This chickpea salad is simple to make and tastes delicious. It’s perfect for sandwiches on sprouted grain bread, in a wrap with greens and other veggies, or used to dip pretzels or crackers in.
A while back, I discovered Egg-less Salad and fell in love with it. It was relatively easy to make, but since it used my blender that I use every day for smoothies, I stopped making it.
This chickpea salad recipe is just as good, if not better. I see it as progress. If I can figure out how to make a recipe taste the same or better with less time and more efficiency, I consider that a huge win.
For some, the skin on chickpeas makes the digestion process harder, and even sometimes uncomfortable. For others, it doesn’t make a difference. If you don’t know which works better for you, try both.
De-skinning the chickpeas is somewhat of a boring task, but it doesn’t take long, and to me, it’s always worth doing because it makes the texture in the end product better and the digestion process thereafter, better as well.
Eat Real Shit recommendation: enjoy this salad between two yummy slices of Dave’s Killer Bread – sprouted or whole grain!
Like vegan egg salad – without the egg!
- 1 12oz Garbanzo Beans or chickpeas
- 2 tbsp Mayo vegan
- 1/8-1/4 cup Dill Pickles
- 1/2 tsp Black Pepper ground
- 1/2 tsp Paprika ground
- 1/2 tsp Turmeric ground
- 1/2 tsp Sea Salt
- 1/2 tsp Garlic Powder
De-skin chickpeas by pouring into a colander, rinsing, and lightly pinching individual beans between the index and thumb finger. The skin should slide off nicely. Place de-skinned beans in to a separate, medium sized, mixing bowl.
Add mayo and begin to stir and mash with a fork. You want it to be mashed with some chunks.
Continue to stir to mix the mayo evenly.
Add diced dill pickles, salt, pepper, paprika, turmeric, and garlic powder.
Mix and stir until coated evenly.
Leftovers can be saved in the fridge.