This is my favorite go-to chickpea salad, and I use the term salad loosely here. There are so many ways this salad can make your life easier. It can be a great dish to take to a summer BBQ, potluck, or just share with friends. It can be eaten alone, over a bed of greens, as a sandwich, the possibilities are endless. I always have some of this salad ready made in my refrigerator for easy access.
This salad is really the whole food plant based vegan answer to tuna salad, sometimes called no tuna salad. There are several recipes with slight variations out there but they all have A LOT of ingredients. I’m always short on time so I have modified it to taste great with only 4 ingredients (plus the chickpeas). The great thing about this salad too is that there are so many ways you can modify it slightly to get a whole new taste. Try different spices, spice it up any way you like! It is that versatile! This is just the basic recipe to get you started.
So let’s get cooking!
First, you must cook the chickpeas or use a can of precooked chickpeas, either way, will work just fine. Just don’t forget to save the Aquafaba! That’s the juice in the can or after cooking that is left over. It is so useful! More posts to come on this! But if you want to know how to make chickpeas AND Aquafaba in the instant pot, I explain it all HERE.
Ok, so you have your chickpeas! What’s next?
I add these 4 ingredients:
- Chopped Celery – approximately 2 cups
- Lemon Juice – 2 Tablespoons
- Dijon Mustard (but any type of mustard will do) – 2 Tablespoons
- Dill – 1/2 teaspoon
You may even already have all these ingredients in the house!
First, mash the chickpeas as much as you like. I usually pop them in the Vitamix with the lemon juice for 2 pulses and that’s all it takes but they are also very easy to mash with a fork. You could even leave the chickpeas whole. It’s really up to you.
So, the chickpeas are mashed (or not), add the chopped celery. I usually add equal amounts chickpeas and celery because I like a salad with a good crunch. Once the chickpeas and celery are in the same dish, this is where I would add the remaining ingredients, mustard, lemon juice, and dill. Sometimes I add 1/2 teaspoon of All Purpose Seasoning also if I want to add a little extra flavor. I like the Frontier Co-op brand.
At this point, just mix with a utensil and you are ready to serve. It usually keeps in the refrigerator for 4-5 days.
Now I will admit, it does not photograph well, but it is really worth a try. It is so simple to make and you will not be disappointed!
Leave a comment below if you have a chance to make this salad and let me know what you think!