A Go To For Me - My Smashed Chickpea Salad

This recipe is actually very close to my heart as it was the first recipe I wrote and contributed to Healthy Mama's when I was working as a kitchen supervisor. I modeled it after our Tofu Egg Salad as an alternative to those trying to avoid soy. I also wrote it to be a "tuna" alternative and believe it or not, it has some very familiar tuna-esque qualities. 

I love it on crispy toast, but it's also so great on crackers like Triscuits, or even serve dup on crispy, fresh cukes. It's got protein and fiber, two important components of our daily lives, and it's incredibly easy to make if you've got a food processor handy. Below is the link to the original recipe I posted to the blog for reference.

Smashed Chickpea Salad

​www.thehappyveg.ca/recipes/smashed-chickpea-salad-sammies

The only changes I made this time around was to add a teaspoon of Gravelbourg's Savory Dill Pickle Mustard, and reduced the mayo by about a tablespoon. Other than that, it's exactly he same. It starts off with processing the chickpeas until mostly fine, some chunks are ok of course. Then, I prepped my veg / herbs which included cucumbers, fresh dill, and fresh parsley, and mixed that together with the chickpeas along with mayo, savory dill mustard, cracked pepper, and kala namak salt.

The Kala Namak salt is kind of important for this recipe. It's a sulfuric salt that has a rather pungent odour / flavour that adds a deep savouriness to this salad. When you first open the package, it smells heavily of hard boiled eggs you guys, and it just adds the right funk to this chickpea salad along with saltiness of course.

Once everything is mixed together, I cover it up and refrigerate for 30 mins to an hour. Mandatory fridge time lets the flavours kind of come together and create their magic. After that, it's time to serve. As I said, serve it up on toast, serve it as a salad sandwich style, on Triscuits or cucumbers, or even straight from the bowl. Delicious, easy to make, economical, and my go-to for ages. Enjoy y'all!

HAPPY VEG