Creamy Vegan Chickpea Salad

• •30 oz chickpeas, canned, drained and rinsed
• •0.5 cup vegan mayonnaise
• •2 large celery stalks, finely diced
• •0.3 cup red onion, finely minced
• •2 tablespoon fresh dill, chopped
• •1 tablespoon fresh lemon juice
• •1 teaspoon Dijon mustard
• •0.5 teaspoon garlic powder
• • to taste salt
• • to taste black pepper, freshly ground
• •0.3 teaspoon turmeric powder (optional, for color)

Instructions

1. 1

   Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel or clean kitchen towel to remove excess moisture.

2. 2

   In a large mixing bowl, add the drained chickpeas. Using a fork or a potato masher, mash the chickpeas until mostly broken down but still with some texture. Avoid mashing completely smooth; some whole or half chickpeas add a nice bite.

3. 3

   Add the finely diced celery, minced red onion, and chopped fresh dill to the bowl with the mashed chickpeas.

4. 4

   In a separate small bowl, whisk together the vegan mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, and optional turmeric powder until smooth and well combined.

5. 5

   Pour the creamy dressing over the chickpea and vegetable mixture. Stir gently until all ingredients are evenly coated.

6. 6

   Season the chickpea salad with salt and freshly ground black pepper to taste. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust as needed. Taste and add more seasoning if desired.

7. 7

   For best flavor, cover the bowl and refrigerate the Creamy Vegan Chickpea Salad for at least 30 minutes to allow the flavors to meld. This also helps the salad to firm up slightly.

8. 8

   Serve chilled on bread as a sandwich, in lettuce cups, on crackers, or as a side dish.

Chef's Tips

• 💡Don't over-mash the chickpeas; leaving some texture makes for a more interesting salad.
• 💡For extra tang, add a teaspoon of apple cider vinegar along with the lemon juice.
• 💡Experiment with other herbs like fresh parsley or chives for a different flavor profile.
• 💡Add a pinch of smoked paprika for a subtle smoky depth.
• 💡This salad is delicious served in whole wheat pita pockets with fresh spinach or sliced tomato.
• 💡Store leftovers in an airtight container in the refrigerator for up to 3-4 days.