Chickpea Mayo Salad

This chickpea mayo salad is a great vegan alternative to tuna mayo. It is
delicious as a sandwich filling or on baked potatoes and is easy to make, high
in protein and very tasty!

Servings: 2 people

Author: Domestic Gothess

Prep Time
10 minutes

Course:

Side Dish Salad

Cuisine:

Vegan

Keywords:

salad

Instructions

1 Rinse and drain the chickpeas. Place them in a large bowl and use a potato
masher or fork to roughly mash them; don't go too far, you want them to retain a
bit of texture.
2 Very finely chop the celery and pickled gherkins and thinly slice the spring
onions. Add them to the bowl of chickpeas.
3 Add the mayo, lemon juice, mustard, dill, garlic, sweetcorn and some salt and
pepper to the bowl.
4 Give everything a good stir, taste and add more salt, pepper and mayo as needed.
Store covered in the fridge for up to 3 days.

Chickpea Mayo Salad

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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