Happy Sunday wanderers and welcome back to another post! I hope everyone is staying safe at home and finding ways to enjoy quarantine. I figured with the lack or travel content and ability to do restaurant reviews I would share a recipe with you all!

When I asked what people would like to see, someone suggested I make a recipe with chickpeas and someone else asked for a recipe that can be made with pantry staples. Chickpea salad is a staple substitute for the more classic chicken salad, within the vegan community. If you have a can of chickpeas and some mayo you are well on your way to being able to make it!

Ingredients List

Chickpeas (3 Cups)
Vegan Mayo (3/4 Cup)
Celery (1.5 Cups)
Red Onion (1 Cup)
Spices of Choice: Nutritional Yeast (1 TBS), Garlic Powder (1 tsp), Onion Powder (1 tsp), Pepper (1 tsp), Salt (1 tsp), Paprika (1/2 tsp), Ground Mustard (1/2 tsp)

First, just grab a large can of chickpeas (garbanzos), drain and rinse them, and add them to a clean bowl. Partially mash the chickpeas so that about half of them are smashed and half of them remain whole. This will make it so that the texture is more interesting and will also ensure that chickpeas are less likely to roll around.

Next, grab your plant-based mayo or whatever you have in the house that suites you and your diet. Both Helman’s and the brand Follow Your Heart have great vegan mayos on the market that can be found at most grocery stores.

Next, finely chop purple onions and celery. I personally preferred to have more celery than onions, but it is all up to your personal taste and preference. You can also opt use whatever vegetables you have around the house that will add crunch!

Lastly, play around in your spice cabinet and see what you have available to you! Chickpea salad is meant to be a flavorful yet mild dish in terms of spice so I didn't add too much heat. Use staple spices like salt, pepper, onion powder, and garlic powder and then customize the recipe to your liking from there.

Once you have everything in the bowl, give it a good mix until it is well combined and reaches your desired consistency. Feel free to taste it and add any last minute touches. Once the chickpea salad is finished you can store it in the refrigerator for 3-5 days and serve it in many different creative ways. I have included three examples of how it would plate it below.