Chickpea Salad (Vegan, Oil-free, & Gluten free)
This recipe is super easy to make and perfect for a cold lunch to pack for work or school. You can enjoy it on a sandwich, crackers, a wrap, with veggies, on a salad or any other way you like.
2 15 oz cans of chickpeas, drained and rinsed
2 stalks of celery, finely diced
1 large carrot, peeled and shredded
1/2 of a medium/large red onion, finely diced
2 tbsp runny tahini
1 tbsp lemon juice
3 tbsp aquafaba (liquid from the can of chickpeas)
1 tsp dijon mustard
2 tbsp nutritional yeast
2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp celery salt
1/2 tsp paprika
Pinch of turmeric (optional)
Additional salt to taste
Add your chickpeas to a large bowl and using a fork, potato masher or even your hands, mash them to your desired consistency. You can use a food processor if you want a smoother texture.
In a small bowl mix together all ingredients except your onion, celery, and carrot to make a sauce.
Add your onion, celery, shredded carrot, and sauce to your chickpeas then mix until everything is well combined.
Store in an air tight container in the fridge for up to a week.