Enjoy yummy gluten free vegan chickpea salad in vegetarian sandwich recipes or as an easy appetizer or snack, with or without chips or crackers.
We love chickpea salad as a taco filling. Or serve it as a side with steamed veggies and rice for a super fast meal. Or eat this satisfying spread straight out of the container for a midnight snack.
Dulse flakes or fresh dill kick the flavor of this spread WAY up!
Total prep time: 20 Minutes
Nutrition Data Per Serving, 56g: 84 cal, 13g carbs, 2g fat, 69mg sodium, 3g fiber, 4g protein, 2g sugars, low Cholesterol, good source Vit K, Folate, Manganese. Estimated glycemic load 5
Exact quantities aren't important in this recipe. If you're using canned chickpeas and don't want leftover beans, just use them all, and add a little more of the other ingredients in proportion and to your taste.
Pickle juice is simply the liquid from the pickle jar. It has a nice bite to it.
Dulse flakes add a bit of ocean flavor, reminiscent of tuna salad, plus they're a great source of iodine and other minerals. If you don't care for seaweed, just leave it out. Or substitute fresh dill, which I like just as much.
Mello white miso is a wonderfully useful ingredient because of it's mild cheesy salty taste and sticky pasty texture, but if you don't have it on hand and don't want to run out and buy some, use 1/2 Tbsp soy sauce or just add extra salt.
Made your Chickpea Salad Sandwich Spread for a bunch of girlfriends for lunch. It was the hit of the party! So easy and SOOOOOO delicious! My forever tuna substitute! - Wynn C.
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