Chickpea Salad Spread (Vegan Chicken and Tuna)

…for Sandwiches, Wraps and Crackers

This chickpea salad spread has two options.  It can be prepared as “chicken” salad or “tuna” salad substitutes.  See “tuna” flavor salad add-in options below under the ingredients section.

Ingredients: Of course substitutions can be made for many of these ingredients, but this list serves as a general guideline.

  • One 15 ounce can of chickpeas (or 1 1/2 cup home cooked), drained and rinsed
  • 1 stalk of celery
  • 1 green onion (or 2 TBS red/white/yellow onion or 1 scallion), finely chopped
  • 1 – 2 TBS tahini (or homemade vegan mayo or any dressing of your choice)
  • 1 1/2 tsp mustard of choice
  • 1/4 cup of nuts (pecans, walnuts, almonds, etc)
  • 1 – 2 TBS dried cranberries
  • 2 tsp fresh lemon juice
  • Chickpea salad dip and spreaddash of paprika
  • salt and pepper, to your liking

Add-ins for the “tuna” flavor: One or the other will do just fine

  • 1 sheet of nori seaweed, crumbled
  • 4 mini sheets of any nori seaweed snacks
  • 1/2 – 1 tsp of kelp powder

Directions:

  1. Add all the ingredients to a food processor then mix/chop.  Or mash the chickpeas with a fork and then add remaining ingredients.

SUCCESS!

I offered the chickpea “chicken” version salad to someone who had never tried anything similar to this before. I was informed that he was not a fan of hummus. I put the spread into a tortilla wrap with avocado and jalapenos. After the first bite, the response was, “Not bad.” But when the plate was empty, he asked for the recipe.

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