Whether you’re craving a sandwich, want a quick wrap for lunch, or serving canapés, this vegan chickpea salad is here!
1 x 400 g can chickpeas, drained and rinsed
2 celery stalks, finely chopped
1 thinly sliced spring onion
1-2 finely diced gherkins/pickles
125 mL vegan mayonnaise (alternatively you can use 1 avocado mashed or 125 g hummus)
1 Tbsp wholegrain mustard
Juice of half a lemon
Pinch of cayenne pepper and garlic powder
Salt and pepper
- Place the chickpeas in a food processor and pulse a few times until roughly chopped. If you do not have a food processor, mash the chickpeas slightly with a fork.
- In a bowl, combine the remaining ingredients with the mashed chickpeas.
- Serve on bread, in a wrap, or on a romaine lettuce leaf.