Description
A vegan lunchtime solution for all! Enjoy by itself or use it to fill lettuce wraps or sandwiches. You can also place it as a topping on a vegetable salad or crackers.
Ingredients
Units
Scale
- 1, 15 ounce can chickpeas or 1.5 cups cooked chickpeas (chilled in advance if you want to enjoy immediately after preparing), drained, rinsed and dried
- 1/4 cup vegan mayo
- 1 teaspoon pure maple syrup
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
- 1/2 cup diced red onion
- 3 large stalks celery, finely chopped
Instructions
- Add chickpeas to a mixing bowl and mash well with a potato masher (or fork) until most if not all of the chickpeas are smashed.
- To the mixing bowl add the vegan mayo, maple syrup, salt and pepper and stir until well combined.
- Stir in the red onion and celery. Taste and adjust seasonings to your liking. I usually add more of the homemade vegan mayo because I like it extra creamy.
- Enjoy immediately with crackers, overtop salad greens or in a wrap, pita or sandwich. Store leftovers in an airtight container for up to one week.
Equipment
Buy Now → Notes
The above is an excellent base recipe. You may want to try variations on the recipe by switching Granny Smith apple or red bell pepper for the celery or adding garlic, fresh dill or lemon juice. Definitely feel free to make it your own! I highly recommend my curried chickpea salad too.
- Prep Time: 15 mins
- Category: Lunch
