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This particular type of chickpea salad reminds me of a tuna salad and makes a wonderful vegan alternative. What’s more, it’s a great way to use up chickpeas instead of turning them into hummus or putting them in a stew. This salad only requires a handful of ingredients and can be used to spread on bread or as an accompaniment to a variety of dishes. I can totally picture it with roast potatoes and smoked tofu. Delicious!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Empty the chickpeas into a bowl, roughly mash with a fork. Add the mayonnaise, mustard, lemon zest and juice, parsley and capers, mix and season with salt.
|Serve:||Serve the chickpea salad on bread or crispbread and garnish with a little lemon zest.|
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