Apr 17, 20212 min
As someone who has followed a plant based lifestyle for about four years now I have made quite a few chickpea salads in my time! It is a great replacement for a chicken or tuna salad sandwich and is so easy to take on the go. I actually prefer this version because it is a great way to get in protein, fiber, and some extra fruits & veggies. I have made many different variations before and this one turned out to be my absolute favorite. I will leave my tips for alterations below!
To make it more of a "chicken" salad...
Replace the apple with chopped cranberries.
Add a quarter of a finely diced red onion.
Do not add the seaweed.
Do not add the avocado.
Add 1/2 tsp garlic powder
Add 1/2 tsp onion powder.
To make it more of a "tuna" salad...
Do not add the apple.
Double the amount of seaweed.
Add in 1 tsp of dulse flakes.
Do not add the celery.
Crush the chickpeas really well.
Add only half of the avocado.
To make it more of a "egg" salad...
Do not add the celery or apple.
Add in 1/2 block of extra firm tofu, pressed, and diced.
Add 1/2 tsp of kala namak or black salt.
Or view my mushroom egg salad recipe.
Yield: 4 servings
Time: 5-10 minutes
Ingredients:
3 cups of rinsed & drained chickpeas
1 cup of hummus*
1/2 apple, finely diced
2 medium stalks of celery, finely diced
1 lemon's juice
2 tbsp apple cider vinegar
1 tsp dried dill
3 tbsp of chopped chives
1 mashed avocado
1/4 sheet of nori minced
*for the hummus I used Ithaca's Lemon Dill but a plain hummus will also work, just add an extra tbsp of lemon juice and 1/2 tsp of dill.
Directions:
Mash chickpeas with the back of a fork or roughly chop them and add to a large bowl then rough them up with a fork.
Add remaining ingredients and mix till everything is well combined.