Makes 2 cups, or enough for 4 sandwiches if you do it right.
Another from the esteemed Minimalist Baker, this is great on sandwiches and is one of the recipes that cemented my undying love for chickpeas.
|15-oz can||chickpeas, rinsed and drained|
|1 t||Dijon mustard|
|1 T||maple syrup|
|1/4 c||red onion, diced|
|1/4 c||celery, diced|
|1/4 c||pickel, diced|
|1 t||capers, drained, loosely chopped|
|salt, black pepper to taste|
|1 T||sunflower seeds, roasted, unsalted|
- Mash the chickpeas in a medium bowl with a fork, leaving just a few whole for texture.
- Add everything else to the bowl, mixing to incorporate. Taste and adjust the seasonings as needed.
For sandwiches, I like putting a goodly scoop of this salad on some toasted bread with lettuce, onion, tomato, and a little mayonnaise. A good vegan brand is Just Mayo – I actually like it better than
regular mayonnaise, and I’ve seen it in stores all over the place, not just health stores.