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