Since I do not eat meat, chickpeas have become a staple in my diet. Just 1 cup of chickpeas has about 14 grams of protein and 12 grams of dietary fiber in just 1 cup...this statement is for all those who think that I must be on the verge of starvation and malnourished eating a plant-based diet. This recipe is so versatile that you will never become tired of making it! The options for the seasonings and the add-ins are endless!
The texture of the salad reminds me of a tuna or egg salad, so it is perfect for those who follow a vegan or vegetarian lifestyle. I like to prepare this salad on Sundays, as it will last the entire week, stored properly in the fridge. It is great between bread for a hearty and filling sandwich or is perfect over a salad with olive oil and lemon as the dressing!
1 can of chickpeas (garbanzo beans), rinsed & drained
1/2 cup walnuts, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/4 cup green apple, chopped
2 tbsp. dijon mustard
2 tbsp. vegan mayo (I used "Just Mayo")
Juice of 1 lemon
1/2 tsp of apple cider vinegar
1 & 1/2 tsp. cumin powder
1 tsp. cayenne pepper
1 & 1/2 tsp. paprika
Salt & pepper to taste
Drain and rinse the chickpeas and mash in a large bowl with either a fork or potato masher. Mash the chickpeas to your preference. I like to have about half of the mixture mashed as it gives the salad more substance.
Add the wet ingredients. The mayo, dijon mustard, apple cider vinegar and juice of a lemon. I tend to not measure things exactly when I am in the kitchen so I would recommend starting off with about a spoonful of the mayo and mustard, taste testing as you go. Give it a quick mix.
Add the walnuts, carrots, celery, and apples to the bowl and give the salad a mix, mashing it a few times.
Lastly, add the spices: cumin, paprika, cayenne pepper, salt, and pepper. Feel free to adjust with different seasonings at this point as well with measurements. I tend to add more of each in the salad, but its completely up to your taste buds!
After I add the spices, I mash all the ingredients a few times until well incorporated and adding more seasoning if necessary. The more wet ingredients you add the creamier the salad will be. At this point I usually finish off the salad with a little smoked paprika and a dash of sea salt then grab a fork and dig in! It will last for about a week in the fridge.