Vegan Deli Bowls with Smashed Chickpea Salad (V, GF)

Gena Hamshaw’s original recipe with video here at FOOD52.

Adapted from her book Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals.

Gena’s website: The Full Helping.

If you like macaroni salad, egg salad, potato salad, then you’ll love this chickpea salad. It’s a Gena Hamshaw recipe from her cookbook Power Plates. I eat this every day for lunch. It’s that good. And it’s super simple to make. Below is my adapted version of the recipe.

Ingredients

• 3 cups cooked chickpeas, or 2 (15-ounce, or 425g) cans, drained and rinsed
  
• 2 stalks celery, finely chopped
  
• 2 scallions, green parts only, chopped
  
• 1 large dill pickle, finely chopped
  
• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed
  
• 1 tablespoon capers + a splash of caper juice
  
• 2-3 tablespoons vegan mayonnaise (I use Veganaise), plus more if needed
  
• 1 tablespoon apple cider vinegar
  
• 1 ¹/₂ tablespoons Dijon mustard
  
• ¹/₄ teaspoon salt
  
• Freshly ground black pepper

Directions

Add everything into one large bowl. Mix well. That’s all I do!

Refrigerate overnight to let the flavors marinate.

I eat it with tomatoes, avocado, and cucumbers. Sometimes I add pita bread, rice, or baby red potatoes. Add any green vegetable and you’ve got a yummy, simple lunch. Enjoy! I love it!

Up next: a review of Shia LaBeouf’s autobiographical film “Honey Boy” (2019).