Vegan spread: A recipe for chickpea salad

I’m always game for summery, picnic-type foods, and chickpea salad is definitely one of my go-to recipes. A good alternative to chicken or tuna, chickpea salad is made with crushed chickpeas, carrots, celery and onions.

Fresh dill and lemon give the salad a tart, peppery flavor. It’s tasty on crackers or sandwiches, but I like mine on toasted bread with cucumber and hot sauce.

Empty three cans of chickpeas into a strainer over the sink. Give the beans a good rinse and shake out excess water. Pour the chickpeas into a medium mixing bowl, grab a fork and put on your favorite TV show, ’cause this will take a minute.

Using your fork, smash the chickpeas! They don’t need to be smashed to smithereens, just make sure there aren’t any large-ish pieces left.

Once your peas are mashed, set aside the bowl and begin chopping your vegetables. You’ll want them to be finely chopped to keep the salad from becoming too coarse.

When you’ve finished chopping, add the veggies to the chickpeas, then mix in all remaining ingredients and stir thoroughly. Chill in the fridge for a few hours before serving.

Quick note: Tamari, which is basically less salty soy sauce, is admittedly a weird ingredient and can be omitted if you don’t have any on hand. If you’re curious though, scoop a small amount of salad into a bowl and mix in a dash of tamari. In my opinion, the flavor improves dramatically!

Recipe courtesy of Joey Huels.