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Cassandra Carillo

Chickpea Salad

An alternative to a traditional chicken salad, which makes it vegan and vegetarian friendly with a swap of the mayo used.
Print Recipe
Prep Time 5 minutes
Servings: 1
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Basic chickpea salad
  • 150g Chickpeas (drained)
  • 15g Light Mayo Sub for a vegan mayo if needed. You can add more if needed.
  • Salt
  • Garlic Powder Can use crushed garlic instead
  • Onion Powder
Turmeric Chickpea Salad
  • Black pepper
  • Turmeric
Spicy Chickpea Salad
  • Cumin
  • Paprika
  • Cayenne pepper

Equipment

  • Blender or Bullet

Method
 

  1. Drain chickpeas and pulse in a blender or bullet. Leave mostly chunky like a chicken salad would be.
  2. Mix in mayo and basic seasonings. Add the turmeric and black pepper OR the spicy seasonings depending on the version you are making.
  3. Eat on a tortilla wrap, sweet pepper boats (pictured), toasted bagel or bread, with crackers, etc. The possibilities are endless.

Notes

**Macros will vary depending on amounts used, brands, and substitutions. 
Just the chickpea salad no toppings or other foods.
7p, 24c, 6f, 7g fiber
 
This would be a great summer appetizer as well!