Ingredients:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
- Optional: lettuce leaves, bread or wraps for serving
Instructions:
1. Prepare the Chickpeas:
- In a large mixing bowl, mash the chickpeas using a fork or potato masher until they reach your desired consistency. Some whole chickpeas can remain for texture.
2. Mix Dressing:
- In a small bowl, whisk together vegan mayonnaise, Dijon mustard, and lemon juice until well combined.
3. Combine Ingredients:
- Add the chopped red onion, celery, dill, and parsley to the mashed chickpeas. Pour the dressing over the mixture.
4. Season and Mix:
- Season the mixture with salt and pepper, to taste. Gently stir until all ingredients are evenly distributed and coated in the dressing.
5. Serve:
- Serve the chickpea “egg” salad on a bed of lettuce leaves, or as a sandwich filling in bread or wraps.
6. Enjoy:
- Enjoy this flavorful and satisfying chickpea “egg” salad as a protein-packed lunch or snack option!
Feel free to customize this recipe by adding ingredients like diced bell peppers, shredded carrots, or chopped pickles for extra flavor and texture. Adjust the seasoning and dressing ingredients according to your taste preferences.