Chickpea Salad
So there's tuna salad, and egg salad, and hummus (not a salad). I decided to make chickpea salad. Think of tuna salad but with chickpeas instead (sort of). I kept it vegan by using tahini instead of mayo. Also, it gives a nuttier flavor to the dish. I made a sauce / dressing out of tahini, lemon juice and olive oil. Then I mashed some of the chickpeas to create the same texture-ish of tuna salad. The fresh herbs and lemon juice are what make it "just right."
Equipment
- medium bowl
- masher
- fine tooth grater https://amzn.to/46qe103 **
Ingredients
- 15 oz can organic chickpeas https://amzn.to/3PTxrU5 **
- 3 tbs organic tahini
- 3 tbs organic olive oil
- 2 cloves of garlic grated
- 1/2 lemon juiced
- 1 organic carrot peel and dice
- 1/4 cup red onion fine dice
- 2 tbs chives
- 1 tbs organic fresh dill divided
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/4 tsp fresh cracked black pepper
Instructions
- In a medium bowl combine the tahini, juice of 1/2 a lemon, olive oil, and grated garlic, salt and pepper. Add the chickpeas and mash until chunky. Add the carrots, onions, chives and 1/2 the dill. Mix to combine. Place in a serving bowl and garnish with remaining dill.
Notes
To serve, you can eat this with chips as an appetizer or as sandwich.
** Amazon Affiliate- I may receive compensation.