I am a huge fan of the chickpea for it’s versatility, texture, and flavor. Chickpeas easily become so many yummy things, from salad toppings to taco filling to hummus. Don’t even get me started on how many amazing recipes you can create with chickpea flour. Can you say, quiche? Yum. And, if that wasn’t already enough, I am now even using the water from soaking my chickpeas (called, “aquafaba”) to create desserts and all kinds of fun recipes. Yes, chickpeas are a plant-based foodies dream.
My chickpea “no-chicken” salad is a must-have staple in your recipe book. It is easy, healthy, and great tasting and offers so many creative ways to serve it. I love and serve it many different ways, but my favorite is just putting a scoop of it on some greens. It gives my salad a little boost of protein and makes it more filling.
When I am on the hungrier side or feeling like something to warm me up, I use my chickpea “no-chicken” salad to make a melt with sourdough bread and vegan cheese. Couple it with some organic vegan tomato soup and let the rains begin.
The combination of flavors and the simplicity of this recipe make this one of my favorite go-tos.
This recipe is:
- a little sweet
- a little savory
chickpea "no-chicken" salad
Yield 4 servings
- 1 15-oz can chickpeas, drained and rinsed
- 1 cup roasted sunflower seeds, unsalted
- 1/2 cup vegan mayonnaise
- 1/2 red onion, minced
- 1 tablespoon sweet relish
- 1/2 lemon, juiced
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- salt & pepper to taste
- PROCESS. In a food processor pulse chickpeas and sunflower seeds about 8 times. Be careful to not over-process. The consistency should be a bit chunky and dry, like chicken salad without mayo in it.
- COMBINE. Remove the mixture from food processor and, in a medium bowl, stir in the remaining ingredients until mixed well.
- SERVE. Serve as a sandwich spread, salad topper or even a dip for your favorite veggies.
- Try adding some chopped celery for a crunchier version.
- Store in an airtight container. It will keep in your fridge for up to three days.