Description
This vegan chickpea salad with no mayo is an easy and quick plant-based recipe that can be made in about 15 minutes.
Ingredients
Scale
- 1 (15 ounces/425 g)can of chickpeas, drained and rinsed
- 1/4 cup (45 g) diced dill pickle (or use your favorite type of pickle)
- 1 celery rib, diced (about 1/2 cup)
- 2 tablespoons tahini
- 1 1/2 tablespoon Dijon mustard
- 1 tablespoon water
- 2 teaspoons maple syrup
- 1 teaspoon dill weed (dried dill leaves)
- 1/4 teaspoon garlic powder
- Pinch of salt and pepper, or to taste
-
For serving: whole grain bread, tomatoes, and lettuce
Instructions
- Drain chickpeas and mash them in a bowl with the back of a fork or potato masher.
- Then add the rest of your ingredients to the mashed chickpeas.
- Stir everything until combined. While stirring, I mash more of the chickpeas into the tahini/mustard mixture to make it creamier.
- Taste for seasoning, and adjust to your preferences. If it’s too dry, add a tablespoon of tahini, water, or pickle juice at a time to reach your desired texture.
Notes
Buy tahini with only one ingredient: sesame seeds. There may be natural oil separation, which is normal. Stir the tahini to combine the separated oil back into the paste. Make sure to stir the tahini before measuring the needed amount for the recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: no-bake
- Cuisine: American
