Snack
4
Christian Leue
1 15 ounce can chickpeas, drained*
1 15 ounce can baby peas, drained (I prefer the Le Sueur brand)
1/2 small sweet onion, peeled and finely chopped
2 Tbsp mayonnaise (my favorite American mayo is Duke's)
2 Tbsp dill relish or finely chopped pickles
2 tsp yellow mustard
1 Tbsp D'vora, plus more for garnish
Salt, to taste
Aleppo pepper for garnish (optional)
Mix all ingredients together in a bowl (to save time you can even mix it in a tupperware like I did so any leftovers are easy to store. Taste for salt and salt to your tastes, then top with additional spice.
Flavors are best after the salad has sat for about an hour in the fridge, but you can also serve it right away. It will keep for 4-5 days refrigerated and can be made ahead.
* The liquid drained from chickpeas makes a great vegan substitute for egg white, more info here.
This base takes very well to add-ins. Some fun ones to try include: chopped cucumber, cherry tomatoes, oil-canned tuna, cubes of cooked potato, capers, chopped olives, chopped hardboiled egg, and chopped herbs like parsley or cilantro.
For a vegan variant try using tahini sauce instead of mayonnaise. I like a bit of Shabazi for heat in this variant.
Try chickpeas in your next potato salad also. Great either cold or warm, especially with a light curry blend like Vadouvan, and/or our O.M.G. blend.
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