I’ve been craving this recipe since last weekend when we were at my parents’ house and my Dad agreed that packaged lunchmeat is icky, but “what am I supposed to eat for lunch?”. This was the first thing that came to mind as something he might like instead, and I had planned to make it and bring him a sample today, but of course when I was at the store the other day chickpeas were the one item I forgot.
So now I’m enjoying it all by myself. Friday night, Nathan went to a friend’s, Jane is sleeping, and I don’t feel the least bit lame for planning to go to bed early. Looks like I really have come to accept this parent lifestyle.
Anyway, this salad is awesome. Very easy, very cheap, and easily customizable, hence my lack of specific measurements. Really all you need is the chickpeas, a crunchy veggie, mayo, and some spices. Otherwise, you can make is as healthy (lots of veggies, less mayo), creamy, salty, or spicy as you want.
I had mine in a salad over some spinach, but of course in a wrap or sandwich would be great too.
Vegan Chickpea “Chicken” Salad Recipe
- 1 15 oz. can chickpeas (about 2 1/2 cups)
- 2 large celery stalks, diced
- 1/4 cup sweet onion, diced
- 1 big pickle, diced
- 2 big spoonfuls vegan mayonnaise (I use Vegenaise but have heard Earth Balance is very good also).
- 1 big spoonful tahini (I was running out of mayo and thought this would be a good sub, but you can use all mayo too!)
-1 T nutritional yeast
- few shakes garlic powder
- few shakes mustard powder
- little shake cayenne
- salt & pepper to taste
Directions:
1. Drain & rinse chickpeas, then put in pot with water and boil for about 15 minutes, so they’re soft & easy to mash.
2. Chop veggies, mix in mayo & spices.
3. Drain warm chickpeas again and mash in pot with potato masher or fork, then mix in with veggies & mayo.
-K
P.s. I have to include some baby updates too. Jane has learned how to “hug” and it is so, so sweet. You’ll say “Janey give Mama a hug!” and she’ll lay her head down sideways on your chest. She’s never been a cuddler so it’s really extra sweet =). Also, my parents gave us their piano (which really hasn’t been used since I moved out a decade ago) and we finally got it moved to our house… I haven’t played much at all, but Jane does every day:
My daughter & I like this:
http://smittenkitchen.com/2009/01/smashed-chickpea-salad/
Sounds really yummy! We do a Crabby Patty ala Vegan Dad but the fat and calories are much for me these days. Can’t wait to try it!
And look at Jane go! So adorable!
The rule at our house is that the piano stays open at all times unless people are trying to sleep. The girls are welcome to play with it as much as they want (as long as they treat it respectfully of course) and so Fionnuala is always crawling up on the bench and testing out the keys. Sometimes she even sings along. : )
Oo that sounds yummy. Kind of at a loss for what to do for mayonaise though. I don’t like “real” mayo, but my favorite vegan mayo I can’t eat anymore because of the soy allergy. I suppose I should try making the vegan version with almond milk or something, see how that tastes. Mayo experiments here we come…
Yesterday I saw a soy free version of Vegenaise at the Fresh Market.
Oh that sounds GOOD. I’m always at a major loss for lunch options, so I’ll def try that! Tho…I can’t lie, will probably use real mayo
Don’t likey the meat, but can’t quite give that up yet…
Give either Vegenaise or Earth Balance a try, you probably can’t even tell the difference! Definitely an easier sub than like, trying to pretend a Boca burger is a real burger =).
This recipe looks delicious. I’ve missed chicken salad, more specifically a spicy chicken salad I used to made and eat with crackers. I’ll have to try this soon.