I totally FAILED in getting a picture of this super yummy salad, but that might just tell you how delicious it tasted! It was gone before I could document it! You can eat this on its own, as a dip, wrapped in greens, or spread on your favorite sandwich. However you enjoy it, it is tasty, filling and energizing!
I adapted this from two recipes, one at thekitchn.com and PostPunkKitchen.com, because they were so similar!
2 Cups Chickpeas (I used dry, but if you use canned please drain and rinse)
1/4 cup or so Mayonnaise or substitute
1 Tbsp Brown Mustard (recipe calls for whole grain)
1 1/2 Tbsp Umeboshi Vinegar (which is easier to find than you’d think and really makes the taste of the whole salad)
2 Tsp Celery Seeds
1 rib Celery chopped
1-2 Scallions, chopped
pinch Cayenne Pepper
Fresh Ground Black Pepper
Hey: If you really want to simplify things throw everything in your food processor and let er rip. Once things reach the texture you like, you’re done! If you like to have a smoother less chunky salad, follow the steps below…
Place Chickpeas into food processor and pulse until beans start to break down.
Add all other ingredients and continue to pulse until well combined and the texture you like.
Eat or store, and enjoy! I ate this with other salads, on its own, and wrapped in kale!