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Chickpea Salad or Sandwich Spread Recipe

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This recipe for Chickpea Salad or Sandwich Spread is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15-oz can chickpeas (garbanzo beans), drained and rinsed
½ cup carrots, shredded (about 2 medium carrots)
½ cup celery, finely chopped (1 large or 2 average-size stalks)
3 tablespoons lemon juice (from about 1 lemon)
2 tablespoons vegan mayonnaise, or as desired
2 tablespoons chives or scallion, finely chopped
1 tablespoon sweet pickle relish, or more, to taste
1 tablespoon nutritional yeast, optional but highly recommended
1 to 2 tablespoons minced fresh dill or 1 to 2 teaspoons dried, to taste
¼ to ½ teaspoon sea salt (or to taste, optional, see Not
Directions:
Directions:
Mash chickpeas in a bowl with a potato masher until there are no whole chickpeas left. A potato masher works best but if you don’t have one, you can use a fork (or for the totally lazy, place the chickpeas in a food processor and pulse on and off until finely chopped).
Combine the mashed chickpeas with the remaining ingredients and mix together.
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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