I’ve been asked a ridiculous amount of times to post a recipe for chickpea salad… and of course, with the help of Marlowe, things happen at their own slow pace around here. Well here it is… FINALLY… a really simple delicious chickpea salad. This isn’t something I’ve invited or created, I’ve seen it a variety places, made a variety of ways… but this combination of dressing I’m making is for sure my favorite. Like most recipes posted, you can add or subtract items to create something more your own style.
This is for a smaller amount, double, triple, or quadruple as necessary….
one can chickpeas, rinsed.
half (sweet or red) onion, small diced.
two small carrots/one large carrot, shredded
(optional) one celery stalk, small diced
Smash chickpeas. I like to leave a few bigger pieces, but you can smash it all down if you’d prefer. Set aside.
One part vegenaise to one part plain yogurt (I use soy) (probably about 1/2 a cup of each)
1.5 tablespoon lemon juice
1 tablespoon apple cider vinegar
(optional) squirt of stone ground mustard or german mustard
(optional) kelp granules
Mix dressing. I like things more on the acidic side, so taste as you make it and decide if you need more or less lemon/vinegar.
Combine everything and let sit for at least an hour before serving.
How easy is that? Perfect on toast, in a sandwich, as a cracker dip, or topped on a pile of greens!