Chickpea Salad

My chickpea salad recipe is one of my favorite picnic sandwiches. It’s so quick and easy to make and it tastes great. It’s very portable and there’s no mayo to spoil. It’s great served on whole wheat bread, in wraps, or on salads. It is the perfect alternative to tuna salad which is loaded with mercury, cholesterol, animal protein, and toxins from fish, and oils from mayo. Instead you are getting plant protein, complex carbohydrates, and fiber from chickpeas and healthy fats from tahini which is ground sesame seeds. Win!



Chickpea Salad

2 cans chickpeas, drained

3 Tbsp. pickle relish

2 Tbsp. red wine vinegar

2 Tbsp. applesauce

4 tsp. tahini

4 tsp. lemon juice

2 tsp. dijon mustard

1 tsp. sea kelp seasoning  – I use Bragg’s brand

1 shallot, minced

2 Tbsp. dried cranberries

pinch of salt

4 tsp. hemp seeds (optional)

In a large bowl mash chickpeas with a fork or potato masher. Don’t puree, just break up the chickpeas while leaving large pieces. Add all other ingredients and stir well. Store in fridge.

For more info on why you should work on cutting animal protein and oils out of your diet check out the rest of my website and my services page. I would love to help lead you to a healthier life!



2 thoughts on “Chickpea Salad

  1. The idea is good, now why if people is trying to eat healthy, would recomend a CAN of chickpea…? Makes nonsense, but the idea of chickpea salad i like that.


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