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–+ servings

chickpea "no-chicken" salad

Patty Malcolm | Chickfoodtv
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Lunch
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

ENJOY!

    Notes

    • 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.
    Tried this recipe?Let us know how it was!