Chicky Salad

provided by recipe author
  • Preparation Time: 25 minutes
  • Total Time: 25 minutes


Servings: 2

Necessary Ingredients

  • 1 cans
    canned chickpeas
  • 2 Tbsp
    vegan mayonnaise or more to the right consistency
  • 2 tsp
  • 1 tsp
  • 1 tsp
    black pepper
  • 2 tsp
    lemon juice
  • 2 Tbsp
    pickles sweet relish or small diced dill pickle
  • 1 Tbsp
    fresh minced parsley
  • 1 tsp
    paprika powder

Optional Ingredients

  • 1/4 whole
    bell pepper any color, or multiple colors
  • 1/2 whole
    carrot shredded
  • 1 stalk
    celery very small dice
  • .5 whole
    green onion thinly sliced or minced
  • 1 Tbsp
    red onion minced or diced
  • 40 g
    corn kernels fresh or thawed
  • 50 g
    grapes quartered or halved
  • 50 g
    cucumber small dice


  1. First select 3-5 ingredients from the Optional Ingredients list and prepare them.
  2. Drain and rinse the chickpeas and layer them two or three deep in a flat-bottomed dish like a casserole or glass loaf pan. Using the bottom of a medium sized drinking glass, or clean jar, press the chickpeas until they are mostly flat and broken, leaving some peas whole or halved, and some totally mushed. For multiples of the recipe, use either a larger dish or press them in batches.
  3. Mix together the crushed chickpeas and vegetables in a large bowl and add the remaining Necessary Ingredients, mix throughly and taste. Try to balance flavors, wetness, and crunchiness by adding more salt, mustard, mayonnaise, or fresh vegetables until a desirable mix is achieved. Chill for at least an hour for optimal flavor and temperature. Can be served cold with crackers or cucumber slices, or hot on a grilled cheese sandwich.


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