chickpeas celery carrot mustard salt
fresh parsley vegan mayonnaise garlic powder onion powder black pepper
©Kirsten Nunez
Place the drained chickpeas in a bowl. Using a potato masher or large fork, mash the chickpeas to your desired consistency.
©Kirsten Nunez
In a smaller bowl, combine the mayonnaise, mustard, and spices. To brighten it up, you can add a splash of lemon juice, red wine vinegar, apple cider vinegar, or pickle juice.
©Kirsten Nunez
Add the dressing to the chickpeas, along with minced celery, minced carrots, and parsley. Stir well. If you prefer a saucier salad, add more mayo or mustard as necessary.
©Kirsten Nunez
To create a sandwich, layer the chickpea salad on bread with leafy greens. You can eat the salad right away or the dressing’s flavors will develop and strengthen after it spends some time in the fridge.
©Kirsten Nunez