Chickpea Salad

I realized after plating this Chickpea Salad that it looked like one of those cold plates that I remember from visits to the Diner as a kid.  Consider this a bit of a vegetarian update on a classic.

Chickpea salad sandwiches have been my favorite way to use up the remainder of a can of chickpeas that always seems to be sitting in my fridge.  The recipe below is more of a method rather than a traditional recipe.  Feel free to make this your own with whatever you happen to have on hand.  I’ve noted some suggestions below.

Chickpea Salad

• 1/2 cup cooked chickpeas
• 1/4 cup diced carrots
• 2 tbsp minced onion
• 2 tbsp crumbled tofu (optional) (I had this leftover in my fridge as well)
• yellow mustard (optional)
• 2 tbsp greek yogurt
• salt and pepper

Mix the carrots, onion and crumbled tofu (if using), in a bowl.  In a separate bowl, add the chickpeas and mash with the back of a fork.  Be careful not to mash too carefully, you still want some chunks.  Add the chickpeas to the carrot mixture along with the greek yogurt, salt and pepper to taste, and a squirt of mustard if you like.  Mix well and serve.

Notes:

• The greek yogurt can be subbed for mayonnaise (vegan or not), regular plain yogurt (vegan or not), or a combination of any of these.
• Add in spices to your hearts content here: curry, turmeric, garam masala is a great Indian combo. Dill tastes nice.  A few pieces of minced seaweed can make this taste more like tuna salad.  Sliced green onions can be tasty and colorful.