A Chickpea Salad Sandwich Spread
A recipe that is vegan, gluten free, simple, uses simple ingredients, packed with protein and flavor!
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
Instructions
- Add the chickpeas to a large bowl with water and soak over night.
- The next day - Drain, rinse, and cook the chickpeas to the package directions with baking soda.
- After the chickpeas are cooked, rinse with cold water, place in a large bowl and mash them up with a potato masher, set aside.
- Clean and chop up the celery, carrots and add to the bowl of the chickpeas.
- Add your seasoning - garlic, onion, salt and pepper.
- Continue by adding the vegan mayo, add a 1/2 cup at a time, and stir.
- I do like my chickpea salad to be more moist, but some like it a little more dry.
- This is why I suggest adding a 1/2 cup at a time, until you get to the consistency you prefer.
- Mix well and place into refrigerator until ready to serve.
How to serve this chickpea spread
- This is a great spread for a super quick and easy sandwich for work or school.
- It also goes great on a bed of lettuce as a salad.
- 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.