This salad is addictive. I’ve made it countless times now and I gobble it down every time.
AND, it’s sooo easy to make with only 5 ingredients!
I love chickpeas. I can just eat them straight out of the can. In fact, my daughter has a little bowl of them with her dinner quite often. Chickpeas are a good source of fiber, protein, folic acid and manganese. They improve blood sugar control, help lower the risk of colon problems and lower cholesterol. What’s not to love!
But, it’s nice to have another way to eat them besides hummus. So, here you go….
1 15-ounce can of chickpeas, drained and rinsed
2 tablespoons vegan mayonnaise
2 tablespoons dill pickle (I just put in a chunk that looks about right)
1 tsp. agave, raw honey or sweetener of your choice
1 teaspoon Old Bay
Whirl all ingredients a few times in a food processor until chunky, but not completely smooth.
What could be easier? If you want to get a little fancier you could add some chopped celery, carrot or scallions. But, it really is yummy just like this.
Use this salad/spread as a…
- Sandwich filling (use like egg salad)
- Salad topper
- Wrap or rice paper filling with lettuce and tomato (or whatever)
- Dip for crackers or crudities
I just eat it on crackers with sliced tomato. It never makes it any further than that.
I originally saw a version of this recipe on one of my favorite sites for low fat vegan recipes. It’s called blog.fatfreevegan.com. It’s a terrific source for simple recipes that are not fat bombs like so many raw vegan recipes out there. I highly recommend taking a look. I made a couple of changes because I can’t leave any recipe the way I found it.
Please pin or share this post if you like this recipe! And, let me know what you think with a comment.
Peace and love,