about 4 cups
This chickpea salad can be served by itself, on a piece of bread or with pasta. It has a similar consistency and texture of a tuna salad and some people would refer to it as a vegan chickpea tuna salad. This recipe is great to make ahead and store in the fridge for up to 5 days.
2 cans chickpeas, drained
¼ cup vegan mayonnaise
1 tbsp dijon mustard
½ tsp salt
½ tsp pepper
2 tbsp sesame seeds
1 small yellow onion, diced finely
¾ cup corn, frozen and cooked accordingly to package instructions
Put chickpeas, mayonnaise, mustard, salt and pepper and lightly mash everything with a fork or potato masher. Or put into a food processor and pulse only a few times until a roughly mash consistency is reached.
Add the onions and corn. Stir until just combined trying to keep the consistency of the chickpea mixture the same.
Eat immediately or chill in the fridge for few hours before serving.
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