This is a great mock ‘tuna’ salad sandwich using chickpeas. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.
Other optional ingredients:
Mash chickpeas: Drain and rinse chickpeas, place in medium size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency.
Assemble salad: Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternatively, you can use a food processor starting with the beans, pulse a few times, add remaining ingredients pulsing again a few times until desired consistency.
Serve chilled or at room temperature.
Ways to serve:
Salad serves 3 generously.
Store: Leftovers in an airtight container in the refrigerator for up to 5 – 6 days. Stir before serving.
If using store bought hummus that is thick, take a couple heaping tablespoons of the hummus in a small bowl and add 1 tablespoon water at a time to thin to desired consistency making for a really nice, creamy binder. And if using the hummus recipe link in the ingredient list, omit the cumin.
The chickpea of the sea salad is great on leafy greens as a wrap (pictured below). Cool and crunchy!
Nutrition facts is for the salad only (bread not included). Using the right bread may add another 10 grams of protein. Not too bad for a vegan sandwich!