GF, NF, DF, V
Creamy, dreamy and oh so flavorful! This vegan chickpea salad is a ‘dill’icious plant based take on the old-school egg salad my Nanna used to use in her dainty tea time sandwiches.
Perfect on a cracker, in a wrap, or by the spoonful this is a go to vegan salad that will impress any meat eater (tried and tested on my own meat-and-potato family!). Its also full of plant based protein from the chickpeas, and healthy fats from the vegan mayo making it my go-to for a quick powerhouse snack or meal before a day of hiking or work! Bring it on a picnic for a delicious side dish, or serve at BBQ’s to impress friends and family because this dish really is versatile and a crowd pleaser with the added benefit of how well this salad keeps in the fridge! Make it the night before a country walk, or a family get-together and you’ve got a perfect vegan option that all will enjoy.
Creamy & Dreamy smashed chickpea dill salad
SERVES 8
iNGREDIENTS
-1 can of chickpeas, drained and rinsed
-1/4 cup of vegan mayo (I use the brand Follow Your Heart)
-2 heaping tbsp dried or fresh chopped dill
-2 celery stalks
-2 spring onions
-1/4 tsp salt
Method
Using a potato masher or a fork, smash the chickpeas in a bowl roughly (be careful not to mash into a paste, keeping some chickpeas whole for added texture)/
Add the vegan mayo, celery, spring onion, dill and salt to the bowl. Mix and combine well. Serve cold!
TOP TIP: this salad keeps so well in the fridge. I have a batch made for lunches or snacks up to 3 days in advance! ENJOY!