Author Notes
This is a quicker, pantry-staple based and vegetarian version of my favorite chicken salad. Great for meatless Mondays! —Emily | Cinnamon&Citrus
Ingredients
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1
15 ounce can chickpeas, drained and rinsed
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1/3 cup
mayonnaise
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1 teaspoon
Dijon mustard
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2 teaspoons
tarragon vinegar (rice wine vinegar or champagne vinegar will also work here)
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2 teaspoons
celery seeds
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1
large rib of celery, small dice
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1/4 cup
red onion, small dice
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1
small tart apple, cored, small dice
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1 tablespoon
fresh flat leaf parsley, chopped
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8
slices of crusty bread
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8
leaves bibb lettuce (optional)
Directions
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Place chickpeas in a food processor and pulse a few times to get a rough chop.
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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.
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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!
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