Chickpea Salad

vegan, gluten-free, grain-free, soy-free (potentially), nut-free

Adapted from Angela Liddon's recipe on OhSheGlows.com

Perfect for a hot day, this chickpea salad tastes similar to chicken salad, but has all the nutrition of the world's most widely consumed bean! The texture of mashed chickpeas is also very similar to flaked chicken, and there are plenty of crunchy veggies in this dish to keep it interesting. This salad can be served on a bed of lettuce, on a sandwich, or with crackers, and it packs well for a potluck or picnic.

Serves: 3 / Active time: 20 minutes

Ingredients:

• 1 (15-ounce/425 grams) can chickpeas, drained and rinsed
• 2 stalks celery, finely chopped
• 3 green onions, thinly sliced (optional)
• 1/4 cup finely chopped dill pickle
• 1/4 cup finely chopped red bell pepper
• 3 tablespoons vegan mayonnaise*
• 1 clove garlic, minced (optional)** OR 1/4 cup dried cranberries (optional)
• 1 1/2 teaspoons yellow mustard
• 1 1/2 to 3 teaspoons fresh lemon juice, to taste
• 1/4 teaspoon fine sea salt, or to taste
• Freshly ground black pepper
• 1/4 cup chopped pecans (optional)

Directions:

1. In a large bowl, mash the chickpeas with a potato masher or fork until flaked in texture.
2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic/cranberries until combined.
3. Now, stir in the mustard, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste. Add pecans just before serving.
4. Serve with toasted bread, crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!

*There are many egg-less vegan mayonaises to choose from these days (Vegenaise, Just Mayo, Earth Balance, even Hellman's makes a vegan version now) including soy-free versions if you're looking for a soy-free option.
**I've tried this both with and without garlic, and I think it keeps a little better without the garlic since raw garlic can get overpowering the longer it sits. For a sweeter, less pungent flavor, add dried cranberries instead of garlic.