Chickpea Salad

These dishes have a texture that is very similar to tuna salad. Serve on a bed of lettuce, in a sandwich, on crackers,
or by itself. Tastes great between toasted bread with thick slices of tomato and cucumber.

Recipe #1
adapted from Christa Trueman, VeganMania.com

1½ cups canned chickpeas
1 cup finely chopped celery
1 tablespoon chopped sweet pickles
2 tablespoons sweet pickle “juice” (brine)
¾ cup vegan mayonnaise (try Vegenaise)
1 teaspoon Old Bay Seasoning, or to taste
1 tablespoon mustard

Directions:

1. Pulse the chickpeas in your food processor until they are just broken up into little pieces (not mushy).
2. Transfer them to a mixing bowl.
3. Stir in all remaining ingredients and adjust the seasoning to your liking. We recommend using more Old Bay Seasoning if you are going to use the salad in sandwiches.

Recipe #2
adapted from VegWeb.com

1 (15-ounce) can of chickpeas, drained well
5 tablespoons vegan mayonnaise (try Vegenaise)
½ tablespoon lemon juice
1 tablespoon nutritional yeast
1 stalk of celery, diced in small pieces
Fresh dill weed, to taste
Salt, to taste
Pinch of garlic powder

Directions:

1. Mash the chickpeas in a medium-sized mixing bowl, using a fork or potato masher. If desired, leave some chickpeas whole or partially mashed for variation of texture.
2. Add the remaining ingredients and mix well.
3. Adjust the seaoning (if needed) and serve by itself or on toasted bread.

This makes enough for about four big sandwiches and keeps in the fridge for four to five days.