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Vegan Chickee Salad

Upgrade your chickpea salad with this version using ackee mayonnaise for a filling vegan breakfast/lunch sandwich
Course Breakfast, Lunch
Servings 4 servings
Author Chantal

Ingredients

  • 1 can Chickpeas drained and rinsed;
  • 4 tbps Water;
  • 2 pinches of Baking Soda;
  • 1/2 to 3/4 cup Ackee Mayo;
  • Juice of 1/2 Lemon;

Add-ins:

  • red bell peppers
  • green onions
  • serrano chili
  • red onion
  • finely shredded garlic
  • cilantro;
  • Salt & Pepper to taste

Instructions

  1. Place chickpeas, water and baking soda in a small saucepan over medium-low heat.
  2. Cover and let simmer till all the water evaporates**
  3. Keep a close eye as this happens relatively quickly.
  4. Put the chickpeas in a bowl and mash with a fork or potato masher, you can make it as smooth or as chunky as you like;
  5. Toss in your add-ins and squeeze the juice of half a lemon over the mixture;
  6. Mix well then add ackee mayo a little at a time until desired consistency is achieved;
  7. Enjoy!

Recipe Notes

Notes

**The baking soda helps to soften the chickpeas - I figured out that this was the trick one of my former coworkers used when making hummus, so simple, but really effective, he made really great hummus! At first I was hesitant about using baking soda in this manner as I was concerned about leaching nutrients. (I steam or roast vegetables over boiling them any day). To address this concern, I use as little water as possible so that I don't have to pour off any cooking liquid. (Please do your own research, I'm not a nutritionist or scientist - if you are not comfortable with doing this, feel free to use the chickpeas as they are, they will just be a bit more coarse in texture)