Recipe: Chickpea Salad
This is such a simple, fresh recipe, I love it because it's very filling yet light and healthy.
Variations of this recipe contain Nori and taste like tuna-salad - mine isn't fishy, just nutty and crunchy.
Mounded on top of a whole-wheat bun:
1 16 oz can organic chickpeas
3 stalks celery, chopped
10 baby carrots, chopped
1/3 red onion, chopped
1 Tbs Veganaise (I prefer the purple lid - Grapeseed oil style)
1/2 tsp crushed coarse sea salt (or to taste)
Mash the rinsed chickpeas slightly with a fork before adding the chopped veggies. Toss with Veganaise and salt to taste. Chill and serve. You can serve this on a bun, on a pita, plain, or with tortilla chips.