Chickpea of the Sea
Vegan chickpea salad with a similar taste and texture of tuna salad.
Servings: 8
Calories: 193kcal
Equipment
- food processor
Ingredients
- 29 oz Chickpeas Large can or 2 small cans
- 1 cup Celery Chopped
- 1 whole Apple Chopped
- 1/2 cup Red Onion Chopped
- 1/2 cup Plant Based Yogurt plain, unsweetened (if not oil free, you can use vegan mayo here)
- 3 TBS Mustard Use yellow, or dijon, add more to taste
- 3 TBS Relish more or less to taste
- 1 TBS Bragg Sea Kelp Delight Seasoning use crushed dry seaweed or omit
- Salt and Pepper to taste
Instructions
- Drain and rinse chickpeas, then pulse in a food processor til just chopped. If you don't have access to a food processor, mash with a potato masher or fork to break up the chickpeas for better texture. Do not over chop or mash, just a little bit to break up the whole bean for texture.
- Add to a bowl with the rest of the ingredients, mix and serve on fresh bread or salad greens.
Notes
This salad is great served on fresh bread and add tomatoes, avocado and fresh lettuce or spinach.
This also makes a great dip served with celery or cucumbers or rigid crackers.
Nutrition
Calories: 193kcal | Carbohydrates: 32g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 354mg | Fiber: 9g | Sugar: 6g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 3mg