Before I decided to cut meat out of my life, I loved a good chicken salad. Sometimes I see a rotisserie chicken salad at the supermarket and feel a tiny pang of sadness and regret (not really, but I do get a craving every now and then). So, imagine my utter joy when I came across this mashed chickpea salad recipe from The Simple Veganista.
The ingredient list is short and sweet, just like the preparation. It requires no cooking, just a little chopping ,a little mashing, a little mixing, and a lot of face-stuffing.
And oh my, it is so, so delicious – very reminiscent of a good ole’ chicken salad. But don’t take it from me – try it yourself! I put a slight spin on her original recipe, but kept it pretty close to the original.
1 can (15 oz.) chickpeas, drained and rinsed
½ cup shredded carrots (you could also dice carrots)
½ cup green onions, sliced
¼ cup Simply Mayo (if you want a vegan mayo that tastes like mayo, TRY SIMPLY MAYO. Amazing.)
2 tablespoons Dijon mustard
Sea salt and cracked pepper to taste
Dash of garlic powder (ok, I used more than a dash… I like a lot of it)
Juice of ½ lemon (optional, but adds refreshing flavor)
Drain and rinse your chickpeas, then mash them in a bowl with a potato masher or the back of a fork, until your desired texture is reached.
Add the remaining ingredients and stir until mixed.
You’re done! All you need to do now is serve it on a sandwich, with crackers, on a bed of greens or straight up out of the bowl. My favorite way to eat it is in a pita pocket with spinach.
It is an amazingly delicious lunch, dinner and snack, full of protein and fiber. Let us know what you think!
What smart snacks are you enjoying?