Chickpea Salad was one of the first recipes I shared on here, and it remains one of my kids’ favorites. It’s so easy and inexpensive and I always have cans of chickpeas in the pantry! This chickpea salad is a little more grown up, and gets its spiciness from a classic, vegan hot sauce. The added slaw on top balances the heat nicely, but you can make it as spicy or mild as you want. Put it between two slices of toasted bread and you have a quick, delicious sandwich that is also filling. I whipped them up the other night when I badly needed groceries, but had all the necessary ingredients, and it was the perfect late dinner for my husband and me.
Servings: 4
Ingredients:
One 15 oz canned chickpeas
1/3 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 slices toasted bread
Spring mix (optional)
For sauce:
3 tablespoons Frank’s red hot sauce
1-2 teaspoons apple cider vinegar
2 teaspoons olive oil
For slaw:
1 bag coleslaw mix
3 tablespoons vegan ranch (I like Follow Your Heart)
A few dashes salt and pepper
A few squeezes fresh lime juice
Directions:
Drain and rinse chickpeas. Add to a large bowl. Mash until most all the chickpeas are mashed, but there are still a few pieces.
Add chopped celery.
In a smaller, separate bowl, whisk ingredients for the sauce.
Add the sauce to the chickpea and celery mixture and mix.
Add garlic powder and salt and mix again. I like to taste it here, adding more seasoning as desired.
In a separate small bowl, place your slaw mixture. Grab your vegan ranch. This is my favorite, premade one.
Mix your ranch, salt, pepper, and lime juice into the slaw.
Toast two slices of bread. It’s best to toast them so the bread doesn’t fall apart.
Lay down a bit of spring mix first, then layer a large scoop of chickpea salad, then a large scoop of the slaw on top of that.
Eat immediately and enjoy the rest for up to 5 days stored in an air tight container.
The Veg Table 