Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise.
1 can (15oz)
Chickpeas, canned, drained
(drained and rinsed)
2 large stalk(s)
3 green onion (stem)
Green onion, scallion, ramp
1/4 cup chopped
Red bell pepper
(store-bought or homemade vegan)
1 1/2 tsp
(minced fresh; (optional))
1 1/2 tsp
((1 1/2 to 3); fresh; to taste)
(fine sea; or to taste)
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!
Quick Tips: I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers.
If you have a picnic or road trip in store you’ll be happy to know that it packs well.