No-Cook Vegan Chickpea Salad

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The last check of the weather showed 99 degrees and rising! It’s supposed to reach 104 degrees today! I think I may be the only one who enjoys this weather and am looking forward to jumping in the pool after work!

On days as hot as today, who wants to spend time in a hot kitchen! So, I thought I’d share one of my favorite and super fast & easy go-to recipes on days that I just don’t want to cook!

Vegan Chickpea Salad

Ingredients:
1 can Chickpea (Garbanzo Beans), drained & rinsed
1 tablespoon Vegenaise or other non-dairy mayo
2 Celery Ribs
1 Carrot
Quick dash of garlic power
1/4 teaspoon Mrs. Dash Table Blend
1/4 tsp Paprika (optional)
Salt & Pepper to taste

Directions:
In food processor, pulse carrot & celery rib until chopped. Add the chickpeas and pulse 6-8 times to break up. You want to leave it slightly chunky. If you don’t have a food processor you can finely dice the carrots & celery & mash the chickpeas in a bowl with a fork.

Remove from blender into bowl and add the rest of the ingredients. Chill for at least an hour. Serve on wheat bread with spinach, wrap in lettuce leaves, stuff it in a pita, or serve with crackers.

Variations:
– Omit Mrs. Dash & garlic powder and add sweet pickle relish
– Add 1/8 teaspoon of poultry seasoning for more of a “chicken” taste.
– Add diced apples & grape halves
– Add 1/2 cup finely chopped walnuts

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