Quick and Easy Chickpea Salad

Chickpeas have entered the mainstream as an ultra flexible legume. While you may associate chickpeas with your creamy go-to hummus, these peas/beans can be used for a variety of dishes across different cultures. Fry them up with cured chorizo for a Spanish favorite or go Indian and try to make some chana masala. While starting with dried legumes always makes for the most flavorful dishes, sometimes the practicality of breaking open a can means you can whip up something flavorful and satisfying in a matter of minutes. In this recipe I used canned, but if you have the time, fresh chickpeas will always taste better. This chickpea salad recipe is meant to mimic the flavors of a chicken or tuna salad and is especially useful for those who are trying to eat more plant-based. 

Quick and Easy Chickpea Salad 
1 15.5 oz can of garbanzo beans/chickpeas
1 1/2 tbsp. of mayonnaise 
2 tsp. finely diced shallots
2 tsp. finely diced pickles 
2 tbsp. of lemon juice 
salt to taste 
freshly cracked black pepper to taste

The first ingredient, chickpeas, are also commonly known as garbanzo beans. There is no real difference between the two, and the name used is largely dependent on your location. When I was a child living in Puerto Rico, our school cafeteria always served garbanzos with rice, and I came to know it as a lumpy shaped bean. It wasn't until I was in high school that I heard someone refer to it as a chickpea. Whether you call it a pea or a bean, it still makes for a filling and hearty meal. 

I begin by draining and rinsing my chickpeas. If you are bothered by the skins on the peas, I would take the time to peel them here. I particularly enjoy the skin, so I keep them intact. I mash most of the peas with a fork but leave some whole for texture. In a separate bowl, I mix my mayonnaise and lemon juice, which will thin out significantly and make more of a pourable sauce. For a vegan option, I would simply substitute the mayo for Vegenaise or you could use a plant-based yogurt. Then I add in my salt, pepper, shallots, and pickles. If you don't have shallots, you could substitute red or white onion. While I enjoy the bite of raw onion, many people don't. I'd recommend cutting thin slices of your onion (careful not to tear up!) and soaking them in water for 15 to 20 minutes before dicing or mincing. This makes them a bit more mild. Combine your mayo mixture with your mashed chickpeas, and you are done! As pictured above, I enjoyed my chickpea salad as a sandwich. I use the thin-sliced Dave's Killer Bread and would definitely recommend it. I've had the "Good Seed" and the "21 Whole Grain". As with chicken or tuna salad, you can also enjoy this with crackers or even in lettuce wraps. Happy cooking! 

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