Chickpea Salad Sandwich

What do you think of this?

It’s a cold chickpea salad. There’s a lot of mincing and dicing but it has an appeal. I probably wouldn’t use the vegan mayo, maybe some miso and mustard mixed. And a few more spices.

It’s from a site called Plant Based On A Budget.

Update: I gave it a try:

chickpeasalad2

Ingredients:

Chickpeas (about a can’s worth)
Carrot, shredded
Red and Green Bell pepper, small dice
Sweet Onion, small dice
Celery, small dice
Tomatoes, diced
Parsley, minced

Dressing:

Red wine vinegar
Lemon juice
Mustard
Miso

Spices:

Paprika
Ground garlic (in lieu of fresh)
Ground onion
Salt

7 thoughts on “Chickpea Salad Sandwich

  1. Marj

    Love chickpeas! The salad looks good altho I’d probably swap out the green pepper for red pepper. Also, just a light vinegar, oil, and herb dressing might be good too. Must try it–thanks for posting. The site looks interesting as well.

    Reply
    1. Bix Post author

      Well, I just tried it. I’ll put a photo up when I get time. Lots of mincing! I liked the idea of red pepper too so I used that and a bit of a green one I had left over in the fridge. The raw garlic, well, I like it but it doesn’t like me. I swapped out pickle for grated carrot. Added some fresh minced parsley. As a dressing I used red wine vinegar/lemon/mustard/miso with paprika and salt. Really needs salt.

      I like it. This will work well on bread with a lettuce leaf. Reminds me of tuna salad.

      Reply
  2. Melinda

    This sounds great! Did you cook dried chickpeas or use canned? Yummy either way. Also love that site, “Plant-Based on a Budget”–have bookmarked it.

    Reply
    1. Bix Post author

      I cooked mine. She used canned. I’ll have to buy some canned now so I’ll be ready to make it in a pinch … because … I’m really liking it. I used to love tuna salad and this is so similar. Bill suggested adding horseradish which I’m definitely going to do.

      Reply
  3. Marj

    Upon seeing the photo of the salad you made am inspired to try it today which I’m in the process of doing. One question, did you use white miso? Assume so for the milder taste. In this case I’m using canned chickpeas due to time involved. It just looks so delicious!

    Reply
    1. Bix Post author

      White miso would have been better but all I had was mugi (barley) miso. I’m making it again today and plan on a bit more mustard, say twice what she uses, about a teaspoon of miso, and a teaspoon of horseradish. Plus some lemon and vinegar. I like a kick!

      Reply
  4. Pingback: White Bean Salad | Fanatic Cook

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