Recently I have read a few Chickpea Salad recipes. They were mostly mock tuna salad recipes. To be honest tuna salad was never my favorite, but chicken salad that is a whole different story. I have to admit I was a little intrigued. How can you get the same flavor and mouth feel with chickpeas??? I was on a quest…
I have to admit I am doing a happy dance right now because I did it. I am really amazed at how this Chickpea Salad turned out, and on the first try. This will be a weekly staple in my house from now on. It actually took less time (10 minutes max.) to make then when I made chicken salad. I love WFPB eating.
- 1 can of chick peas/garbanzo beans, drained (reserve liquid – aquafaba), rinsed
- 2/3 c vegan mayo, divided, more for creamier texture
- 1/2 c dried cranberries, divided
- 1 tsp all-purpose seasoning
- 1 tbsp onion, dried, minced
- 1 tsp spicy brown mustard
- 1/8 tsp turmeric
- 1/4 c celery, diced
- 1 head of iceberg lettuce, broken into little nests
In a food processor combine: half the chick peas, half the vegan mayo, half the dried cranberries, all-purpose seasoning, dried onion, mustard and turmeric. Pulse about 5 times to combine the ingredients, yet it is still chunky.
Add remaining chickpeas and pulse about 3 times. Check for desired consistency. Transfer mixture to a sealable container. Mix in remaining ingredients and stir well. Taste for seasoning. Chill for at least 30 minutes.
Serve. Eat. Enjoy.
Note: Why save the aquafaba? It is great for baking. I made some blueberry muffins with this and it is amazing. It adds an incredible lightness, height and doming to your muffins. Check out the recipe on my blog. I promise you will not be disappointed.
Note 2: I used turmeric in this recipe, it gives you that hint of a curry flavor. To be honest I usually make my chicken salad, now, chick pea salad without. Both are delicious.