Buffalo Chickpea Salad
4 cups (665 g) cooked chickpeas
1/2 cup (60 ml) Homemade Vegan Mayo (or store-bought)
1/4 cup (60 ml) buffalo hot sauce*
3 large ribs celery, thinly sliced
1/4 red onion, diced
1 carrot, shredded
2 tablespoons chipped fresh dill
2 tablespoons chopped fresh cilantro
Add-ins (optional): 1 cup fresh or frozen corn kernels , 1 cup finely diced cucumber
For serving (optional): toasted bread, lettuce or lettuce cups, crackers, carrots and/or celery sticks
1. Buffalo Mayo: place the mayo and hot sauce in a large bowl and whisk until combined.
2. Mash the Chickpeas: Add the cooked chickpeas to the same bowl and use a potato masher or a fork to mash to your liking; I prefer to roughly mash around 75% them to give a nice texture, but you can adjust according to your own personal preference.
3. Mix It Up: toss in the celery, onion, carrot, dill and cilantro. Mix well, until the dressing is evenly distributed. Add any additional salt or black pepper to taste, if necessary.
4. Serve: serve as-is, in a sandwich, or as a hearty “dip” with crackers, veggie sticks, or lettuce cups. Store any leftovers in the fridge for up to 5 days.