Saturday, April 28, 2012

Chickpea "Eggless" Salad


1 can chickpeas, drained and rinsed (can also sub in small white beans)
1 large or a couple small pickles, dill best
1 - 2 Tbsp veganaise

Pulse chickpeas in food processor or blender, you don't need to turn it into paste or hummus, but small chunks is good. Dice your pickle up into small bits and mix into chickpeas. Add Veganaise to taste, it really depends on how "wet" your chickpeas are and how gooey you like your chickpea salad.

Now this was the super simple but super tasty version. I just threw together what I had on hand. Other things that would be killer added to this include:

3 stalks celery with leaves, finely chopped
2 tablespoons unsweetened dill pickle relish
1/2 teaspoon each onion powder, dill, parsley, celery salt and Old Bay seasoning
1/4 teaspoon black pepper
Dash "black" salt - the kind that isn't really black and has a sulfur taste to it.
diced green onions or chives

I bet the new Tartar Sauce Veganaise would be tasty with this as well, or even the Horseradish Veganaise to spice it up a bit. This recipe is very versatile and there are tons of options here.

I ate mine on saltine crackers, but would be good on pita bread, as a sandwich, or as a veggie dip even.

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