I still have a lot of that vegan mayo I got on discount a bit ago, and I’m constantly looking for new ways to use it.
This is what I made tonight, a chickpea salad sandwich with cucumbers and sriracha.
- 1 (15 oz) can chickpeas, drained & rinsed
- ¼ cup vegan mayo
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 1 tsp nutritional yeast
- 1 tsp dill
Instructions:
- Mash the chickpeas: In a bowl, lightly mash the chickpeas with a fork or potato masher. Leave some texture (not completely smooth).
- Mix the dressing: add vegan mayo, mustard, apple cider vinegar, garlic powder, onion powder, salt, pepper, smoked paprika, nutritional yeast, and fresh dill. Stir well.
- Put on sandwich with cucumbers, and add sriracha on top.
I made some grilled chickpeas tossed in madras curry the other day.
I wanted to stuff it into a pita, but I didn’t have any