Ingredients for Filling
1 400mL can of chickpeas
1/4 cup mayo or vegan mayo* (+1 tbsp if needed)
1/4 red onion, finely diced
2 stalks celery, finely diced
1 clove of garlic, minced or grated
2 tbsp nutritional yeast
1 tsp seasoned salt
optional: 1/2 – 1 tsp of turmeric powder
Method
- Drain and rinse chickpeas – if making a vegan mayo that utilizes aquafaba*, save this liquid from the can when draining the chickpeas.
- Mash chickpeas to desired texture.
- Add in remaining ingredients and stir until well combined.
- Add to your favourite bread, wrap, lettuce cup, or crêpe with some added lettuce or favourite ad
Notes:
- *If you are making this chickpea salad vegan, you can use Vegenaise (or favourite mayo substitute), make homemade vegan mayo using aquafaba (like this recipe from Minimalist Baker) or use a soft avocado.
- If you would like to make this taste like egg salad you can add Kala Namak, which is an Indian black salt that provides an eggy flavour.
- You can exclude garlic if you are worried about the smell or are sensitive to raw alliums.
- This recipe makes enough chickpea salad for several servings. If you are prepping for one, you can save the remaining salad in an airtight container in the fridge and enjoy on multiple days of the week. Or, half the recipe and use the remaining chickpeas for other recipes (such as Cajun Roasted Chickpeas)
Cookbooks and Cardigans 
That breakfast with chickpeas is genius, and the colors look so beautiful! Will definitely give it a try!! Thanks for sharing 🙂
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Thank you for your lovely comment! The chickpea breakfast is my new addiction 😁
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These are great ideas for fully balanced meat-free meals, thanks. I’m going to try the chickpea sandwich soon, as I too am not that fond of eggs. Try cooking the garbanzos from scratch (boiling them up from dry); they taste even better. And hey, I applaud your willpower in being able to only eat 1/4 or 1/2 of an avocado. What’s your secret for keeping the rest of it from browning up?
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I do need to try making the beans from scratch, I’ve heard they taste better, and they’re much better for you.
I’ve heard of some people squeezing a bit of lemon or lime over the avocados, but I don’t like the added flavour. I usually just grab some saran wrap and make sure that all of the surface of the avocado is touching the wrap. You can’t have oxidative browning if no oxygen can get to it 🙂
Hope that helps!
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