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!
Recipe by:
Fanny Frey - fannythefoodie
Ingredients
for 4 person
| 1 tin |
chickpeas (approx. 420 g, rinsed, drained |
| 2 tbsp |
vegan mayonnaise substitute |
| 1 tsp |
mustard |
| ½ |
organic lemon, grated zest and the juice |
| 1 bunch |
parsley, finely chopped |
| 1 tsp |
capers, finely chopped |
| ½ tsp |
salt |
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.
Show complete recipe