Happy Tuesday! I've been making some yummy meals lately...mostly breakfast and lunch! Lunch is becoming one of my favorite meals of the day. It is also typically my largest meal of the day. Working from home allows me to prepare lunch fresh and enjoy being a little creative along the way! However, you can do these same meals quick and easy to take on the go :-)
In this post I will be talking about chickpea salad...yummmm! For those transitioning to a plant based diet or thinking about how to make certain items...let me tell you...it's not as hard as you think! Most of the time you have the items in your refrigerator or cabinet it is just a matter of using them!
Chickpeas aka Garbanzo beans are simply amazing! They are PACKED with nutrients such as fiber, protein, b vitamins and more! They can also be combined in almost any dish and takes on any flavor you wish. I put chickpeas in soup, salads, roast them, sautee', cookie dough...yes, cookie dough or sweetened chickpea hummus as some say. Either way, its allll good! haha!
Chickpea salad is an easy, quick fix lunch idea that puts you in mind of making tuna salad or egg salad only without the animal products ;-) You can put any veggies you like, use a vegan mayo, mustard or avocado and season to your liking...it really is that simple!! If you miss the "egg flavor" in your tuna or egg salad...you are in for a treat!
Black salt aka Kala Namak is the vegan's magic ingredient when it comes to "egg flavor". Kala Namak comes from Nothern India and with its high sulfur content you could swear someone had a plate of eggs in front of you! The fun fact is that the salt is not black it is actually more of a pinkinsh/purpleish. You can find kala namak online or in some health stores. Just make sure it looks like this! (see pic below)
There is really no perfect way to make this recipe besides to just make it! I'll give you a guide on how I do it below along with three variations of base ;-)
1 can chickpeas or about 2 cups of cooked dry chickpeas
~ 2 hefty tbsp vegan mayo (sub 1 medium avocado or brown mustard)
1 medium chopped carrot
~1-2 stalks of celery
1/4 cup of onion
1/4 cup of yellow or red pepper (optional)
~ 1-2 tsp kala namak
~ 2 tsp pink salt
Other suggested seasonings:
Mash chickpeas with a fork or pulse them in a food processor to desired chunky consistency
Add mayo, avocado or mustard and seasonings of choice
Mix until all ingredients are well combined
Chill in refrigerator for 15-20 minutes or eat immediately!
Enjoy with crackers, romaine boats, wraps etc. its endless!
*Will last in refrigerator for up to five days with mayo or mustard base, avocado base three days.
Chickpea salad with avocado base
Chickpea salad with spicy brown mustard base in a sundried tomato wrap
My kiddo stealing my lunch! Chickpea salad with vegan mayo
Chickpea salad with mayo (before the kiddo stole it!)
Chickpea salad with a side of greens and avocado..YUM! #avoisbae
I hope you all enjoy!