Serves 1
- salt to taste
- 1/4 teaspoon dried dill
- fresh ground black pepper to taste
- for the chickpea salad:
- 1/2 15-ounce can chickpeas (about 3/4 cup) drined, rinsed, patted dry
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon vegan mayo (vegenaise)
- 1 1/4 teaspoons stone ground mustard
- 3/4 teaspoon apple cider vinegar
- 3 dashes ground turmeric
- serve over:
- butter lettuce or mixed greens (i use a butter lettuce blend)
- carrots grated
- english cucumber diced
- vine tomato or cherry tomatoes diced (or halved)
- avocado diced or sliced
- Carbohydrate 25.6809774980689 g
- Cholesterol 0 mg
- Fat 1.38350999846833 g
- Fiber 7.61437487309369 g
- Protein 3.09632499867177 g
- Saturated Fat 0.134609999922245 g
- Serving Size 1 1 (272g)
- Sodium 3665.74149999936 mg
- Sugar 18.0666026249752 g
- Trans Fat 0.249374999889226 g
- Calories 119 calories
Step-by-step
- Smash the chickpeas with a fork until mostly mashed with some structure remaining.
- Fold in the pickles, vegan mayo, mustard, vinegar, dill, turmeric, pepper, and salt until well combined.
- Serve the chickpea salad over a bowl of butter lettuce with grated carrots, diced cucumber, tomatoes, and avocado.
Why is this mixture swimming in liquid after sitting for twenty minutes? Achieving a proper texture relies entirely on surface moisture management, beginning with patting those legumes thoroughly dry with paper towels before any mechanical mashing occurs. Without that drying step, residual canning liquid breaks down the emulsion of the vegan mayonnaise and apple cider vinegar.
- Use a fork rather than a food processor to maintain structural integrity; mechanical blades turn legumes into a gummy paste instead of mimicking traditional salad textures.
- Swap stone ground mustard for Dijon at a strict 1:1 ratio if sharper acidity is needed, but reduce the apple cider vinegar by a quarter teaspoon to compensate for Dijon's liquid content.
- Pat drained cucumbers and tomatoes on paper towels for five minutes prior to assembly to prevent excess water from pooling at the base of the butter lettuce greens.
- Store the un-dressed chickpea mixture in an airtight glass container for up to three days, keeping the greens and avocado entirely separate until service.
Fresh dill offers a brighter herbaceous note than the dried variety specified, requiring a 3:1 substitution ratio if swapped. Correct execution depends on balancing the turmeric's earthy bitterness with enough acid from the pickles.
