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.
Ingredients
| 15-oz can | chickpeas, rinsed and drained |
| 3 T | mayonnaise |
| 1 T | tahini |
| 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 |
| 1 T | sunflower seeds, roasted, unsalted |
| salt, black pepper to taste |
Method
- 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.
Notes
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.