Hi! Recently I had the urge to make Chickpea Salad for lunch. I thought it would make a great lunch for the beach so when I knew we were going down, I bought all the ingredients and whipped up my own recipe! Here is how I made it (my Mom, Sister and the girls, loved it as well!).
In an almond flour wrap with sunflower sprouts
Chickpea Salad (vegan, gluten free)
2 cans of chickpeas drained, rinsed and dried
3 celery stalks chopped small
2 carrots cut small
1/4 cup red onion chopped
Handful of chopped Italian parsley
Vegan Mayo (I like Sir Kensington's Fabanaise for the best ingredients, but Just Mayo or Veganaise would taste great too!)
1 tablespoon of yellow mustard
Mash chickpea in a bowl with fork or potato masher. Add in celery, carrots, parsley, red onion, mustard and "Mayo". For the mayo, I really just eyeball it depending on how much mayo you like. Some people like just a taste, others like a lot. I'm somewhere in between. I probably used a little more than 3/4 a cup. Mix all ingredients then add in all spices and salt (to taste). Mix again. Taste and adjust spices as needed. Let cool in fridge for 2 hours before serving. I like it on a sandwich but it would make a great dip for crackers or mini toasts!
On gluten free bread as a great lunch on the beach!