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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromVegan Vittles cookbook by Jo Stepaniak and the people of the Farm Sancuary. Update:From a reviewers suggestion, I have addeed crushed toasted nori as an option-it gives it a nice from the sea flavor! Ingredients:
1 (15 ounce) can chickpeas, drained (about 1 3/4 cups) |
1/2 cup finely diced celery (i use the food processor) |
1/4 cup finely diced sweet onion (or green onion) |
2 tablespoons fresh lemon juice |
2 -3 tablespoons minced fresh parsley (sometimes i add a little fresh chopped dill) |
1 tablespoon vegan mayonnaise (or regular or if you wish to omit mayonnaise add 1 tbls. extra virgin olive oil) |
2 teaspoons brown mustard |
2 teaspoons well drained pickle relish (sweet or dill-your choice) |
1/4 teaspoon paprika (i used smoked paprika) |
crushed toasted nori (about 1/8-1/4 cup-optional) |
salt |
pepper |
Directions:
1. Coarsely chop the beans in a food processor, or mash well with a fork.
2. Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Add in crushed toasted nori sheets if using. Mix well.
3. Chill thoroughly before serving.
4. Stored in a covered container in the fridge, the salad will keep for up to 1 week.
5. Enjoy!
6. Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!
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