Chickpea Mayo Salad
This chickpea mayo salad is a great vegan alternative to tuna mayo. It is delicious as a sandwich filling or on baked potatoes and is easy to make, high in protein and very tasty!
Servings 2 people
Ingredients
- 400 g (14 oz) tin chickpeas
- 1 large/2 small sticks celery
- 40 g (2 Tablespoons chopped) pickled gherkins or cornichons
- 2 spring onions (scallions)
- 60-75 g (4-5 Tablespoons) vegan mayonnaise*
- 1 Tablespoon lemon juice
- 1 teaspoon wholegrain mustard
- ½ teaspoon dried dill
- ¼ teaspoon garlic powder
- 140 g (5 oz) tinned sweetcorn (1 small tin) drained
- salt and pepper
Instructions
- Rinse and drain the chickpeas. Place them in a large bowl and use a potato masher or fork to roughly mash them; don't go too far, you want them to retain a bit of texture.
- Very finely chop the celery and pickled gherkins and thinly slice the spring onions. Add them to the bowl of chickpeas.
- Add the mayo, lemon juice, mustard, dill, garlic, sweetcorn and some salt and pepper to the bowl.
- Give everything a good stir, taste and add more salt, pepper and mayo as needed. Store covered in the fridge for up to 3 days.
Notes
- *Start with 60g (4 Tablespoons) and add more as needed.