I already had several other recipes lined up to share with all of you before testing/ photographing this one, but I am so excited about this recipe (because it is SO delicious) that I bumped it to the front of my line-up.
Crunch of celery, sharp taste of green onion, sweet burst from the grapes… am I making you want this Classic Chickpea Salad yet?
This Chickpea Salad is delicious eaten by its self, on a bed of lettuce, on sandwich bread, but my favorite way to eat it is stuffed in a croissant. I’m not sure how easy or hard it is to find vegan croissants, because I haven’t looked. I like to make my croissants from scratch. It can be time consuming to make croissants but it is 100% worth it. If you want to try to make your own I suggest using this croissant recipe.
Also dill & sour cream plentils chips pair really great with sandwiches stuffed with this Classic Chickpea Salad.
2 (15 ounce) cans Chickpeas, rinsed and drained
2 stalks celery, thinly sliced
1 cup green onion, chopped
1 cup seedless red grapes, quartered
1/2 cup vegan mayonaise
1 teaspoon apple cider vinegar
1/2 teaspoon pink Himalayan salt (or sea salt)
1/4 teaspoon ground black pepper
After rinsing and draining your chickpeas, transfer them over to a medium sized mixing bowl. Using the back of a fork smash roughly half of the chickpeas.
Stir in all remaining ingredients.
Serve on a bed of lettuce, make a sandwich using your favorite bread, or pile it in a croissant.
Store in refrigerator, covered, up to 3 days.