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.
Ingredients
- 1 cup Chickpeas
- 2 sticks Celery chopped
- 1 cup Corn
- 1/4 Red Onion chopped
- 2 Tbsp Capers chopped
- 6 springs Dill cut small
- 1 clove Garlic grated
- 2 Tbsp Tahini
- 1 Tbsp Mustard
- 1/2 Lemon (zest and juice)
- 1/8 tsp black salt (kala namak)
- freshly cracked black pepper to taste
Instructions
- Smooch the chickpeas with a fork, you can leave some half way.
- Add all the chopped ingredients, tahini and mustard. Grated the garlic and lemon zest and squeeze ½ of the lemon. Add the salt and pepper.
- 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.
Notes
It 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.