Another chickpea salad? Yes, this is happening. I hope you are not too upset with me. But you see, I have an obsession with chickpeas and I especially love them in “salad” form. I admit it. I’m not ashamed of it. And to be honest, I am quite certain that these chickpea salads will continue to come your way. I hope you are good with that. And if not, well at least try to pretend that you are for my sake. Cool? Good!
The chipotle chickpea salad contains protein, veggies, and just the right amount of spice. This is a winner of a salad for lunch or dinner…and I suppose breakfast if you want to get really crazy.
Chipotle Chickpea Salad (Vegan)
Serves 2-3
Ingredients
1 15 oz can chickpeas, drained and rinsed
1 stalk celery, finely diced
1/4 cup red bell pepper, finely diced
2 tsp dried onion flakes
3 TB vegan mayo
1 to 2 tsp sriracha sauce (start with 1 and add more to your liking- I used 1 1/2 tsp)
Directions
1. Using a fork, mash chickpeas in a medium bowl until mostly pureed with some small chickpea pieces remaining.
2. Stir in remaining ingredients.
3. Refrigerate for at least one to two hours, or until chilled.
4. Serve as a sandwich, in a wrap, on rice cakes, or with crackers.
I ate mine in hearts of Romaine lettuce leaves for dinner, and as a sandwich on toasted Ezekiel bread for lunch.
Some like it spicy. Some like it not-so-spicy. The beauty of this salad is that you can make it your own. Spicy for this girl! Sriracha sauce is definitely my friend. Hopefully I don’t get too crazy and start adding it to everything now 😉
What type of chickpea “salad” should I make next?
