We love road trips! In some parts of the U.S. (like the desert), you’d be lucky to find a gas station; let alone, a vegan 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.
This chickpea salad is one on my all-time favorite go-to vegan road trip recipes. I make it right before we go, so it’s fresh. Then, make individual wraps out of it. Wraps are way easier to eat on road than a sandwich. As a variation, I like to add fresh herbs, like dill or tarragon.
Even if you are not going on a road trip, I love making this recipe for vegan chickpea salad for lunch, snacking, camping, picnics or even as a summer meal. You know those days when it’s blazing hot and you don’t feel like cooking at all. Roll it in a wrap, and you’re good to go. Put it between two pieces of your favorite bread, and you’ve got a dreamy, easy vegan chickpea salad sandwich recipe. Or top your favorite crackers for a healthy, satisfying snack.
And if it’s the weekend and you aren’t going anywhere that afternoon, enjoy it with some soup on the side, like Zucchini Basil Soup or Roasted Garlic Tomato Soup. Yum!
Creamy Chickpea Salad
15 ounce can of chickpeas, drained and rinsed
¼-⅓ cup vegan mayonnaise
½-1 tsp dijon mustard
1 Tbsp nutritional yeast
1 Tbsp finely chopped peperoncini rings (OR dill pickles)
⅓ cup julienned carrots
1-2 scallions (green part only), chopped
2 Tbsp finely chopped red pepper
2 celery stalks, chopped
2 Tbsp finely chopped fresh parsley
Squeeze of lemon juice
Black pepper and salt
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 photo above). No food processor? Mash it up with your hands 🙂 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.
