I got inspired to whip up some chickpea salad after stumbling across Susan Voisin's Chickpea Salad recipe in my news feed. I haven't decided if my version tastes more like egg salad, or potato salad... but it's perfect for sandwiches, or to scoop on top of a bed of greens. Did I mention it only takes minutes to make?
Inspired by Susan Voisin of Fat Free Vegan Kitchen
- 1 can unsalted chickpeas, drained
- 1/2 red bell pepper, diced
- 1/4 cup parsley, minced
- 1 pickle, minced (or 1 tbsp relish)
- 1 shallot, minced
- 1 tsp paprika
- pinch of cumin
- pinch of cyan
- 1 tbsp tahini
- 2 tsp garlic powder
- 1 tbsp rice wine vinigar
- pinch of salt and pepper
In a bowl, mash up chickpeas with a fork. Add in all other ingredients and spices, and mix well. *Tastes even better the next day!