Wednesday, April 17, 2019

Southern Chickpea Salad

If you live in the South, you may have had chicken salad in just about every way imaginable. Growing up, my dad would make it using large chunks of chicken, and we'd eat it with Wheat Thins. 

I've also had chicken salad croissant sandwiches, or topped on a crunchy green salad, and I've also had it in lettuce wraps. When we stopped eating meat over 3 years ago, I thought that would be the end of my chicken-salad eating days. Then I realized that I might be able to get away with using chickpeas as the chicken substitute. It worked!

My children and I enjoy this for our lunch during the hot summer months. They prefer it with Whole Wheat Ritz Crackers, but you could really enjoy it the same way you'd enjoy your traditional chicken salad.

Southern Chickpea Salad

2 cans of chickpeas, drained and rinsed
2-3 stalks celery, chopped
1 cup vegan mayonnaise
1/4 cup sweet relish
black pepper
sea salt or celery salt

1. Using a food processor, pulse the chickpeas until desired consistency. (See note.)
2. In a mixing bowl, combine the chickpeas, vegan mayonnaise, and celery. Mix well until combined.
3. Next, add the sweet relish, and salt and pepper to taste. (I like the flavor of celery, so I'll often use celery salt in place of sea salt.)
4. Chill in the refrigerator for about an hour before serving. Enjoy!

Note: While I grew up eating chicken salad with bite-sized chunks of chicken, I've noticed that most people here in the South tend to eat it almost pureed (store-bought chicken salad is often this way). I prefer mine somewhat in between chunky and pureed. 

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