Let me just start by saying, I have never been a fan of side dishes that ended with salad- egg salad, macaroni salad, end of story. Maybe it was the amount of mayo it in or the wet texture, WHO KNOWS, but I never was one to be drawn to them. With that being said, I have been absolutely obsessed with this chickpea salad recipe! It is the perfect combination of crunch and savory along with the classic silky texture that comes with a side dish. While this recipe is how I enjoy it, don’t be afraid to make it your own! Change up the ingredients to make it however you’re feeling that day! Feeling more mediterranean? Add some olives, cucumber, and tomato. Feeling zesty? Add a lemon vinaigrette instead of mayo. The possibilities are endless and tasty!
Ingredients:
2 cans of chickpeas
2 jalapenos
½ cup of diced celery
½ cup of diced red onion
Vegan mayo
salt/pepper to taste
How to:
Rinse your chickpeas and then place them into a large bowl.
Take ⅓ of the chickpeas and lightly chop them until they are chunky but not mushy. Keep ⅓ of them whole and use your hands to gently mash the remaining ⅓
Dice your veggies and add them into the bowl along with the vegan mayo & salt/pepper, making sure to thoroughly incorporate them.
Super easy and quick!
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 💚
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