Hey loves, today on the blog I am sharing another salad that has been added to my meal plans. It is simple and quick. Guess what? It includes chickpeas. I still can’t believe it took me so long to get with chickpeas but better late than never.
Chickpea is not really the superstar in this salad though. It is a seasoning that mimics a specific flavor. More about that later. Let’s get to the reason behind this salad.
When I used to eat seafood a couple of years ago, I would get a tuna salad from Subway. First, I would get my salad made with all of the veggies and add a scoop of tuna on top with ranch dressing. Lately, I began to wonder how I could do this vegan style.
Related post: Vegan BBQ Tempeh Salad with Avocado lime dressing
I did try a vegan tuna brand. It was alright but it didn’t woo me. I try to limit my intake of processed foods. If I am going to intake processed foods, I need to lovelovelove it. It needs to be worth it to me.
So how did I find this chickpea salad idea? I followed an account on twitter called plantbasedvibes. This account shares a lot of inspiration and encouragement regarding living and enjoying a plant-based lifestyle. There is a chickpea salad recipe pinned at the top of this account.
I wanted to try the recipe out but I didn’t want to use bread or crackers. Since I have been on a kick lately with creating salads, I figure I could use it as a substitute for the salad I use to get at Subway. I use the recipe as a based and added a couple more ingredients to it.
Related post: Vegan Chickpea & Avocado Salad
Initially, I was going for the fish taste. I added some flakes of nori sheet and kelp granules. Now, we are to the superstar of this salad. About a month ago, I was researching to see if anything could substitute egg flavor. I ran across black salt. I used to like my tuna salad to have a little egg in it. Hence comes the black salt.
As I was seasoning it with the black salt (which gives an egg flavor), I enjoyed this flavor more. So I only put a few flakes of nori sheets and a small sprinkle of kelp granules. Boom! Vegan chickpea egg salad was born.
Isn’t it amazing when you’re going for one flavor in a recipe but you fall in love with another one?
Let’s get to this salad recipe
1 can of organic cooked chickpeas
1/4 cup of celery
1/4 cup of onions
1 1/2 tablespoons of dill relish
nori sheet flakes to taste
black salt to taste
Kelp granules to taste
2 tablespoons of vegan mayonnaise
black peppercorn to taste
a couple of handfuls of spring mix
one medium tomato
2 kosher dill spears
vegan ranch dressing
vegan mozzarella cheese
First, I mashed the cooked chickpeas a little bit in the bowl. Next, I added onions, celery, vegan mayonnaise, dill relish, nori sheets flakes, kelp granules, black salt, & black peppercorn with the chickpeas and mashed everything together to the texture I liked.
I wanted it cold. So, I put it in the fridge and let it chill overnight. Next day, I made my salad with the rest of the ingredients and added a cup of the chickpea egg salad on top. Drizzle a little vegan ranch dressing and some sprinkles of vegan mozzarella cheese. This resulted in a yummy & filling salad ready to be enjoyed.
Depending on what flavor you are going for, you can omit or add ingredients to your liking. Some may be looking for the fish flavor with the nori sheet flakes & kelp granules. Next time, I will not add them. I enjoy the egg flavor from the black salt more.
While finishing up this post, I thought about a chicken salad I used to get also at a restaurant back home. It included grapes and I think pecans. I will play around with some ingredients and see what I come up with.
If you want to check out the original recipe, go to plantbasedvibes on twitter.
I am getting ready to enjoy some of this delicious salad. Wishing everyone a productive week!
Until next time