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The BEST Chickpea Salad

This is hands down my favorite chickpea salad recipe. Everyone in the family loves it so much that it has now been served two Mondays in a row. I'm considering creating an official chicky-Monday special in honor of this dish! 

It's a perfect substitute for the tuna version. It's easy and quick to put together. I used dried chickpeas, (soaked for a few hours then cooked for about an hour), but if you are in an absolute time pinch you can used one 28 oz can. 

 

Ingredients:

3 cups of cooked chickpeas

2 pickles, diced

3 tbsp of red onions, diced

2 sheets of Nori (black sushi seaweed wrap ground up)

1/2 tsp of pink salt

1/4 tsp of pepper

3 heaping tbsp of vegan mayo

Instructions:

Mash chickpeas in a bowl, and blend in the remaining ingredients.