Chickpea Salad

​This chickpea salad is quick to make and perfect for a light meal, sandwich, or appetizer. Try it out this weekend and let us know what you think!

---

Ingredients

• 1 15-oz can chickpeas
• 3-4 green (scallion) onions
• 1 rib celery
• 1 Tbsp sweet pickle relish
• 1 tsp Mary Mac’s This n’ That (or your favorite seasoning)
• 1-2 tsp olive oil
• ½ c vegan mayo or regular mayo, use more if you like

Directions

• Drain and rinse 1 can of chickpeas
• Pour onto a cotton flour sack towel and dry by gently patting and rolling
• When chickpeas are dry, pour into a medium sized bowl and sprinkle with seasoning, stir to coat
• Heat olive oil in a medium skillet and pour in seasoned chickpeas
• Stir constantly for 2-3 minutes to coat well with seasoning and lightly cook chickpeas
• Remove skillet from heat and let cool in the pan
• Chop green onions (with tops) and finely dice celery
• When chickpeas are cool, pour them back into the seasoning bowl
• Chop them lightly with a food chopper or potato masher, 5 or 6 strokes
• Add in diced green onions with tops, celery, and relish, mix well
• Add mayo and mix well
• Refrigerate for 1-2 hours to blend flavors
• Serve on a bun or a wrap with tomato slices. You can also hollow out a tomato and fill it with chickpea salad for an appetizer

---

Recipe Card PDF