Introduction
On the lookout for a recent, flavorful, and healthful dish? This Chickpea Salad—impressed by Angela Liddon’s beloved recipe —packs vibrant textures and plant-based goodness into each chunk. Mashed chickpeas mimic the satisfying flakiness of hen, whereas crisp veggies and creamy, egg-free mayo deliver a burst of texture and richness. Excellent for sandwiches, wraps, lettuce cups, or just scooped onto crackers, it’s versatile, straightforward to prep, and superb for meals on the go. Plus, it is vegan, gluten-free, nut-free, and refined sugar-free—making it a crowd-pleasing alternative for any life-style .
Elements
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1 (14 oz / 398 ml) can chickpeas, drained and rinsed
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2 celery stalks, finely chopped
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3 inexperienced onions (spring onions), thinly sliced
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¼ cup finely chopped dill pickle
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¼ cup finely chopped pink bell pepper
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3 tbsp vegan mayonnaise (store-bought or home made)
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1 garlic clove, minced
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1½ tsp yellow mustard
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2 tsp recent dill, minced (elective)
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1½–3 tsp recent lemon juice, to style
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¼ tsp positive sea salt, plus extra to style
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Freshly floor black pepper
Non-compulsory Serving Concepts
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Boston or Bibb lettuce leaves
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Toasted bread, wraps, or crackers
With this straightforward but nourishing lineup of components, you are simply minutes away from a nutritious, satisfying, and endlessly customizable chickpea salad. Let’s dive into the straightforward, four-step course of subsequent! 😊