Chipotle Chickpea Salad

Love for Chickpea Salad

Not only is this power plant-based salad bursting with flavor but it only takes minutes to prepare! It's also very versatile. You can add the chickpea salad to a green salad, make it into a sandwich and add sprouts, wrap it in tortilla or mix it into some healthy whole grains like brown rice, farro or quinoa.

We tend to enjoy things spicy for the flavor and the nutritional benefits of spices, therefore we add it to meals often. However, if you prefer less spice, simply omit the cayenne pepper. This is the type of recipe that you can easily customized based on your personal flavor preferences. Make the base by following the instructions below then taste it to determine if it needs more salt, pepper, lime, paprika, or cayenne. We added a bit more salt and pepper to taste then topped the salad with an additional dash of smoked paprika and cayenne because ... Can't.Get.Enough.Spice. How about you?

Another use for this salad is as a crowd-pleasing party dish! Here are some ways to use it for a large gathering:

• Serve as a summer picnic salad

• Add a dollop on top of whole grain seedy crackers or cucumber slices for a bite-size party appetizer.

• Smash it in between two slices of bread and cut into smaller bites for finger sandwiches.

• Stuff it into pita pockets.

• Scoop it into lettuce leaves.

• Lay it into celery grooves and cut into celery sticks for another fun party appetizer.

• Include it as a spread for a vegan charcuterie board.

What's nice about making this into a party dish is that it's simple to make, economical, and can be made allergen-free by omitting the almonds (or substituting sunflower seed in their place). You might also want to omit any spice if you're making this for a large group.

On with the recipe!

Chipotle Chickpea Salad

Serves: 2

Preparation time: 15 minutes

Cook time: none

Ingredients

• 1 15-oz can chickpeas, drained or 1 1/2 cups homemade chickpeas

• 1/4 cup slivered or sliced almonds

• 4 Tbsp vegan mayo of choice (I used Fabanaise for this recipe but Follow Your Heart is another great option) OR, for oil-free, use 1 whole avocado, smashed with a fork

• 1 Tbsp maple syrup or coconut nectar

• 1 tsp smoked paprika powder

• 1 tsp cumin powder

• 1/4 tsp garlic powder

• 1/2 tsp chili powder

• 1/4 tsp cayenne powder (optional if you like a little spice)

• 1/4 tsp sea salt (or more to taste)

• black pepper to taste

• a squeeze of one lime

• 1/4 c chopped celery

• 1/2 c sliced green onion

• 1/2 c cilantro, chopped (optional)

Optional sandwich Ingredients (if you choose to make this into a sandwich or a wrap)

• 4–5 large washed collard green leaves or whole-grain bread of choice

• sliced radish

• cucumbers

• sprouts

• pickles or pickled onions

• tomato

• sprinkle of hemp seeds

Directions

1. Add the chickpeas and almonds to a large mixing bowl and lightly mash with a fork so that about half of the chickpeas and almonds are mashed and half are still whole.

2. To a separate small bowl, add the mayo (or avocado), maple syrup or coconut nectar, lime juice, smoked paprika, ground cumin, garlic powder, chili powder, cayenne powder, if using, and sea salt. Mix well.

3. Transfer the mayo (or avocado) mixture to the chickpeas and almonds. Mix well to coat the chickpeas and almonds.

4. Stir in the celery, green onion and cilantro, if using.

5. Open the washed and dried collard green leaves or other leafy green like romaine and add a healthy portion of the chickpea salad. Add other plant-based ingredients you love like radish, tomato, purple onion, sprouts or hemp seeds for more texture, flavor and nutrition. Alternatively, in place of leafy greens, you can make this into a wrap or sandwich by adding the salad to a whole-grain tortilla or to two sliced of whole-grain bread.

The chickpea salad will keep covered in the fridge for up to five days, making it great for a grab-and-go lunch or snack!

Delicious and nutritious additions: Sliced radish, arugula, and carrots

Nutrition Information

Per serving (4 servings): 296 calories, 41 grams carbohydrates (32 grams net carbohydrates), 9 grams fiber, 9 grams protein, 15 grams fat, 461 milligrams sodium

Good source of vitamin B2, vitamin B6, folate, vitamin C, calcium, iron, magnesium, phosphorus, zinc

Excellent source of vitamin A, vitamin K, copper, manganese

Watch the live (un)cooking demo here.

Spoiler alert:

A sweet rescue dog named Jug is featured at the end!