Salad 1
- 1 14.5oz canned chickpeas, rinsed and drained
- 3 roma tomatoes, chopped
- 1 14.5 oz canned black beans, rinsed and drained
- 1 medium or 1/2 English cucumber, chopped
- 1 medium red onion, chopped
- juice of one lemon
- 1/4 cup EVOO
- herbs and spices of choice
- Toss together and chill overnight
- Serve with feta cheese on top.
Salad 2
- 1 garlic clove, peeled
- 15 oz (443 ml) can of drained and rinsed chickpeas
- 1/4 cup (60 g) Veganaise or any vegan mayo
- 2 tsp mustard
- 1 tsp salt
- 1/2 tsp pepper
- Optional
- Pickles, chopped
- Celery, chopped
- Capers
- Red onion, chopped
- Peppers, chopped
- Carrots, shredded
- Finely chop the garlic by hand or in a food processor.
- Mash the chickpeas by hand or in a food processor until desired consistency.
- Stir in the rest of the ingredients and taste for seasoning.
- Add optional ingredients.
- Eat on crackers or chips, or use as a sandwich filling.