Chickpea salad with truffle mayo
1 15 oz Can of Chickpeas, drained & rinsed
1/4 of a Red Onion, minced
2 Celery Stalks, chopped
1 Dill Pickle (optional)
Fresh Dill to taste
Salt & Pepper to taste
2TBS Truffle Oil
1/4 C Vegan Mayo, store bought or homemade
1 Clove of Garlic (optional)
1. Begin by adding your drained & rinsed chickpeas to your food processor. Add in salt & pepper to taste, fresh dill, garlic & 1 dill pickle spear. Pulse until crumbled, but not smooth, you do not want this mixture to be creamy. Pour into a mixing bowl & set aside.
2. In a small bowl add in about 1/4 C of vegan mayo, begin to carefully whisk in truffle oil, 1 Tbs at a time. Taste & adjust seasoning. Add the truffle mayo to your chickpea crumble 1 Tbs at a time, if you like creamier chickpea salad then you may add more mayo. The leftovers can be stored in the fridge & used on sandwiches up to 5 days.
3. Now you can add your veggies into your mixture. I personally love celery, red onion & sometimes carrots. Stir everything together until well combined, then you can begin building your sandwich.
4. Using bread of choice begin adding on romaine lettuce, chickpea salad, radishes, avocado & lightly drizzle with balsamic vinaigrette. Enjoy!
Chickpea salad is easily one of my go to's when it comes to BBQ's & side dishes, but throw it onto a sandwich & you've got a whole new delicious combo! This is a great salad that can be eaten in place of tuna salad or chicken salad & you can add whatever other veggies, raisins, nuts or herbs you desire. I personally was craving truffle when I constructed this recipe & I am so happy I gave it a go! You can eat this chickpea salad with crackers, carrot & celery sticks, as a side or in a wrap, its a super versatile dish & I hope you guys love this variation of it.