Chickpea "Chicken" Salad

Ingredients

• 1 15oz can canned chickpeas (garbanzo beans) (drained and rinsed)
• 1/2 cup celery (minced)
• 1/4 cup pickles (minced (spears, slices, or cornichons))
• 1/4 cup shallot or onion (minced (red onion or green onion work too))
• 1/2 cup vegan mayonnaise (or regular mayo)
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp fresh dill (minced (or 1 tbsp dried dill))
• salt (to taste)
• black pepper (to taste)
• 2 tbsp nutritional yeast
• 1 tbsp ground flaxseed

Instructions

1. 1

   Drain and rinse the canned chickpeas and add them to a large bowl.

2. 2

   Use the back of a fork or a potato masher to mash the chickpeas. Mash nearly all of them, but feel free to leave some whole or chunky if you prefer. Don't worry about the peels that pull away — they won't be noticeable in the final salad.

3. 3

   Add the minced shallot or onion, minced celery, minced pickles, fresh dill, vegan mayo, Dijon mustard, lemon juice, salt, and pepper to the mashed chickpeas.

4. 4

   Mix all ingredients well to combine, ensuring the crunchy ingredients are evenly distributed throughout.

5. 5

   Serve immediately or store in the refrigerator for up to 5 days for meal prep.

• 

  Walnut Brownies - Fudgy Chocolate

  45 minAmerican
• 

  Peanut Butter Miso Ramen

  20 minAmerican
• 

  Plant-Based Lentil & Oat Loaf

  70 minAmerican
• 

  Fudgy & Cakey Brownies

  60 minAmerican