Try this quick, make-ahead vegan chickpea salad and you will never miss chicken salad again! The firmness of the chickpeas and the flavor of the fresh herbs/veggies is a winner! It is delicious served on a sandwich, as a salad on a bed of baby greens, or as a side dish for a potluck or barbecue.
This is a lunch favorite in my office, served on toast or in a pita pocket. Here It is on an open-faced sandwich with toasted sesame Ezekiel bread, topped with baby greens, a slice of ripe tomato, sliced avocado, and pickle chips.
Like most of my recipes, it's very flexible, and is delicious with either half chickpeas and half edamame (chick'npea, get it!??), or all chickpeas.
INGREDIENTS
1 can chickpeas (garbanzo beans), drained and rinsed
8 oz cooked edamame (soybeans) (or substitute another can of chickpeas)
1/2 c chopped celery
1/4 c sliced green onion
1 carrot, peeled and chopped
4 dill pickle spears (or 1 whole dill pickle), diced
1/4 c flat leaf parsley, chopped
Dressing:
2 T tahini
2 T c unsweetened cashew milk or oat milk
1/8 c balsamic vinegar
1/8 c chopped fresh tarragon
freshly cracked pepper to taste
dash crushed red pepper
METHOD:
In a small bowl whisk together the dressing ingredients. Place remaining ingredients in a large bowl, pour dressing over, and mix thoroughly. May be served immediately, but I recommend chilling salad for at least 30 min prior to serving.
Serves 4-5. Enjoy!
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