Chickpea 'Egg' Salad (Vegan!)

var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www.");
document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));


It's been a long time since I have had egg salad made from real eggs, but from what I remember, I like this one better! It's quick and easy, crunchy and flavorful and can easily be eaten by itself, on top of a salad or in between bread or pita.



Need:

2 cans chickpeas (or garbanzo beans, whatever you want to call them) drained

1/2 to 3/4 cup diced celery

1/2 to 3/4 cup diced carrot

1/2 to 3/4 cup diced sweet onion

(quick tip... if you're in a hurry, you can buy the mirepoix mix at Trader Joe's and call it good with the veg!)

1/4 to 1/2 cup veganaise (add or remove depending on how 'moist' you like it. I like it dry so I don't use very much)

1 1/2 tsp cumin

1/2 tsp coriander

1/2 tsp salt (change as desired)

2 tsp pepper (change as desired)



Do:

Put your drained chickpeas in a wide bowl and mash them with a potato masher. I don't pulverize them because I like a little texture.



Dice your veg and add to the chickpea mash.



Mix the veganaise into your mix, along with the cumin, coriander, salt and pepper. Give it a good mix.



At this point, taste it and add more cumin, coriander, salt and/or pepper as desired.



Serve:

If all by it's lonesome: add a little fresh parsley for color

If on a salad: toss some spinach leaves in a little balsamic vinegar. Put the chickpea mix neatly on top and enjoy!

If in a pita or on bread: add some sprouts and/or tomato!






try {
var pageTracker = _gat._getTracker("UA-13117221-1");
pageTracker._trackPageview();
} catch(err) {}