Have you ever made your own chickpeas? It is totally worth it! Canned chickpeas can be grainy sometimes, but the fresh ones are creamy and almost have a fluffy consistency. My husband is not a fan of beans. He tries to like them, and I sneak them into things, but he just is not a fan. Last week I made a stir fry with fresh chickpeas, and he surprisingly said “oh, there’s chickpeas in here? I didn’t even notice.” He actually really enjoyed the meal and didn’t pick out one chickpea. So, from now on, I’m making them fresh.
That being said, for this recipe, you can use fresh or canned, it’s totally up to you. I just had to tell you about my new found treat in fresh chickpeas.
Moving on!
This Chickpea salad is delicious. It’s creamy and full of flavor. After becoming vegan, I missed making tuna salad, and this totally curved that craving.
Moms: Let your kids mash the chickpea. In reality, you will do the mashing, but they will love assisting, and stirring, and making ninja noises as they stab the salad with a fork. Life is more fun with little boys =)
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- 1 15.5 oz can chickpeas- mashed or 2 cups freshly cooked chickpeas
- 1 small avocado- mashed
- 1 Tbs Just Mayo Optional- can replace with more avocado
- 1 green onion- chopped
- 1 tsp yellow mustard
- 2 tbs sweet pickle relish
- Salt and pepper to taste
Ingredients
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- First mash your chickpeas in a bowl.
- Next add all other ingredients to the bowl and mix.
- Add salt and pepper to taste, and then add to some toasted bread, a lettuce wrap, some crackers, or just eat with a fork!
