Chickpea salad
Print Recipe
Serves: 4
Ingredients
- 1 can chickpeas, drained, rinsed
- 1/4 cup celery, diced
- 2 tbsp sweet onion, diced
- 2 tbsp bread and butter pickles, diced
- 2 tbsp Vegenaise (or your favorite mayo)
- 1 tsp tarragon leaves
- salt and pepper to taste
- wraps or rolls, lettuce, for assembling
Directions
- Mash the chickpeas until there are no whole chickpeas. I usually toss the chickpeas in a food processor and pulse until desired texture is reached.
- Combine all ingredients in a large mixing bowl and mix well. Serve on a wrap or roll with some lettuce. Or scoop onto a salad to make your salad more filling.
Note: Sometimes I replace the pickles with dried cranberries or fresh red grapes.
*The original recipe first appeared on my vegan food blog.
