- 1 can cooked chickpeas – drained and rinsed
- 2 stalks of celery-chopped
- Pepper to taste
- ¼ cup chopped red onion
- 2-3 T vegan mayo (may substitute plain soy yogurt for no oil version)
Chop onion in the food processor. Add in chopped celery and chickpeas. Pulse several times to mash. Mix in the mayo and pepper. Serve on bread, crackers or on top of salad greens.
The chickpeas contain protein plus fiber. Compared to chicken salad it has less saturated fat and more protein, which means that this recipe meets the standard recommendations for those with heart disease, diabetes or hypertension. And, believe it or not, it is our most requested recipe that we have sampled at classes and community events.