Ingredients
Scale
- 1 (15-ounce) can of chickpeas (garbanzo beans), rinsed and drained thoroughly
- 1/3 cup high-quality vegan mayonnaise
- 1/4 cup finely chopped red onion
- 1 large celery stalk, finely chopped
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- Optional: 1 tablespoon chopped fresh cilantro or parsley for freshness
Instructions
- Prepare the Chickpeas: After rinsing and draining the chickpeas, pat them dry with a paper towel. This step is crucial for preventing a watery salad. Pour the dried chickpeas into a medium-sized mixing bowl.
- Mash the Chickpeas: Using a fork or a potato masher, mash the chickpeas until you reach your desired consistency. For a chunkier, more textured salad, mash them lightly, leaving some whole or halved. For a smoother, creamier texture similar to traditional tuna salad, mash them more thoroughly.
- Add the Flavor: To the bowl of mashed chickpeas, add the vegan mayonnaise, finely chopped red onion, finely chopped celery, sriracha, fresh lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Mix Everything Together: Stir all the ingredients together with a spatula or spoon until everything is well combined and the mixture is creamy. If you’re using fresh herbs like cilantro or parsley, fold them in now.
- Taste and Adjust: Give the salad a taste. This is your chance to perfect it! Does it need more spice? Add a bit more sriracha. More tang? A squeeze more of lemon juice. A bit more salt? Now is the time to add it.
- Serve or Store: The salad is ready to be served immediately. You can also cover it and refrigerate it for at least 30 minutes to allow the flavors to meld together for an even more delicious result.
Nutrition
- Serving Size: One Normal Portion
- Calories: 210