Creamy Chickpea Salad
540ml can Chickpeas, drained and rinsed
1 stalk Celery including leaves, diced
Small Red Onion, diced
½ Carrot, shredded
3 Tbsp. Fresh Parsley, chopped
¾ C Mayonnaise
1 Tbsp. Yellow Mustard
1 ½ Tbsp. White Vinegar
Pinch Red Pepper Flakes
½ Tsp. Dried Parsley
Sea Salt / Black Pepper
In a small bowl, whisk together the mayo, mustard, vinegar, pepper flakes, and dried parsley.
In a medium sized bowl, add the chickpeas, celery, red onion, and shredded carrot. Pour the dressing over the vegetable mixture and toss to combine.
Season with salt and pepper to taste and stir in the fresh parsley.
Refrigerate for at least 30 minutes to fully combine flavours.
Pairs Well With
Back in my MED (Meat Eating Days) , creamy salad style sandwiches were my favourite! This chickpea salad is everything those used to be but meat free. Delicious on it's own but stuff it in a crusty roll and it's heavenly.