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Chickpea Salad Recipe

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Rating: 4.0; Vote: 1

This Chickpea Salad is a great, delicious and easy vegetarian salad that I do quite often, especially for gatherings as it can be made ahead of time. You can definitely make variations to this recipe, adjust it according to your tastes, add any other seeds or add some lemon juice, use yogurt or cream cheese instead of mayo, in any case it is very tasty, flavorful, healthy and nutritious. Ingredients Makes about 4 servings 2 cups chickpeas, rinsed and drained 2 green onions, chopped 2 cloves garlic, minced 1/2 red bell pepper, chopped 1/4 cup raw sunflower seeds (no shell) 1 tbsp sesame seeds 1 tbsp flax seeds 1/2 tsp salt, or more if needed Freshly ground black pepper Homemade mayonnaise 1 organic egg yolk 1/2 tsp mustard 1/4 cup cold pressed sunflower oil Directions 1. Place the rinsed chickpeas into the bowl of a food processor and mix just a few to achieve a chunky consistency. No need for full mash. In case you don't have a food processor you can use a potato masher or even a fork. 2. In a medium bowl combine chickpeas with onions, garlic, red pepper, seeds, salt and pepper. 3. Make the homemade mayonnaise. Put the egg yolk and the mustard in a small bowl. Mix and gradually add oil while mixing until all oil is well incorporated. 4. Add mayonnaise over the chickpea salad and stir to combine. 5. Serve with pita chips, crackers, toast bread, wraps or whatever else you prefer. I've made Pita Bread Chips, recipe here, but this time I've made them with no oil, just sprinkled some paprika on top of chips.
Date: 2019-07-03

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Comments and reviews: 4

Millonna Hairs
For those of you who wish to skip the mayonnaise, you will need to increase the amount of chickpeas you grind. Reserve enough to replace the egg the recipe calls for. Then, make the mayonnaise using the chickpeas adding a little more mustard and oil to achieve the consistency you'd like. Finish following the recipe. It really doesn't take any more time to do and it won't make the salad taste any different, since this mayo will be made from the same thing that makes up the base of the salad. Also, in a pinch and for more flavor and/or texture, you can use original/plain hummus and just add a little of the dijon mustard and a tad bit of the oil to it and use that instead. These are just a few recommendations. I don't eat mayonnaise, either, but I've been able to substitute using hummus or chickpeas. It actually tastes much better than mayo, too.
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Kathy Cline
Wow I would love to know the nutritional info on this salad. Iron from the chickpeas, Vit C from the peppers, Vit E from the seeds, antibiotic qualities from the garlic etc etc. I was going to make the chocolate cream puffs from your other video but I think I'll make this instead Or maybe I'll make BOTH: D
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Suzern Mbugua
I love your cooking, inspiring to those who love cooking and trying new things. One question would like to know the best brand for cookware pots.
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stephanie may
Wow, I love it. It looks so tasty I could just do without the mayo for a vegan meal. Maybe a tahini lemon dressing would well with this.
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