I have my air conditioner on and all, but it's still apple season, right?
Well, I'm glad I forced the issue, because this is freaking delicious! I assumed it would be pretty good, but it's honestly the best chickpea salad I've made, and I've made A LOT over the last two years. And somehow, it really does taste like a tuna salad and not just chickpeas. Nora Cooks might joining Minimalist Baker, Detoxinista and Connoisseurus Veg as one of the best food blogs to follow. How about dem #apples?
Slightly Modified a Recipe by Nora Cooks | Serves: | Time: ~20 min with no chill time, ~45 min with highly recommended chill time
2 cans #chickpeas (garbanzo #beans), drained and rinsed
1/2 cup celery, chopped small
2 tbsp relish
1/4 cup nutritional yeast
3 green onions, chopped
1 large gold delicious #apple, peeled and chopped
1 tbsp coconut aminos
1 cup raw cashews, soaked in hot water for at least 15 min.
2 tbsp lemon juice
1/2 tsp salt
2 tbsp apple cider vinegar
1/2 tsp ground mustard
1/2 cup water
Whatever you need to make yourself happy. I served it over a bed of lettuce. It would definitely make a great sandwich on bread or in a wrap. You can't go wrong.
Make the mayo first. Blend all of it together.
In a large bowl, mash the chickpeas with a potato masher until they are mostly mashed.
Add the rest of the ingredients, and preferred amount of mayo.
Cover and place in the refrigerator for at least 30 minutes, to let the flavors come together and allow it to become cold.
Serve how you'd usually serve tuna salad for yourself.