Saturday, April 7, 2012
Almost every vegan cookbook seems to have a recipe for Chickpea Salad. Depending on the dressing, it can either taste more like a mock tuna or mock chicken salad. I make it a bit different every time. Sometimes I process the chickpeas really fine and make a mock tuna with Vegan mayo, soy sauce dressing or add a little vinegar and agave for sweeter sauce. You can also use ginger powder, curry and vegan mayo for a twist. Also, I add different veggies to the mix. This time I used radishes, red pepper and onion. I’ve used raisins, celery and walnuts in the past.
I don’t have exact amounts of ingredients but this is what I used in this salad, which can be eaten on lettuce, or in a sandwich.
1 15-0z can chickpeas, mashed or processed in food processor for finer results
touch of white vinegar
touch of agave
salt & pepper
- or soy sauce instead of agave for a more “tuna” taste.