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Chickpea Salad

Cassandra Carillo
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
Course Main Course
Cuisine American
Servings 1

Equipment

  • Blender or Bullet

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

Instructions
 

  • Drain chickpeas and pulse in a blender or bullet. Leave mostly chunky like a chicken salad would be.
  • Mix in mayo and basic seasonings. Add the turmeric and black pepper OR the spicy seasonings depending on the version you are making.
  • 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!
Keyword chickpea, dairy-free, salad, summer dish, vegan, vegetarian