Try this sandwich filling for summer lunch meal prep.
Ingredients
- 1 (14-oz [397-g]) can chickpeas drained and rinsed
- 1/4 cup (60 ml) vegan mayonnaise
- 2 tbsp (20 g) dill pickles, finely chopped + 1 tbsp (15 ml) dill pickle brine (see Recipe Note)
- 2 tbsp (20 g) finely diced red onion
- 2 tbsp (14 g) sliced almonds
- Salt and fresh ground pepper to taste
Instructions
- Drain and rinse the chickpeas with cold water. Lay them out on a clean kitchen towel. Lay another clean kitchen towel on top and gently rub the chickpeas between the two towels. This will loosen the skins. Continue this process until most of the skins have been removed. The more you can remove the better, but you do not need to remove them all.
- Using a potato masher, gently mash the chickpeas. Leave some larger pieces intact. Add the mayonnaise, pickles, brine, red onion and sliced almonds. Stir to combine.
- Refrigerate the salad for about 1 hour, until chilled, then season with salt and pepper.
RECIPE NOTE
Not all dill pickles are created equal. For this recipe, I like to use dill pickles that have a spicy, mustardy flavor. Look for a brine that includes mustard seeds and red pepper flakes.
Not all dill pickles are created equal. For this recipe, I like to use dill pickles that have a spicy, mustardy flavor. Look for a brine that includes mustard seeds and red pepper flakes.