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If you had a big Easter feast last night, you may be looking for something a bit lighter for lunch today. This recipe for chickpea salad makes a delicious sandwich. Think tuna salad, but vegetarian. I served it on a bagel, but you could use any bread or put it on top of salad greens. My husband and I both really liked it and I can see that this will become a staple at the cottage this summer when vegetarian guests come for lunch.
Don't put the chickpeas into a food processor because they will be too finely chopped. The uneven texture that you get by mashing them with a fork is what you want. This recipe is infinity adaptable. You can use cilantro instead of parsley, add some hot peppers, use whatever is in your cupboard. If you use a mayonnaise substitute, it is vegan. Chickpea Salad
Serves 4
2 cups cooked chickpeas (or one 15 oz can)
2 tbsp minced red onion
1 rib celery, finely diced
1 medium carrot, peeled and grated
4 tbsp mayonnaise or Vegenaise
4 tsp dried oregano
1 tsp fresh parsley, finely chopped
1/2 tsp scallions, chopped
3/4 tsp tamari
freshly ground pepper to taste
1. Min a mixing bowl, mash the chickpeas with a fork. Add the remaining ingredients and mix until incorporated.
From Growing Healthy Families by the Holistic Moms' Network (2008, HMN)
Difficulty Level: Easy
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