Easy Chickpea Salad
This chickpea salad is a hybrid between tuna and egg salad but vegan. It’s perfect for lunch in an open sandwich, for a picnic or as a dip for parties. This is fresh, tangy, crunchy and one of my husband’s favourite quick lunches and it’s healthy.
- Prep 20 mins
- Total 20 mins
- Makes 2-4 people
Ingredients
1 cup of Chickpeas
2 sticks of Celery chopped
1 cup of Corn
1/4 of a Red Onion chopped
2 Tbsp of Capers chopped
6 springs of Dill cut small
1 clove of Garlic grated
2 Tbsp of Tahini
1 Tbsp of Mustard
½ Lemon (zest and juice)
1/8 of black salt (kala namak)
freshly cracked black pepper to taste
Instructions
Step 3 – Serve it on toasted bread and add some toppings of your choice, I like to add Sprouts and some extra dill. You can also use it as a dip.
About the Ingredients
Chickpeas: you can use a can of chickpeas but I think it really tastes better with organic dry chickpeas cooked at home. It is so much cheaper and you can choose where they come from.
Tahini: Tahini adds creaminess, nuttiness and will bring all the ingredients together. It is also our only source of fat, a healthy fat that bring a sense of indulging but it’s healthy, choose a good quality one.
Mustard: I’m using organic dijon mustard that is quite mild, you should adjust the amount of mustard according to your taste buds and strength of your mustard.
Black Salt (Kala Namak): If you don’t have it you can leave it out. I avoid salt in general but I have a few exceptions like this recipe. Black salt or Kala Namak is a kiln-fired rock salt with a sulphurous, pungent smell used in the Indian subcontinent. It is composed largely of sodium chloride, lending the salt its colour and smell. It adds a smell almost like egg and brings another flavour to this dish.
How to serve: This fresh summer Salad can be serve as a side dish, as a main or as a snack with some tortilla chips. I like it on a slice of Buckwheat Bread topped with Pickled Red Onion, Dill or Sprouts.