This is a quicker, pantry-staple based and vegetarian version of my favorite chicken salad. Great for meatless Mondays! —Emily | Cinnamon&Citrus
15 ounce can chickpeas, drained and rinsed
tarragon vinegar (rice wine vinegar or champagne vinegar will also work here)
large rib of celery, small dice
red onion, small dice
small tart apple, cored, small dice
fresh flat leaf parsley, chopped
slices of crusty bread
leaves bibb lettuce (optional)
In This Recipe
Place chickpeas in a food processor and pulse a few times to get a rough chop.
In a large bowl, combine chickpeas and all remaining ingredients and mix well. Add salt and pepper to taste. Chill in the fridge for one hour to let flavors combine.
When ready to serve, toast the bread to your desired darkness in a toaster oven, or under the broiler (watching carefully)! Divide your chickpea salad between 4 slices of toast and top with lettuce, if desired, and the remaining toast. Or suit yourself and eat open faced, or on a bed of lettuce. Enjoy!