Chickpea Salad Recipe

Thursday, April 4, 2019

The quickest and easiest recipe ever...


Growing up, I love, love, LOVED egg salad sandwiches (extra emphasis for 10 year old Sarah). Going out to a diner? Egg salad. Spending the day with Grandma? Egg salad. Craving eggs, mayonnaise, and mustard? Egg salad. Honestly, any chance I had to eat an egg salad sandwich, I took it. So, as you can imagine, transitioning to a vegan lifestyle would cut out egg salad sandwiches from my life, completely. But I would still crave it. I needed it.
Back in 2012, I read online that chickpeas can work as a great alternative for egg salad and ever since then, I've created the best chickpea salad I think I can personally make. It also only takes 3 minutes, max. Reason number 38 why I love this recipe so so much.

A tiny little disclaimer: I never properly measure out the ingredients for this recipe. I just eye it. But for the sake of this post, I tried to convert my non-measuring system into actual measurements, so if something seems off when you're making this, just use your instincts.


Chickpea Salad 
makes 3 sandwiches

What You'll Need:
1 can of garbanzo beans (chickpeas)
1/2 cup of vegan mayo 
      vegan mayos I like:
      Just
      Earth Balance
      Vegenaise
1 tsp dijon mustard
sprinkle of turmeric
sprinkle of curry powder
sprinkle of paprika
pepper to taste
Bread
      I love this bread from Arnold

What You'll Need To Do:
Drain and rinse chickpeas
Pour chickpeas in a medium size bowl
With the back of a fork, mash about 2/3 of the chickpeas
Add mayo, mustard, and spices
Mix all together
Scoop chickpea salad onto bread and you're done!

It's seriously that easy. This is my go-to lunch when I've run out of left overs!


What's your go-to vegan lunch?

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