We love road trips.  Going to a new place and exploring is the spice of life.  Being prepared for the open road is also an imperative, especially when you know you’ll be passing through hundreds of miles of desert.  You’d be lucky to find a gas station; let alone, a totally plant based meal.  So, I always pack a cooler with everything we’ll need before we go.  It saves time on the road, and it ensures that all our nutritional needs are met.

One of my favorite go to recipes is Creamy Chickpea Salad.  I make it right before we go, so it’s fresh.  Then, I make individual wraps with it, and wrap them in plastic wrap.  It makes an easy on-the-go meal or snack that’s healthy, packed with protein, fiber, and crunchy, fresh vegetables.  As a variation, add fresh herbs, like dill or tarragon.

Even if you are not going on a road trip, I love making this recipe for lunch or as a snack.  Put it between two pieces of your favorite bread, and you’ve got a dreamy sandwich.  Or top your favorite crackers for a healthy, satisfying snack.  In our case, sometimes, I even make this for dinner, especially when it is very, very hot outside.  Heat advisory days are the perfect days for this simple, tasty salad!

Creamy Chickpea Salad

1 15 ounce can of chickpeas, drained and rinsed

¼-⅓ cup vegan mayonnaise

½-1 tsp dijon mustard

1 Tbsp nutritional yeast

1 Tbsp peperoncini rings, finely chopped

⅓ cup julienned carrots

1-2 scallions (green part only), chopped

2 Tbsp red pepper, finely chopped

2 celery stalks, chopped

2 Tbsp fresh parsley, finely chopped

Squeeze of lemon juice

Black pepper and salt, to taste

1. Add the chickpeas to a food processor, and pulse 3 times.  They should be coarsely ground up, but also have some whole chickpeas in the mix (see above).  Add to a large mixing bowl.

2.  Add everything else listed in the recipe to the mixing bowl.  Combine, and taste.  Adjust seasonings, if needed.  Serve on a wrap, on a sandwich or on crackers as a snack.