Chickpea Salad came to my attention last year when I found myself watching YouTube videos of van-dwelling vegans documenting their lives. (Yes, I have found myself continuing to watch such channels despite stumbling across the first one. No, I am not proud of this fact.) Knowing that my daughter and I both love chickpeas(aka. garbanzo beans), I decided to make my own version of chickpea salad.
The van-dwelling couple used avocados in their salad, but my daughter really dislikes avocados. So, I decided to leave them out of my version and include items I use in chicken salad and ham salad instead.
Chickpea Salad has become my “go-to” quick lunch. It is great in a pita or a wrap, on sandwich bread, or my daughter’s favorite…in a bowl by itself.
Easy Chickpea Salad Sandwich
Ingredients
- 15 oz. can of chickpeas (garbanzo beans)
- 1 carrot, shredded
- 1 celery stalk, sliced or diced
- 2 Tbsp. diced sweet or red onion
- 2 Tbsp. diced pickles or relish
- 1 Tbsp. diced pimentos (optional)
- 3 Tbsp. +/- mayonnaise or Miracle Whip
- 1/8 tsp. ground turmeric
- lettuce, optional topping
- tomato, optional topping
Instructions
- Drain and rinse chickpeas.
- Place chickpeas in a bowl and mash with a potato masher leaving some partially or fully whole while others form a paste.
- Add carrot, celery, onion, pickles, and pimentos (if using) to the bowl.
- Stir in mayonnaise and turmeric.
- Can be eaten right away or refrigerated.
- Serve in a bowl, pita bread, a wrap or on sandwich bread with lettuce and tomato, if desired.
Notes
Use low sodium canned beans and add 1/2 tsp. Old Bay seasoning for a different kick.