Creamy Chickpea Salad Recipe
Now that the warmer weather is here I'm constantly craving salads. This one is light, but creamy and loaded with flavor. It's the dish my non-vegan friends request the most and it's my go to for potlucks, picnics and pool parties. Serve it on mini sandwiches, with crispy flax or brown rice crackers, or pile it high on bell pepper wedges and cucumber slices. You really can't go wrong.
2 cans of organic chickpeas, rinsed and drained
8-10 fresh sage leaves (rosemary is good too)
1/4 teaspoon pink himalayan sea salt
4 stalks of celery, thinly sliced
1/2 cup of vegan mayo
1 tablespoon vegan Dijon mustard
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup of sliced almonds or chopped walnuts (optional)
1/2 cup of sliced grapes or 1/4 cup of unsweetened dried cranberries
Add chickpeas, sage, and sea salt to your food processor. Pulse until crumbly. You can leave chunks for a more "chicken" salad like texture or pulse longer for a smoother consistency.
Scoop your chickpea mixture into a large glass bowl and add the remaining ingredients. Mix well. I think it's best chilled so I like to put it in the fridge for a few hours before serving. I recommend doubling the recipe because this salad is good on everything, including salad, and it goes quickly.