Name: Fancy Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 2-3 serving(s)
Ingredients: 1 (15 ounce) can chickpeas, drained and rinsed; 1 cup minced celery, with tops; 1 1/2 tablespoons chopped fresh parsley; 1/8 teaspoon sea salt; 1/8 teaspoon cayenne pepper; 1 tablespoon capers, drained, rinsed and minced; 1/2 cup chopped walnuts; 3 -4 tablespoons vegan mayonnaise or 3 -4 tablespoons unsweetened vegan yogurt, plus more as needed; chopped scallion; thinly sliced radish; other herbs (dill, mustard, curry are all possibilities) or spices (dill, mustard, curry are all possibilities)

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Recipe by duonyte

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A cooking show called the Jazzy Vegetarian just started being broadcast in my area and this recipe caught my attention. This can be used as a main dish salad on a bed of greens or as a sandwich spread. Olives or pickles could be used instead of the capers. I thought it made a really tasty sandwich on whole wheat bread.

Ready In:: 15mins
Serves:
Units:

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ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1 cup minced celery, with tops
1 ¹⁄₂ tablespoons chopped fresh parsley
¹⁄₈ teaspoon sea salt
¹⁄₈ teaspoon cayenne pepper
1 tablespoon capers, drained, rinsed and minced
¹⁄₂ cup chopped walnuts
3 -4 tablespoons vegan mayonnaise or 3 -4 tablespoons unsweetened vegan yogurt, plus more as needed
Optional
chopped scallion
thinly sliced radish
other herbs (dill, mustard, curry are all possibilities) or spices (dill, mustard, curry are all possibilities)

directions

Put the chickpeas/garbanzo beans into a medium mixing bowl and mash them up using a potato masher. They should have some texture. (I used 2 cups of homecooked garbanzos, and found that a sturdy fork worked better).
Add the celery, parsley, sea salt and cayenne and continue mashing to combine.
Stir in the capers and walnuts. (I did not use walnuts, but used scallions and radishes, just to add more crunch).
Stir in the vegan mayonnaise 1 tablespoon at a time until desired consistency is reached.
Chill for 2 to 6 hours. Serve as a sandwich spread or serve on a bed of greens, as a main dish luncheon salad.

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RECIPE MADE WITH LOVE BY

@duonyte

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@duonyte

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"A cooking show called the Jazzy Vegetarian just started being broadcast in my area and this recipe caught my attention. This can be used as a main dish salad on a bed of greens or as a sandwich spread. Olives or pickles could be used instead of the capers. I thought it made a really tasty sandwich on whole wheat bread."

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photo by duonyte

1/27/2021

Replies 1
review by Dienia B.

1/27/2021

Really liking this one good

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review by Annacia

5/10/2013

Photo may be seen here in Savor: www.annacia.com. Love this! I'm enjoying it as lunch in a bowl. I used fat free thick yogurt, used a large scallion and went with the capers but I do think that green olives would be excellent too. Very quick and easy to make. This is a win-win recipe on all fronts. Made for February Sun and Spice in the North African/Middle East forum.

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photo by Dr. Jenny

2/27/2013

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review by Dr. Jenny

2/27/2013

DH liked this a little better than I did. The walnuts just did not do it for me, despite my reducing to 1/3 cup. I used regular mayo so it would be vegetarian, not vegan. I added fresh dill (very good addition), dried mustard, and madras curry powder, all of which helped. I also added a couple of large fresh scallions as recommended. I tried adding pickle relish and Dijon to my portion, but it did not add or detract. We served in lavash as sandwiches. Made for Sun and Spice 2013.

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