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A Chick Pea Salad Sandwich Spread
Lisa

A Chickpea Salad Sandwich Spread

A recipe that is vegan, gluten free, simple, uses simple ingredients, packed with protein and flavor!
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Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Course: Appetizer, Salad, sandwich, vegan
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1 lb. package Dried Chickpeas
  • 1 Tbsp Baking Soda For cooking the chickpeas.
  • 3 Stalks Celery Chopped
  • 3 Large Carrots Chopped
  • 1 tsp Garlic Powder Or minced garlic.
  • 1 tsp Onion Powder
  • 1 Cup Vegan Mayo Alternative
  • Salt and Pepper to taste

Method
 

  1. Add the chickpeas to a large bowl with water and soak over night.
  2. The next day - Drain, rinse, and cook the chickpeas to the package directions with baking soda.
  3. After the chickpeas are cooked, rinse with cold water, place in a large bowl and mash them up with a potato masher, set aside.
  4. Clean and chop up the celery, carrots and add to the bowl of the chickpeas.
  5. Add your seasoning - garlic, onion, salt and pepper.
  6. Continue by adding the vegan mayo, add a 1/2 cup at a time, and stir.
  7. I do like my chickpea salad to be more moist, but some like it a little more dry.
  8. This is why I suggest adding a 1/2 cup at a time, until you get to the consistency you prefer.
  9. Mix well and place into refrigerator until ready to serve.
How to serve this chickpea spread
  1. This is a great spread for a super quick and easy sandwich for work or school.
  2. It also goes great on a bed of lettuce as a salad.
  3. Or try it as a dip for those chips and crackers.

Notes

TIP:  Add 1 Tbsp. of Baking Soda to the water when you start cooking your chickpeas.
In my experience, I have noticed a few thing when I add Baking Soda to the water.  It seems to help cook the chickpeas faster and the chickpeas soften up more.  I also notice that it seems to bring out a better taste to the chickpea, a almost sweeter taste.