This chickpea salad is crunchy, creamy, and colorful, and makes the perfect sandwich spread! It’s so good, I can just eat it with a spoon.
This is actually my version of Angela Liddon’s recipe, from her wonderful The Oh She Glows Cookbook. I omit the green onions and fresh garlic, but increase the red bell pepper, dill pickles, and fresh lemon juice for extra flavor. I also like to add lots of Italian parsley, plus swap in hummus instead of the vegan mayonnaise. It’s terrific topped with fresh spinach, thinly sliced English cucumbers, and ripe tomatoes, too.
Simple to prepare, and nicely portable to work or to a picnic, this one’s a keeper, and even gets thumbs-up from our non-vegan family members. Serve along with Red Cabbage and Mango Slaw for the perfect summertime lunch.
PERFECT CHICKPEA SALAD SANDWICH
1 15-ounce can chickpeas, drained and rinsed well
2 stalks celery, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup dill pickles, finely chopped
1/4 cup hummus
1 1/2 teaspoons yellow mustard
1 tablespoon fresh dill, minced (or 1 teaspoon dried dill)
handful fresh Italian parsley, minced (approximately 1/4 cup)
juice of 1 fresh lemon (3 to 4 tablespoons)
1/4 teaspoon kosher salt (or to taste)
freshly ground black pepper
whole grain pita pockets, or toasted Ezekiel muffins
In a large bowl, mash the chickpeas with a potato masher until flaky in texture.
Add the celery, bell pepper, pickles, hummus, mustard, dill, parsley, and lemon juice. Mix well. Sprinkle with salt and pepper, adjusting seasoning to taste.
Serve on toasted whole grain Ezekiel muffins, or in whole grain pita bread pockets.
(Adapted from The Oh She Glows Cookbook, by Angela Liddon)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen