1 15oz.can chickpeas or roughly 1 ½ cups cooked chickpeas
2tablespoonsred onionroughly chopped
2tablespoonsfresh parsley or dill
1/4cupfinely chopped pickles or relish
Squeeze of a lime
½teaspoonold bay seasoning
Salt and pepper
Add all the ingredients into the food processor and pulse a few times until combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients, so about 5 pulses (depending on your food processor - see video for reference).
Scrape down with your spatula and taste and adjust seasonings to your liking, pulsing again like once or twice to combine.
Serve in a lettuce wrap, or in a sandwich as above, or on crackers or however you desire. If you're making a sandwich, I like to serve it on toasted bread with lettuce, onions and tomatoes. Enjoy!
How to store: Vegan chickpea salad can be refrigerated in an airtight container for up to 5 days.How to freeze: Store the salad in an airtight container for up to 3 months and let it thaw in the refrigerator before serving.