Chickpea Salad is one of my go-to dishes for lunch. I like to mash up chickpeas, add whatever veggies I might have in the fridge – such as celery and carrots – add some seasonings, and mix it all together with vegan mayo. It’s perfect on a sandwich, in a wrap, and on top of a garden salad.
As much as love slathering everything in mayonnaise (and I really do love it), I know that it’s pretty much just fat with no nutritional benefits. Lately I’ve been wondering what I can use in my chickpea salad instead of mayo. It would have to be smooth, creamy, and flavorful. Could I make a homemade mayonnaise with cashews? Yep, I could, and I often do. I use cashew mayo a lot in sunflower seed tuna and raw kale slaw. But I’ve been eating so much cashews cheese in the form of cashew cheese and salad dressings lately, and my nut habit has been getting a little pricy, so maybe something else would be better for this. Then it occurred to me – tahini!
Tahini is one of my favorite condiments. It’s a good source of magnesium, potassium, and iron, and it’s one of the best sources of vegan calcium. It’s also loaded with protein and vitamins. When mixed with lemon juice and garlic, it’s extremely tasty, too.
So I’ve been ditching the mayo and reaching for the tahini. I absolutely love the way it compliments the chickpeas in this chickpea salad. Feel free to add whatever chopped veggies you’d like to this recipe. It’s just as good with scallions and red bell pepper as it is with carrots and celery.
- ½ cup tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt
- 1 ½ cup cooked chickpeas (1 14-ounce can)
- 2 celery stalks, diced
- 2 scallions, sliced
- 2 carrots, diced
- ¼ cup chopped fresh parsley
- In a small bowl, whisk together the tahini, apple cider vinegar, water, mustard, garlic powder, onion powder, and sea salt until smooth and creamy. If it’s too thick, add a little water, a tablespoon at a time.
- In a large bowl, mash the chickpeas with a fork or a potato masher. Add the celery, scallions, carrots, and parsley and gently mix to combine. Gently mix in the tahini dressing.
- Refrigerate for at least 2 hours before serving, to allow the flavors to combine. Serve on a sandwich, in a wrap, on a fresh salad, or with crackers and cut veggies.