We have been on a big chickpea kick lately! The flavors of lemon and capers pair so well together we just had to try them in a chickpea salad. We end up making chickpea salad at least once a week. It’s such a simple recipe and takes about 10-15 minutes tops to throw it all together. We think you’ll love it just as much as we do. Happy eating!
1 15oz. can of chickpeas
2 Tbsp. tahini
2 Tbsp. vegan mayo, we love the new Just Mayo
1/4 cup celery, diced small
1/8 cup green onions, diced small
1 Tbsp. lemon juice
1-2 Tbsp. capers
1 tsp. mustard powder
1/2 tsp. salt
1/4 tsp. pepper
paprika for garnish
Method of Prep:
Drain and rinse the can of chickpeas.
In a bowl, smash the chickpeas. I’ve found that using the backside of a ladle or a fork works well. But when I’m pressed or time, my hands work just as well.
Add in the tahini, mayo, lemon juice, salt, pepper, and mustard powder. Mix until combined.
Fold in the celery, green onions and capers.
This recipe makes 2 servings.
This chickpea salad is so versatile, you can eat it right out of the bowl, in a romaine wrap to avoid gluten, in a pita pocket, or on just about any bread you love.
Serve room temperature or cold, enjoy!