Saturday, February 4, 2012

chickpea salad

A chickpea salad sandwich! Have you ever tried one?

It more than satisfies the sudden and bizarre desire to eat a tuna fish sandwich if you're a vegetarian and don't actually want to eat fish. But whether or not you're a lover of tuna salad, or chicken salad, chickpea salad is just plain good.

You probably want to try it, so here are some general directions for you.

Drain and rinse a can of chickpeas. Throw them into your food processor with roughly chopped celery and whatever else you like in your tuna salad or chicken salad. (Some pickles, perhaps? Cucumber? Red or green pepper?)

Pulse until ingredients are chopped up but not mushy. In a bowl, add some mayonnaise or veganaise or Greek yogurt or whatever you like. I also put a healthy splash of apple cider vinegar in mine, because my Grandma used to make tuna salad with vinegar instead of mayo and I like the tanginess it imparts. (I did a little mayo and the vinegar, which might seem weird, but I thought it tasted delish.)

Add seasonings to taste. (I like Trader Joe's 21 Seasoning Salute blend, plus a little salt and freshly ground pepper.)

Stir to combine, and there you go!

{It's good on crackers, too.}

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