Creamy & Delicious Vegan Chickpea Salad - No Mayo Needed! 🥑
Ingredients:
1 can (15 oz / 425g) Chickpeas, rinsed and drained
1/3 cup (50g) Finely Chopped Celery
1/4 cup (40g) Finely Chopped Red Onion
1/4 cup (15g) Fresh Dill or Parsley, chopped
1/4 cup (60g) Tahini (Sesame Seed Paste)
2 tablespoons (30ml) Fresh Lemon Juice
1 tablespoon (15ml) Dijon Mustard
1-2 tablespoons (15-30ml) Water (to thin if needed)
1/2 teaspoon Garlic Powder (optional)
Salt and Black Pepper to taste
Optional additions: Chopped pickles or relish, sunflower seeds, capers
Directions:
1. Mash Chickpeas: In a medium bowl, add the rinsed and drained chickpeas. Mash them using a fork or potato masher until mostly broken down but still slightly chunky for texture.
2. Add Veggies & Herbs: Add the finely chopped celery, red onion, and fresh dill or parsley to the mashed chickpeas.
3. Make Dressing Base: In a small separate bowl, whisk together the tahini, lemon juice, and Dijon mustard. Add garlic powder if using.
4. Combine and Mix: Pour the tahini dressing over the chickpea mixture. Stir well to combine everything evenly. If the mixture seems too thick, add water one tablespoon at a time until desired consistency is reached.
5. Season: Season generously with salt and black pepper to taste. Stir in any optional additions like pickles or sunflower seeds if desired.
6. Chill (Optional): For best flavor, cover and chill the chickpea salad in the refrigerator for at least 15-30 minutes.
7. Serve: Serve as a sandwich filling on gluten-free bread, in lettuce wraps, with crackers, or as a salad topper.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes | Calories per Serving: Approx. 200-250 | Number of Servings: 3-4
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