1 15 oz can chickpeas drained and rinsed or 11/2 cups cooked chickpeas
1/4 cup vegan mayo + extra for spreading on toast
2 teaspoons of kala namak (Indian Black Salt) or any salt
1/2 teaspoon ground turmeric and freshly ground pepper
1 medium carrot peeled and very finely chopped
1 rib celery, finely chopped
1/2 cup finely chopped red onion
8 slices of whole wheat toast, tomato slices, Romaine Lettuce leaves
- Put the chickpeas on a mixing bowl and use an avocado/potato masher or strong form to mash them well. They should retain some of their structure and not appear pureed. Leaving a few whole chickpeas is ok.
- Mix in the mayo, turmeric, and pepper(s) to taste. Mash a little more. Fold in the carrot, celery and red onion.
- Assemble the chickpea salad and toss into sandwiches with lettuce and tomato. FROM: “I Can Cook Vegan.”