Lunch Simplicity

Chickpea Salad

I'm not going to talk a whole lot about this recipe. It's simple, it's delicious, and it makes a great light and refreshing summer meal. I enjoy it on top of a big salad in lieu of dressing, on toast or in a pita. In college I used to eat this on toast all the time - I love the creamy textures of the salad atop nice crunchy toast. It's basically a vegan version of chicken or tuna salad, but so much healthier for you! It's simple to throw together, and keeps well in the fridge for 4-5 days. Feel free to adjust the spices to your tastes, and see what you come up with :)

Chickpea Salad

2 - 15oz can chickpeas, drained and rinsed*
2 celery stalks, cut into 2" chunks*
2 carrots, cut into 2" chunks*
1/4 of a small onion very small dice (optional)
1/2-1 tsp garlic powder
2-3 TBS vegan mayonnaise (I used this fabulous tofu-cashew mayo from Fat Free Vegan Kitchen)
1-2 TBS whole grain mustard
4 TBS sweet relish (optional)
1/4 tsp seasoned salt

In a food processor, pulse the celery and carrots until they are finely chopped. Add the chickpeas and process until they begin to break up and become creamy, with just a few large pieces remaining.

*If you don't want to use a food processor, just finely dice the celery, grate the carrots, and mash the chickpeas with a potato masher.

 Pour the chickpea/celery/carrot mixture into a medium sized bowl, or glass storage container. Add remaining ingredients, mix, taste for seasoning, and eat! So easy!