Yes, I know, there seem to be a million chickpea salad recipes out there, and all of them with more or less the same ingredients. So what sets mine apart? It comes together in about 5 minutes and most of it takes place in your food processor.
This salad is great on two slices of bread. It’s also good served on sliced tomato with crackers on the side.
For this recipe, I typically eyeball most of my ingredients rather than measure out everything, but for purposes of sharing, I tried to estimate how much I use. But the great thing about this recipe is that you can play around with the ingredients to suit your taste without really screwing it up.
Chickpea of the Sea Salad
2 15 oz. cans of chickpeas, drained and rinsed
4 stalks of celery, cut into quarters
1/2 medium-size red onion, cut into quarters
1/3 cup pickle relish
1 tbsp mustard (any kind will do)
1 tbsp apple cider vinegar
1 cup Vegenaise
1 tbsp dulse flakes or nori that is finely chopped
2 tsp dill
1 tsp celery salt
Salt and pepper to taste
Throw chickpeas into your food processor and pulse until finely chopped. You don’t want them mashed or turned into a paste, just finely chopped. Remove from food processor and place into a large mixing bowl. Add celery and onion to food processor and pulse until finely chopped. Transfer to the same mixing bowl and toss with the chickpeas.
Throw in the rest of the ingredients and mix. If it’s too dry, add a bit more Vegenaise. Taste for seasoning. It can be served right away, but, as always, it’s better the next day so that the flavors come together.