This blended chickpea salad is a quick and easy lunch to throw together, and it works great as a sandwich filling, in a wrap, or just on its own (or even mixed into a leafy green salad). It’s also very portable, since it’s good warm, room temperature, or cold. Best of all, it’s a great source of plant-based protein. Gotta love those easy lunch options!
The recipe is really flexible – the chickpeas are relatively neutral so you can season it with whatever you like. I was going for a tuna-salad like flavor with this one, but you could add curry or dill or lots of things to mix it up. Just throw some chickpeas in the blender with some vegan mayo, some spices, maybe a little celery and mustard, and blend until smooth. Doesn’t get much easier than that!
I’ve already made this twice and it’s so creamy and good! Comfort food all the way. Assuming things like tuna salad sandwiches are comfort food to you – I was never a huge fan of tuna (too fishy tasting) but I did like tuna salad pretty well, and this keeps the yummy mayo and texture with none of the fishiness, so I like it even better!
Anyone have any suggestions for other things I could add to mix it up and make this an even more versatile salad?
- 1.5 cups cooked or 1 15 oz can chickpeas
- 1/4 cup vegan mayonnaise you can also just use soy or hemp milk if desired to keep this low-fat
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dill
- 1/4 tsp mustard optional
- Pinch dried parsley you could also use fresh, maybe a teaspoon or so
- 1/2 tsp salt to taste
- Pinch pepper to taste
- Combine all ingredients in a blender or food processor and blend until smooth, or blend in a bowl with a stick blender. Serve with bread, in a tortilla, on top of greens, or by itself. Keeps in the fridge for a few days but is prone to drying out, so make sure you keep it well sealed (or add a little more water or mayo before serving).