Chickpea Salad

From Anja Grommons

Looking for an easy and versatile protein-packed salad?

Try this vegan chickpea salad on a bed of greens, or sandwiched between lightly toasted bread!

Total Time: 10 Minutes
Servings: 4-5

INGREDIENTS ⁠⠀

1 can chickpeas, rinsed
3 tbsp vegan mayo or blended silken tofu
1 medium stalk celery, roughly chopped
2 tsp each: dried dill, onion powder, and garlic powder
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
1 tbsp nori or dulse flakes (optional)

INSTRUCTIONS

1. Add all ingredients to a food processor and pulse until well combined, scraping the sides occasionally. Do not over-process. The goal is not hummus-like consistency, but a more chunky texture.

Tip: If you don’t have a food processor, you can mash it up by hand. It will take longer if using a potato masher (or even a fork), but it will still turn out lovely. If you take this route, chop celery into extra small pieces and add to the mashed mixture toward the end.

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