Although I’m not vegan myself, I do love to cook vegan food from time to time.
Clean-up has always felt easier and cooking non-meat and non-dairy ingredients is often less time-consuming for busy days.
I stumbled upon an unexpected sandwich filling that resembled tuna salad (which I had never been a big fan of) once when I tried to “renovate” my sandwich game. I really wanted to try making a high-protein sandwich, but since we were all out of ingredients that would normally be purchased in the deli section of grocery stores, I had to think more creatively. Seeing a can of chickpeas in the pantry, I started on a culinary adventure.
Ingredients (and replacements/substitutes!)…
½ can of chickpeas, drained and rinsed
¼ of a small red onion, diced (can swap for spring onion or no onion)
1 tbs + 1 tsp mayo (non-dairy, regular, or can even use Greek yogurt of choice–it won’t make the chickpea salad taste unpleasantly sour/sweet/tangy) sprinkle of salt, pepper, paprika, and cumin (for a slightly more depth of flavor)
How to:
1. Mix together mayo and spices.
2. Add in chickpeas (drained and rinsed) and mash with a fork. Adjust the texture to your preference.
3. Toss in diced red onion at the end and gently fold into the salad.
This recipe tastes great in a sandwich or on pita chips/crackers as a dip!