Chickpea Salad

My new favourite lunch! I have been making this vegan chickpea salad for the past few weeks it is so creamy and flavourful, you would not even know it is chickpeas!

This vegan chickpea salad recipe was inspired by From My Bowl and Oh She Glows Chickpea salad.

Serve with: Crackers (I love Ryvita rye crackers), Wraps or bread (I love Ezekiel brand)

Chickpea Salad

 

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Prep time

15 mins

Total time

15 mins

 

Creamy chickpea salad, with crunchy celery, slivered almonds, dill, green onion and dill pickles. Perfect for salad, wraps or sandwiches.

Recipe type: Lunch

Serves: 4

Ingredients

• Cashew Cream: (Sub Vegan Mayo)
• 1 Cup Cashews (soaked)
• ½ cup water (more if needed to blend)
• 1 tsp lemon juice
• 1 tsp vinegar (or apple cider vinegar)
• 14oz Can of chickpeas
• 2 stalks of celery
• Juice of 1 lemon
• ½ of bell pepper
• 1-2 Dill Pickles
• 1 Tbsp dijon mustard
• ½ cup silvered almonds
• Dill to taste (~2 tsp)
• Green onion to taste
• Parsley (optional) (~2 tsp)
• Salt and Pepper

Instructions

1. First make cashew cream, add all ingredients to a blender and blend until smooth. Add more water if necessary.
2. Drain and rinse your chickpeas. Use a fork or a potato masher to mash the chickpeas. I like to leave some whole chickpeas.
3. Add in lemon juice, celery, dijon and peppers, then stir in the cashew cream. Then add herbs, almond and salt and pepper.
4. Serve in a wrap, sandwich, cracker or salad. Add extra romaine, pickles, cucumber and mustard to wraps and sandwiches!

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