Updated: Mar 16, 2022
This is a very versatile recipe! You can use it for a sandwich, a wrap, or make it into an appetizer.
This is a variation on a couple of salads that try to imitate egg salad or tuna salad. What I love about chickpeas is that you can add spices, different types of pickles, and other ingredients to make this your special salad. So I invite you to use this one as a base and play with adding what aligns with your taste buds.
Did you know that 1/2 cup of chickpeas has 7.8 grams of protein? And the Vegan Mayo recipe below is made of cashews, so there is even more protein in this recipe.
Vegan Mayo ★★★★★ Sauces - Dressings
Ingredients 1 (15-ounce) can chickpeas, rinsed and drained 4 tablespoons cashew mayo 1 teaspoon Dijon or spicy brown mustard ¼ cup chopped pickles (optional, some of the pickle juice) 1 teaspoon agave syrup (optional) ¼ cup diced celery Healthy pinch each sea salt and black pepper Optional Additions: It’s a base recipe, so you wanna spice it up however you like. You can also use dill or sweet pickles. if I’m making an appetizer from this, I placed the salad on a sliced cucumber and top it with the fire roasted red pepper and a pickled jalapeño. Making a sandwich, I’ll often times add the roasted red pepper and the pickled jalapeño into the salad itself. You could also add fresh or dried dill and any spices you like. Directions
Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
Add remaining ingredients, stir well. Everyone’s taste is different, I like to include some of the pickle juice. But taste and adjust seasonings as needed.
A great appetizer is to place a dollop of the salad on a cucumber and top with some roasted red pepper and a pickled jalapeno pepper.
Vegan Mayo ★★★★★ Soak Time: 30 min.
Source: www.plantpoweredpayson.com Ingredients
1/2 cup cashews - soaked in boiling water 30 minutes 1/4 cup plain plant milk 1 tablespoon lemon juice 1/2 tablespoon apple cider vinegar 1 teaspoon dijon mustard 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon salt
Soak cashews for 30 minutes in hot water, drain. Place all of the ingredients in a blender and blend until smooth and creamy, about 1 minute. Refrigerate for several hours before using.