Ol' Reliable Chickpea Salad for Sandwiches and Wraps (Vegan)

I am currently laying down with my foot iced and elevated. I broke my 5th metatarsal on my left foot. Nope, it didn't happen flipping at gymnastics or while climbing a treacherous mountain. It happened as I was running up my stairs at 6:00 in the morning in a rush to start my car before leaving for work. If it wasn't so cold, this wouldn't have happened. Thus, I blame the winter. 

Being incapacitated has it's advantages, though. For example, I can't go to work but the extra free time has allowed for more time hanging out with this guy:

Fortunately for me, this is literally ALL he does all day. Sleeps. Like a cat.

Anyway, I've also had time to try out new recipes. My mind is reeling with so many fresh ideas, but this chickpea salad is a longtime favorite and just needed to be shared. Hehe.

Chickpeas are a staple food item at my house. I use them often whether it's for hummus, Indian curry dishes, or even desserts! They are rich in nutrients and extremely budget friendly. Especially if you cook them yourself. One of my favorite go-to options to have on hand is a basic chickpea salad. It is essentially a vegan take on a tuna salad, but much tastier, as well as better for you and for our ocean friends. Call me superficial, but it also smells better and is so much prettier! 

 

It makes a delicious sandwich, wrap, salad topping, or you can just eat it plain!

Ol' Reliable Chickpea Salad for Sandwiches and Wraps

Vegan and Gluten-free

Ingredients:

Cooked (or canned) chickpeas/garbanzo beans

Onion

Celery

Red pepper

Green onion/scallion

Chopped pickle or relish

Chopped walnuts

Fresh dill

Mustard

Salt and pepper

Vegan mayonnaise (you can buy in most stores, or make your own)

*Optional: drizzle with balsamic glaze, add dried cranberries, sunflower seeds, slices of avocado, or sriracha sauce if you like a spicy kick!

Use a fork to mash the chickpeas to your desired texture. I keep mine pretty chunky with whole beans left unmashed. It's also less work ;)

Chop and combine the rest of the ingredients with the chickpeas. I don't measure, and neither should you! Recipes are made to be broken. Your taste buds know best. I typically go heavy on the vegetables - it's what I do.

You can make just enough for lunch, or you can make a big batch to last all week, which is a great time-saving idea. The taste improves with time, as the flavors come together and absorb into the ingredients. 

Now that your chickpea salad is all mixed up, you can use it countless ways. Bill likes his piled on a baguette in sub sandwich fashion. Since I am much less active now that I have a foot out of commission, I went for a lighter option. I wrapped it in a collard green leaf, topped with tomato and sprinkled with parmesan (ground up raw cashews). 

Another idea: Chickpea melt. Pile chickpea salad on a slice of toast or an English muffin. Top with sliced tomato and vegan cheese. Melt. Enjoy. Mmmmm...