Chicken salad has always been one of my go-to’s; it’s simple to make,, can be enjoyed so many ways, and is delicious! While I was in college, there was this diner right down the road that had (at the time) the best chicken salad sandwich. Once I started working, I started going to The Corner Bakery (if you have one near you, give it a try!!), where I found my new favorite chicken salad sandwich. Needless to say, I’m a fan of them and always have been. So when my lifestyle changed, I wanted to find a way to modify chicken salad so that I could still enjoy it!! Enter in the Chickpea…
Chickpeas have become a staple in so many dishes, and this one is no different. They are the perfect base for this recipe – adding in healthy, plant-based fats and protein. After many tries, and many recipes I found one that I absolutely love. I mean I eat this every day; it’s great to dip tortilla chips in, or as a sandwich filling, and recently as a topper for my salads, which I LOVE! There are so many ways that you can enjoy this recipe, and the best part is it’s SO good for you!!
It’s very easy to modify this based on things you have (or don’t have) in your fridge – you can go for a more simplified version or add to it!! I would love to hear any modifications you make in the comments below. I hope you enjoy this as much as I do!!!
Sweet & Spicy Rainbow Chickpea Salad
Ingredients
- 1 can Garbanzo Beans (Chickpeas) drained and rinsed
- 2 tbsp Veganaise Mayo (or whatever type your prefer) use more or less depending on how creamy you like it
- 2 tbsp Sweet Relish
- 1/4 cup Celery, diced
- 1/4 cup Sweet Red Peppers, diced
- 2 tbsp Sunflower Seeds
- 2 tbsp Pumpkin Seeds
- 3 tbsp Hemp Hearts
- 1/2 tsp Red Pepper Flakes (optional)
- 1/2 tsp Fresh Ground Pepper
- 1/4-1/2 tsp Sea Salt
Instructions
- Smash the Chickpeas using a Pastry Blender, Handheld Potato Masher or Fork in a bowl
- Add remaining ingredients and combine
- Enjoy!! I use this as a dip with tortilla chips or for a sandwhich filling! I also love adding it to a chopped salad!!