Here’s a simple salad made with chickpeas, vegan mayonnaise and sweet mustard dressing for a little tang. It can be served with a green salad, on a sandwich, in pita bread, as a dip with tortilla chips, on its own, or in any way you might include something like a tuna salad with your meal. It’s good no matter how you enjoy it! Below are video links showing how to make all the components, and the written recipes follow the videos. If you need a short cut, simply use your favorite mayonnaise and mustard dressing that you have on-hand.

Enjoy!
Judi

Sweet Mustard Dressing

Vegan Mayonnaise

Chickpea Salad

Chickpea Salad (Mock Tuna)
Makes 4 to 6 Servings

1 (15.5 oz) can chickpeas, drained and rinsed OR 1-3/4 cups cooked chickpeas
½ cup sweet mustard dressing, of choice*
1/3 cup mayonnaise, of choice**
1/3 cup diced celery, more or less as desired
2 Tbsp small diced onion of choice, more or less as desired
Black pepper to taste

Place chickpeas in a food processor and pulse very briefly to coarsely chop them up. Transfer the chopped chickpeas to a mixing bowl. Add the remaining ingredients and stir to combine.

Chef’s Note: This salad is delicious on a bed of salad greens, used as sandwich filling, wrapped in a tortilla or pita bread, or served with tortilla chips as a dip. It may be used any way you would use a tuna salad.

* For an oil-free sweet mustard dressing, try my Sweet Mustard Dressing (recipe below).
** For a vegan mayonnaise option, try my Vegan Mayonnaise (recipe below).

Sweet Mustard Dressing (Oil-Free, Vegan Option) Makes About 3 Cups
1 cup of cooked or canned (and drained) white beans of choice
1 avocado, diced
½ cup water
¼ cup apple cider vinegar
½ cup Dijon mustard
¼ cup maple syrup or honey

Place all ingredients in a blender or food processor. Process until smooth. Enjoy! Store extra in a covered container in the refrigerator and use within 4 days.

Vegan Mayonnaise (White Bean and Avocado Mayo) Makes About 2 Cups
1 (15 oz) can of white beans of choice OR 1-3/4 cups cooked white beans of choice
1 Tbsp Dijon mustard
1 Avocado, diced
1 Tbsp lemon juice
1 Tbsp white wine vinegar
2 Tbsp water or aquafaba (reserved bean juice from the can)

Rinse and drain the canned beans, reserving the liquid from the can, if opting to use it. Place all ingredients in a blender and process until smooth. Use as you would any mayonnaise. Store in a covered container in the refrigerator and use within 5 days.

Cook’s Note: Since this is made with avocado, it will have a pale green tint, which is unlike traditional mayonnaise. However, the flavor is very similar to that of traditional mayonnaise.