Like tuna salad, but chickpeas instead. Delicious in a sandwich!
Inspired by Oh She Glows.
| Cook Time | 1 hour (total time from start to finish) |
| Preparations |
(each preparation makes 5 cups)
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Ingredients
Ingredients by volume:
- 4 stalks celery
- 6 scallion
- 3 dill pickle (medium - about 1/2 cup after dicing)
- .5 bell pepper (preferably red)
- 4 tsp fresh dill (or 1 tsp dried dill per preparation)
- 2 cloves garlic
- 30 oz canned chickpeas
- 6 tbsp vegan mayonnaise (eg. Vegenaise)
- 1 tbsp yellow mustard
- 4 tsp lemon juice
- .5 tsp salt
- .25 tsp ground black pepper
- sandwich bread (optional, if you want to eat it as sandwiches)
Ingredients by weight:
- 200 g celery
- 60 g scallion
- 95 g dill pickle
- 125 g bell pepper (preferably red)
- .8 g fresh dill (or .9 g dried dill per preparation)
- 10 g garlic
- 850 g canned chickpeas
- 85 g vegan mayonnaise (eg. Vegenaise)
- 16 g yellow mustard
- 19 g lemon juice
- 3 g salt
- .6 g ground black pepper
- sandwich bread (optional, if you want to eat it as sandwiches)
Ingredients
Ingredients by volume:
Ingredients by weight:
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Instructions
- Finely chop the celery, scallions, dill pickles, bell pepper. Chop the fresh dill if needed. Mince or press the garlic.
- Drain and rinse the chickpeas. In a large bowl, mash the chickpeas with a potato masher until there are no more whole chickpeas.
- Stir the chopped vegetables, dill, garlic, mayonnaise, yellow mustard, lemon juice, salt, and black pepper until well-combined.
- Combine the vegetable mixture with the chickpeas.
