Chickpeas or garbanzos are great for salads. Pair them with some additional ingredients to create a vegan chickpea “tuna” salad. The results are so delicious.Check out my recipe to make this garbanzo tuna salad made “a la Mexicana” or Mexican style.
3cupscooked chickpeasor two 15 oz cans drained and rinsed
large pinch of fine sea saltadjust to taste
1/2cupfinely chopped white onion
1/2cupfinely chopped cilantroI use the leaves and some stems
3large pickled jalapeñosfinely chopped
4medium-small Roma tomatoesdiced into small pieces
Place the chickpeas in a large bow and mash until they reach your desired smooth consistency. I like to leave them pretty smooth. Next add the salt and nori powder and mix until well combined. Then mix in the onion, cilantro, jalapeños and lime juice. Mix until well combined.
Add the mayo and mix until well combined. If you're not a big fan of mayonnaise then mix it in a little bit at a time until you're happy with the consistency. Next fold in the diced tomatoes until well combined. Allow to sit for 5 minutes, then taste and add more salt if desired.
As a main meal you can serve with tostadas. Top them with avocado slices and some Valentina hot sauce.
As an appetizer you can serve with corn chips or even saltine crackers.
You could also serve this in a bolillo or a baguette or even just toasted bread.
*I used Just Mayo vegan mayonnaise but you can use any type you like.I've now run out of the Just Mayo and recently bought Hellmann's Vegan and it's quite delicious too.