You know the old saying, "Opinions are like a**holes; everybody's got one"? Well, chickpea salad recipes are to vegans like opinions: everyone has their favorite way to make it. I decided this week to come up with my own and I've gotta say... I kinda killed it!
In my pre-gan days I loved tuna salad from a certain deli in Tucson. One of my friends who worked there said that the secret to really good tuna salad is fresh dill. Since then I've been using fresh dill in everything I can sneak it into, I adore it! It is one herb that doesn't get enough love, so I knew it would definitely make it into my chickpea salad. I also like a lot of crunch in recipes like this, so I used celery, green onion, and (the dark horse ingredient) diced red pepper. I love the way the peppers burst in your mouth with each bite, they really add an unexpected flavor here. Finish it up with some fresh lemon, vegan mayo, salt and pepper and layer it on toasted multigrain bread with tomato and lettuce. SO GOOD.
I'll let Johnny's words speak for themselves: "Next time you make this, don't change ANYTHING." "You have to blog about this." "This is one of the best sandwiches I've ever had!" Oh, and we ate this for dinner two nights in a row. Unprecedented in our household! I served it the first night with a simple vegetable soup and the second night with roasted sweet potatoes. I had a ton of leftover cilantro in the fridge, so I made a cilantro pesto to go with the potatoes. Stayed tuned for that recipe in my next post!
Zesty Chickpea Salad
Serves 6-8
2 cans organic chickpeas, drained and rinsed
2 stalks celery, thinly sliced
2 green onions, thinly sliced
1 red pepper, seeded and diced
2 tbsp fresh dill, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp fresh lemon juice
5 tbsp vegan mayo
In a large bowl, mash the chickpeas until they are nearly all broken up, leaving a few whole. Add in all other ingredients and stir to combine. It's as simple as that!
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