Chickpea Salad

Clea Grady

Looking for a replacement filling for tuna sandwiches? Then look no further. This will totally hit the spot. And if you’re not a sandwich fan, then this is also just great on it’s own. Ideal for packed lunches, or alongside other salads at dinner.

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Ingredients

1 x can of chickpeas
1 x carrot (large) grated
2 x stalks of spring onion, finely chopped
Half a small red onion, finely chopped
2/3 big gherkins, chopped
Vegan mayo
Japanese Ume Plum Seasoning (just a few shakes… I use the Clearspring brand)
Salt and cracked pepper to taste

Preparation

Special thanks to Victoria Harley for the image: split-pin.co.uk

Method

Wash and drain the chickpeas and pour into a good sized bowl
Add all other veggie ingredients to the bowl and mix well
Add a good squirt of mayo and mix. You may wish to add more after mixing – it really is a case of personal taste
Add a couple of shakes of the plum seasoning, and salt and pepper to taste
Mix well
Serve on its own, or between slices of crusty bread or sliced bread toast… Add lettuce or rocket, tomato, even a slice of cheese if you feel like it 🙂

This should last in the fridge for a day or two… Mine is usually all gone by the next day at the latest!

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