and sunflower seeds without using a food processor. Just make sure you are using a sharp knife and sturdy cutting board.
For a lower fat version: option to sub vegan mayo with creamy hummus. You may want to add more lemon juice or a splash of apple cider vinegar to up the brightness and tang.
