This is an easy, tasty and satisfying Chickpea Salad that makes a great sandwich filling and is also a wonderful addition to a your favorite tossed green salad! I have even used it as a dip once or twice…
In a food processor, pulse the chickpeas and almonds until coarsely chopped.
Add the lemon juice and kelp powder and blend until well combined.
Transfer to a large bowl and add the celery, scallion, cornichon, capers, mayonnaise, and mustard.
Mix well; adding more mayonnaise if needed to reach desired consistency.
Cover and refrigerate for 30 minutes to allow flavors to develop.
This recipe was inspired by the Tuna Free Sandwich Filling recipe found in Vegan Planetby Robin Robertson. My copy of this cookbook has been on my shelf for quite some time and is well worn. There is a revised edition available as well which is on my extensive Amazon wish list. How many cookbooks is too many? 😁